There’s something special about homemade individual strawberry shortcakes. Soft and fluffy sugar-crusted buttermilk biscuits, layered with vanilla whipped cream, and sweet, juicy macerated strawberries, these little desserts are perfect during the summer months, especially during strawberry season, when the berries are at their best.
I’ve always loved the simplicity of homemade strawberry shortcakes, but there’s something extra special about creating individual portions. Each shortcake becomes its own little masterpiece, perfectly portioned and beautifully layered. And while I have made my own sponge cake version before, I love the textures of golden buttermilk biscuits that are slightly crisp on the outside, and tender on the inside, along with the soft, rich cream and juicy strawberries. And while some may want to skip the cream and opt for the store-bought cool whip, I’m telling you every step of this classic strawberry shortcake recipe is super easy
Why We Love This Recipe
- The flaky biscuit stays soft and delicious and can be made in advance
- Using cold butter from the fridge means no waiting for the butter to soften!
- The sweet biscuits are sprinkled with a little sugar before baking, creating deliciously golden brown shortcakes
- Individual Strawberry Shortcakes make the most delicious, but super easy dessert
Recipe Ingredients
for a full list of ingredients, see the recipe card below
- Using chilled butter will create a flaky pastry
- Plain flour, which is also known as all purpose flour
- Buttermilk helps create a fluffy soft shortcake
- Using baking powder yields a fluffy, tender shortcake
Substitutions and Variations
- No Buttermilk? Make your own by squeezing a little lemon juice or 1/4 teaspoon of white vinegar into full fat or whole milk to make it curdle.
- Make a Strawberry Shortcake Trifles using Pound Cake, Angel Food Cake or Sponge Cake and layering them in mason jars -perfect for summer bbq’s and dinner parties!
- An even easier version of these simple Strawberry Shortcakes is with using my Lemonade Scones as the biscuit. It won’t have that crispy, golden texture, but they’re super quick and easy.
How To Make Individual Strawberry Shortcakes
Step 1:
Combine the flour, baking powder and salt in the bowl of a food processor. Add cold butter cubes to the flour mixture and pulse until it resembles course breadcrumbs. If making shortcakes by hand, you would simply rub the butter into the dry ingredients.
Step 2:
Mix egg yolks into the buttermilk, then add the wet ingredients to the bowl. Pulse the food processor again until it starts to form a dough. At this point, I find the best way to bring the dough together is by turning it onto a lightly floured surface and kneading it to a soft dough.
Step 3:
Using a rolling pin (or just flattening with your hands) roll the dough to approximately 3cm thick (a little over 1 inch). Dip a biscuit cutter or scone cutter in some extra flour, then press it into the dough. Make sure you just press it in, rather than twisting, as twisting will seal the edges of the dough and prevent the shortcake from rising. Continue with the remaining shortcake dough.
Step 4:
Place the cut dough onto a baking sheet lined with parchment paper. Brush each shortcake with a little extra buttermilk, then sprinkle over some sugar
Step 5:
Bake in a preheated oven at 200 celsius for 15 minutes, until golden brown, then remove from the oven.
Step 6:
Split each shortcake in half while still warm, then assemble with macerated strawberries and Chantilly cream, starting with the bottom piece of the shortcake, a scoop of berries and a dollop of cream. Add the top layer of shortcake, a scoop of cream and top with the remaining strawberries
Expert Baking Tips
- Make sure your butter is cold when adding it to the flour mixture. This will ensure a wonderful tender crumb that will give you the best Strawberry Shortcakes
- If using a food processor, make sure you just pulse the dough long enough for it to come together. Over mixing the biscuit dough can create tough shortcakes.
Frequently Asked Questions
What if I don't have a scone cutter?
If you don’t have a scone cutter or round cookie cutter, try using a floured glass. Or simply roll the dough into 6 separate mounds and flatten them slightly.
Can I use frozen berries?
While fresh strawberries are my preference, you can absolutely swap them for frozen berries when macerating them.
Can I make them ahead?
You can absolutely make each component of these shortcakes ahead of time. The biscuits can be stored in an airtight container, or even frozen until ready to use. Macerated strawberries can be made the day before and same for the whipped cream. However, this is one of the easiest desserts you can make and making them fresh is very quick and easy
Storage Tips
Room Temperature: biscuits can be stored in an airtight container for 3 days
Refrigerator: macerated strawberries and cream can be stored separately for a day
Freezer: store the biscuits in an airtight container or freezer bag for up to 3 months
More Summer Recipes You’ll Love
Individual Strawberry Shortcakes
Ingredients
- 250 g Plain (all purpose) flour plus extra for sprinkling and flouring the cutter
- 1 tbsp Baking powder
- 75 g Caster sugar (superfine sugar) plus extra for sprinkling
- 1 pinch Salt
- 80 g Butter cold and cut into cubes
- 50 ml Buttermilk plus extra for brushing
- 2 Egg yolks
Chantilly Cream
- 300 ml Heavy cream
- 1 tbsp Caster sugar
- ½ tsp Vanilla extract
Macerated Strawberries
- 200 g Fresh strawberries
- 1 tbsp Caster sugar
Instructions
Shortcakes
- Combine the flour, baking powder and salt in the bowl of a food processor. Add cold butter cubes to the flour mixture and pulse until it resembles course breadcrumbs. If making shortcakes by hand, you would simply rub the butter into the dry ingredients.
- Mix egg yolks into the buttermilk, then add the wet ingredients to the bowl. Pulse the food processor again until it starts to form a dough. At this point, I find the best way to bring the dough together is by turning it onto a lightly floured surface and kneading it to a soft dough.
- Using a rolling pin (or just flattening with your hands) roll the dough to approximately 3cm thick (a little over 1 inch). Dip a 6cm biscuit cutter or scone cutter in some extra flour, then press it into the dough. Make sure you just press it in, rather than twisting, as twisting will seal the edges of the dough and prevent the shortcake from rising. Continue with the remaining shortcake dough.
- Place the cut dough onto a baking sheet lined with parchment paper. Brush each shortcake with a little extra buttermilk, then sprinkle over some sugar
- Bake in a preheated oven at 200 celsius for 15 minutes, until golden brown, then remove from the oven.
- Split each shortcake in half while still warm, then assemble with macerated strawberries and Chantilly cream, starting with the bottom piece of the shortcake, a scoop of berries and a dollop of cream. Add the top layer of shortcake, a scoop of cream and top with the remaining strawberries
Chantilly Cream
- In a 4 cup capacity bowl or jug, place all 3 ingredients
- Using an electric hand mixer with a whisk attachment, whisk on medium speed until thick and fluffy (approx 2 minutes). Refrigerate until ready to assemble
Macerated Strawberries
- Wash, trim and hull your strawberries, then slice them into small pieces or slices and add to a small bowl
- Sprinkle over a tablespoon of sugar(to taste) and stir to combine
- Cover with plastic wrap and leave in the fridge for 30 minutes, or until ready to assemble the shortcakes
Notes
- Make sure your butter is cold when adding it to the flour mixture. This will ensure a wonderful tender crumb that will give you the best Strawberry Shortcakes
- If using a food processor, make sure you just pulse the dough long enough for it to come together. Over mixing the biscuit dough can create tough shortcakes.
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