Quick Homemade Strawberry Shortcake for One
Homemade strawberry shortcake is one of my favorite summer desserts. I’ll take it anyway it comes, but for a small treat, I love it with a perfectly salted biscuit. It just brings together sweet, salty, and a little bit tart, perfectly.
One day, when I own my little patch of land, I hope to grow my own fresh strawberries. Though I do have quite a fear of flyers, aka bees and wasps, but I’m working on it. Which means that I try not to scream when one zooms near me. I do respect their purpose on the planet, just wish we could coordinate times for when I’m out versus when they are. Don’t even try to tell me “mornings and evenings.”
As someone who is always craving a sweet treat, this will satisfy any craving (well, except chocolate, though you could level it up!). Bonus, it comes together in under 20 minutes! Not much gets better than that.
If you love this strawberry shortcake, rate and review it below, please! And tag @accentgolden in your posts on social.
STRAWBERRY SHORTCAKE FOR ONE
This quick strawberry shortcake for one is made with a simple (but mighty) drop biscuit, which is the only thing you have to bake! We’re whisking up some fresh whipped cream – just heavy cream and powdered sugar – I made this by hand, but you’re welcome to use a mixer if you prefer.
For the strawberries, give them a quick slice and sprinkle with sugar and lemon juice. This will macerate them – aka soften the berries slightly and bring out their yummy juices. Toss with some fresh basil for an added flavor boost (or omit if you prefer). Then you just need to assemble as you please! I like a biscuit layer, then whipped cream, finished with my strawberries, and the top of my biscuit.
I don’t have fresh basil, can I substitute dried? Since this basil is used raw, I’d honestly recommend omitting it instead of using dried basil. There’s just not the same fresh flavor from the dried herb. You’re welcome to try it, though!
INGREDIENTS
- Flour: To bind your biscuit
- Baking Powder: For the puffy fluff
- Salt: Needed to balance the flavors (and makes the shortcake pop)
- Butter: For flavor and a tender bite
- Milk: Moisture, softness, and to loosen the batter a touch, making it droppable
- Strawberries: For a juicy topping
- Granulated Sugar: To bring out the sweetness in the berries
- Lemon Juice: Balances the flavors of the strawberries, while adding a little tartness
- Fresh Basil: For a herby twist
- Heavy Cream: The base for the whipped cream layer
- Powdered Sugar: To sweeten your whipped topping
Can this recipe be made for a crowd? Absolutely! Just multiply the ingredients below by however many mouths you’re feeding. Strawberry shortcake for everyone!
HOW TO MAKE A HOMEMADE STRAWBERRY SHORTCAKE FOR ONE
For your drop biscuit, stir together your flour, baking powder, and salt in a bowl. Add in your butter and rub it into the dry mixture until you have a coarse, sand-like texture. Stir in your milk until just combined – don’t worry, it will be lumpy. Drop your biscuit dough onto your lined baking sheet and use a spatula to smooth the top down slightly.
Bake your biscuit on the middle rack for 14 minutes. Until golden with some darker spots. This is a big biscuit, so be careful not to pull it from the oven too early, or risk it not being fully baked in the middle. Remove and place on a wire rack to cool completely.
As your biscuit bakes, slice your strawberries and place them in a bowl. Stir in your sugar, lemon juice, and fresh basil. Set aside for at least 5 minutes to allow them time to soften and pull out some of those good juices.
For your whipped cream, add your heavy cream to a bowl and sift over your powdered sugar. Whisk together until fluffy and the whipped cream isn’t sliding off the whisk.
To assemble, I like to cut my biscuit in half and place the bottom on a plate or in a bowl. Top with your fresh whipped cream, macerated strawberries, and the top of your biscuit. Enjoy immediately!
3 reasons you’ll love this single-serve dessert
TIPS & VARIATIONS
- Easily swap in your favorite summer fruit for this treat, or whatever you have on hand. Peaches, blueberries, you name it!
- Your biscuit dough will be lumpy, don’t worry (or overmix it)
- Before baking your biscuit, you can sprinkle the top with a little coarse sugar for an extra sweet crunch
- If you don’t like basil, you can swap in another fresh herb or omit it completely. I wouldn’t recommend dried herbs for this recipe, since they’re being used raw, but totally up to you
- Whisk your whipped cream until fluffy, and it’s not sliding off the whisk. You want it to hold while not overwhipping it (which will make it greasy)
CAN I MAKE THIS STRAWBERRY SHORTCAKE IN ADVANCE?
I mean, you can do whatever you want, but I wouldn’t recommend it. Since this comes together so quickly, just bake it off right before you’re ready to eat it. As the biscuit is best fresh, and if left too long, the macerated strawberries will become too soft.
That being said, you can make the biscuit dough and store it in a container in the fridge for a few days, until you’re ready to bake with it!
MORE STRAWBERRY RECIPES
For a full-sized strawberry shortcake, you have to try my Chamomile Strawberry Shortcake. Light, airy, and infused with chamomile leaves for a deliciously floral twist. If you’re planning summer road trips, try my Chocolate Strawberry Puppy Chow for an easy snack. Feeling fancy? These Strawberry Choux au Craquelin, made with an easy choux pastry and filled with whipped cream and strawberries, are mini showstoppers.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Whisk
- Knife
- Spoon
- Spatula
Ingredients
- ½ cup flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 tbsp butter cut into quarters
- 3 ½ tbsp milk
- 1 cup strawberries sliced
- 1 ½ tsp granulated sugar
- ¼ lemon juiced
- 3-4 basil leaves thinly sliced (optional)
- ⅓ c heavy cream
- 1 ½ tsp powdered sugar sifted
Instructions
- Preheat oven to 450°F and line a small baking tray with parchment paper
- In a bowl, stir together your flour, baking powder, and salt before rubbing in your butter until you have a coarse, sand-like texture
- Stir in your milk until just combined, and then drop your dough into a single mound onto your lined baking tray. Smooth the top to flatten slightly
- Place on the middle rack and bake your biscuit for 14 minutes. The biscuit will be golden with some darker brown spots. Be careful not to take it out too early and risk your inside not being fully cooked
- Remove your biscuit from the oven and allow to cool on a wire rack
- While your biscuit is baking, add your sliced strawberries to a bowl with your granulated sugar, basil, and lemon juice. Mix and set aside
- For your whipped cream, add your heavy cream to a separate bowl and sift in your powdered sugar. Whisk until medium peaks form
- Cut your warm biscuit in half horizontally and place your whipped cream on top. Spoon over your strawberries and top with your other biscuit half
- Enjoy immediately!
Tastes as good as it looks and comes together so easily!
Yes! So happy you loved this!
I’d been craving strawberry shortcake and this was perfection! Thank you so much for creating this single portion recipe!
FYI: The only thing I changed was that I used maple syrup, instead of sugar, to sweeten the strawberries and whip cream.
Love this! A great sub too. So happy you enjoyed!!