Strawberry shortcake recipe for two! A scaled down version of your favorite sweet biscuits stuffed with whipped cream and strawberries marinated in sugar.
This dessert requires a lot of steps but stay with me–I promise the reward of a slightly sweet biscuit topped with cream and juicystrawberries is more than worth it. The biscuits can be made ahead of time, and the strawberries can be left to macerate for several hours.
This strawberry shortcake recipe makes just 2 biscuits. When you’re doing making the dough in a small food processor, scrape it together into a rectangle. Next, you’ll cut the rectangle in half to create two perfect square biscuits. I hope you’re okay with your biscuits being square, not round, hah!
The reason these biscuits are square is because it eliminates the need to roll out biscuit dough and use a cutter to make biscuits. With my biscuit in the food processor method, you just pulse everything together, and then use your hands to form a rough rectangle. Just one slice with a butter knife, and you’ll have two equal-sized biscuits. Such an easier way to make biscuits!
Strawberry shortcake recipe for two:
The filling in this strawberry shortcake recipe is where things get really good. Freshly whipped cream and strawberries marinated in sugar with a touch of lemon juice in vanilla is absolutely addicting. This is not the time for whipped cream from a can or a tub–use the real deal here!
There’s something amazing about the combination of lemon and vanilla with a sweet, seasonal strawberry. I hope you know that seasonal strawberries are the only things to use–this recipe just won’t taste as good in the winter with less sweet strawberries! If you’re craving your strawberry shortcake recipe badly during the winter, I would use frozen strawberries. It’s true that frozen strawberries are usually frozen at peak ripeness, and taste better than hard strawberries that have been picked too early and shipped from too far away.
I hope you love this strawberry shortcake recipe! Feel free to scale it up to serve more people!
For the shortcakes:
- 1/2 cup unbleached flour
- 2 teaspoons sugar, plus extra for topping
- 1/2 teaspoon baking powder
- pinch of salt
- 2 tablespoons unsalted butter, frozen
- 4 tablespoons heavy cream, plus extra for topping
For the filling & topping:
- 1 cup small diced strawberries
- 2 teaspoons sugar
- 1 teaspoon lemon juice
- 6 tablespoons heavy cream
- 3 teaspoons powdered sugar
- 1/4 teaspoon vanilla extract
- Preheat the oven to 400°. Line a small baking sheet with parchment paper.
- In a food processor, add the flour, sugar, baking powder and pinch of salt. Pulse once to combine. Add the frozen butter diced into 6 pieces. Pulse 10-12 times, until the butter is the size of small peas.
- Add all of the cream to the feed tube and continue pulsing. The dough will not come together into a ball and that’s okay.
- Dump the dough onto a floured surface and knead a few times until a dough forms. Pat the dough into a 1/2” thick rectangle. Cut the dough in half to form two square biscuits. Move the biscuits to the prepared baking sheet and brush with extra cream and sprinkle with extra sugar.
- Bake 15-18 minutes until the biscuits are lightly golden brown. Let them cool completely.
- In a small bowl, stir together the diced strawberries, lemon juice and sugar. Allow to set at least an hour, until the berries soften and red juice forms at the bottom of the bowl.
- When ready to assemble, whip the cream with the powdered sugar and vanilla. (This is such a small amount of cream that I often whip it by hand).
- Slice each biscuit in half, spoon on the whipped cream and top with strawberries. Serve immediately.
Amount Per Serving: Calories: 546Total Fat: 39gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 115mgSodium: 212mgCarbohydrates: 45gFiber: 3gSugar: 19gProtein: 6g