Small Batch Strawberry Shortcake
Experience a burst of pure bliss with this small batch strawberry shortcake for two to four. This delightful summertime dessert is packed with succulent strawberries, nestled between layers of tender sponge cake, and topped with a cloud of heavenly whipped cream. Treat yourself and a lucky companion to this scrumptious delight or split into four petite servings for a small gathering.
Equipment
- Mixing Bowls
- Measuring Cups/Spoons
- Whisk
- Hand or Box Grater
- Forks or a Pastry Cutter
- Bench Scraper optional
Ingredients
- 2 Cups Fresh or Frozen Strawberries cut into halves or quarters - 288g
- 4 ½ Tbsp Granulated Sugar divided - 54g
- 1 Cup All-purpose Flour 120g
- 2 Tsp Baking Powder 8g
- ¼ Tsp Fine Sea Salt 1.5g
- 4 Tbsp Unsalted Butter frozen for at least 30 minutes - 56g
- ⅓ Cup + 1 Tbsp Whole Milk divided & cold - 90g
- ½ Cup Heavy Whipping Cream cold - 120g
- ½ Tsp Pure Vanilla Extract 3g
Instructions
- Stir strawberries and 2 Tbsp sugar in a small bowl until combined. Let sit for at least 2 hours covered in the fridge, preferably overnight, to allow the syrup to collect and the sugar to dissolve.
- Preheat your oven to 425°F / 218°C. Line a small baking pan with parchment paper.
- Whisk flour, baking powder, salt, and 1 ½ Tbsp sugar in a large bowl. Grate the frozen butter over the flour, and cut it into the mix using two forks. Simultaneously toss the mixture with a spoon or rubber spatula while pouring ⅓ cup of milk into the flour. It will be crumbly with some dry spots.
- Pour the mix onto a clean surface. Press gently to form a rectangle. Cut the rectangle in half and then in half again. Stack all four pieces, and press gently, forming another rectangle. Cut off the edges with a sharp knife, and cut the remaining dough in half for two servings, and cut into four pieces for four servings. Carefully lift the dough pieces onto the baking sheet, brush with the remaining milk, and sprinkle the tops with a sugar dusting. Bake until lightly browned on top, about 20 minutes.
- While the biscuits cool, whip the heavy cream, vanilla, and remaining 1 Tbsp of sugar with a whisk in a medium bowl until stiff peaks form.
- To assemble, cut the cooled biscuit in half. Pour strawberries and syrup on one half and cover with whipped cream. Top with the other half of the biscuit and add more strawberries/syrup/whipped cream to your heart's content.
Video
Notes
Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.
Nutrition
Serving: 1gCalories: 407kcalCarbohydrates: 45gProtein: 5gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 67mgSodium: 377mgPotassium: 212mgFiber: 2gSugar: 19gVitamin A: 834IUVitamin C: 43mgCalcium: 186mgIron: 2mg
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