This homemade strawberry shortcake for one is the perfect single-serve dessert. Featuring a buttery drop biscuit, juicy macerated strawberries, and fresh whipped cream, it’s a simple and satisfying treat made just for you—no sharing required!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Whisk
- Knife
- Spoon
- Spatula
Ingredients
BISCUIT
- ½ cup flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 tbsp butter cut into quarters
- 3 ½ tbsp milk
TOPPING
- 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!
