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5 from 4 votes

Individual Strawberry Shortcakes

Course Dessert
Keyword cake, fruit, shortcake, strawberry, strawberry shortcake, whipped cream
Prep Time 1 hour
Cook Time 18 minutes
Servings 14 shortcakes

Ingredients

For the Shortcakes

  • 2 cups flour all purpose
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 3 Tbsp sugar divided
  • 1.5 cups heavy cream
  • 3 Tbsp butter melted

For the Filling

  • 2 cups strawberries
  • 3 Tbsp sugar divided
  • 2 cups heavy cream
  • 1 tsp vanilla

Instructions

For the Shortcakes:

  • Preheat oven to 220 C / 425 F. Line a baking sheet with parchment paper.
  • In a large bowl, mix the flour, salt, 2 Tbsp of the sugar, and baking powder.
  • Add the heavy cream and stir until combined.
  • Turn dough onto a counter and knead 3 times.
  • Pat dough 3/4" thick. With 5 cm / 2" cookie cutters, cut out shortcakes. I used flower-shaped cutters, but you can use heart-shaped or circular ones.
  • Brush tops of shortcakes with butter and sprinkle with the remaining 1 Tbsp sugar. Place on the prepared baking sheet and bake for 15-18 minutes, or until lightly browned.
  • Remove from oven and let cool completely before serving.

For the Filling:

  • Hull and slice the strawberries and place in a medium bowl. Sprinkle over 1 Tbsp of sugar and let sit 15-30 minutes to macerate and get juicy.
  • Right before serving, whip the cream until medium peaks form. Add the remaining 2 Tbsp of sugar and vanilla extract and beat until stiff peaks form.

To Serve

  • Split shortcakes and place each on a plate.
  • Spoon a large dollop of cream on the bottom half of the shortcake. Top with a large spoon of strawberries and their juice, and then replace the top of the shortcake. Serve with extra whipped cream and strawberries. Serve immediately!