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Easy Small Batch Strawberry Shortcake for Two

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A quick and simple dessert recipe perfect for two, featuring flaky biscuits, macerated strawberries, and whipped cream. Ready in under 30 minutes with pantry staples and fresh strawberries.

Ingredients

Scale
  • 1 cup fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (for macerating strawberries)
  • 2 tablespoons granulated sugar (for biscuit dough)
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cold and cubed
  • 1/3 cup whole milk or buttermilk (80 ml)
  • 1/2 cup heavy cream (120 ml), chilled
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Macerate the strawberries: In a small bowl, combine sliced strawberries with 2 tablespoons of granulated sugar. Stir gently and set aside for 10 minutes.
  2. Preheat the oven to 425°F (220°C).
  3. Mix dry ingredients for biscuits: In a medium bowl, whisk together flour, baking powder, 2 tablespoons sugar, and salt. Sifting is optional.
  4. Cut in cold butter: Add cold, cubed butter to the flour mixture and cut in using a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized butter pieces.
  5. Add milk or buttermilk: Pour in 1/3 cup milk and stir quickly with a fork or spatula just until dough comes together. Do not overmix.
  6. Shape the dough: Turn dough onto a lightly floured surface and pat into a roughly 1-inch thick rectangle. Fold over twice to build layers, then pat down again.
  7. Cut biscuits: Using a floured biscuit cutter or a 2.5-inch diameter glass, cut out two biscuits. Place on a parchment-lined baking sheet with space between.
  8. Bake biscuits for 12-15 minutes until golden brown and puffed.
  9. Whip the cream: While biscuits bake, pour chilled heavy cream into a bowl. Add 1 tablespoon sugar and vanilla extract if using. Whisk until soft peaks form.
  10. Assemble shortcakes: Split warm biscuits horizontally. Spoon macerated strawberries and syrup onto bottom half, add whipped cream, then top with biscuit lid. Serve immediately.

Notes

Keep butter cold for flaky biscuits. Do not overmix dough to avoid tough biscuits. Use fresh strawberries for best flavor; frozen can be used if thawed and drained well. Chill cream before whipping. Press biscuit cutter straight down without twisting for best rise. Dough can be refrigerated up to 24 hours before baking.

Nutrition

Keywords: strawberry shortcake, small batch dessert, quick dessert, easy strawberry shortcake, dessert for two, flaky biscuits, whipped cream, macerated strawberries

Find it online: https://twinkletaste.com/easy-small-batch-strawberry-shortcake-for-two-perfect-quick-dessert-recipes/