SMALL-BATCH STRAWBERRY SHORTCAKE FOR TWO EMPTY NESTERS
This small-batch strawberry shortcake is soft, sweet, and perfectly portioned for two. Fresh strawberries, fluffy biscuits, and whipped cream make a simple nostalgic dessert without leftovers.
Equipment
- Mixing bowls
- Baking tray
- Whisk
- Measuring Cups and Spoons
Ingredients
For the Shortcakes:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- pinch salt
- 2 tablespoons cold butter, cubed
- ⅓ cup milk
For the Strawberries:
- 1 ½ cups fresh strawberries, sliced
- 1 tablespoon sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- ½ cup heavy cream
- 1 tablespoon powdered sugar
- ¼ teaspoon vanilla extract
Instructions
Prep Strawberries
- Mix sliced strawberries with sugar and lemon juice. Let sit for 10 minutes to release juices.
Make Dough
- Combine flour, baking powder, sugar, and salt. Cut in butter, then stir in milk to form dough.
Bake Shortcakes
- Shape dough into 2 shortcakes and bake at 200°C (400°F) for 12–15 minutes until golden.
Whip Cream
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
Assemble
- Split shortcakes, layer with strawberries and whipped cream, and serve immediately.
Notes
- Perfect Portion: Designed for two servings with no leftovers.
- Fresh Flavor: Strawberries get sweeter after resting in sugar.
- Easy Dessert: Simple baking steps for beginners.
- Make Ahead Tip: Prep strawberries and cream in advance.
- Best Served Fresh: Assemble just before eating for best texture.