Individual Strawberry Shortcakes
Serves: Makes 8 Individual Shortcakes
Assemble shortcakes just before service. They do not keep well once the sugared strawberries are added to the shortcake.
  • 1½ C. Strawberries, Sliced
  • ½ C. Sugar
  • 2 C. All-purpose Flour
  • 2 tablespoons Sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ C. (1 stick) cold unsalted butter, cubed
  • ⅔ C. Heavy Cream or Half and Half
  • 24 small Strawberries, Stems removed, cut in half, lengthwise
  • 3 C. Sweetened whipped cream(whipped to stiff peaks)
  • 2 strawberries, stems on, quartered lengthwise(for garnish)
  • Powdered Sugar, for dusting
  1. Preheat oven to 400 degrees F.
  2. Line 2 baking sheets with parchment paper or Silpat mats.
  3. Place the 1½ C. sliced strawberries in a bowl and sprinkle with the ½ C. sugar. Toss to coat and refrigerate until ready to assemble shortcakes.
  4. Place flour, 2 tablespoons sugar, baking powder, and salt in food processor and pulse a few times to mix.
  5. With the processor running, Drop in the cubed butter piece by piece and process until just combined and forming small crumbs.
  6. Drizzle the cream into processor through top while processor is running and process until dough JUST comes together. Be careful to not over-process.
  7. Place dough on floured work surface and pat down dough to a uniform 1-inch thickness.
  8. Cut dough into rounds about 2 inches in diameter with a round cutter. Reform dough as necessary with scraps being careful not to overwork dough and re-cut into rounds.
  9. Place cut dough onto prepared baking sheet. Bake shortcakes for about 12-15 minutes or until tops are just turning slightly brown. Cool on a wire rack.
  10. To assemble, cut shortcakes in half horizontally. Using about 8 strawberry halves per shortcake, place the halves along the edges of each shortcake, cut sides facing out.
  11. Spoon 2-3 tablespoons of the sweetened sliced strawberries in the center of the strawberry circle.
  12. Using a piping bag fitted with a round tip, pipe a mound of whipped cream on top of each strawberry circle.
  13. Place the top halve of the shortcake on top of the whipped cream.
  14. Pipe a dollop of whipped cream on top of each shortcake, garnish with a quartered strawberry and dust with powdered sugar, if desired.
  15. Serve immediately.
Recipe by The Kitchen McCabe at