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Individual Strawberry Shortcake

This recipe pairs a buttery, lemon-zest shortcake with macerated strawberries and lemon whipped cream. Smashing some of the berries creates a mix of fresh pieces and syrup. The recipe makes four individual shortcakes.
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Prep Time: 25 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Total Time: 50 minutes

Ingredients

For the Lemon Shortcakes

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 10 tablespoons unsalted butter 1 1/4 sticks, cold and cut into small pieces
  • Zest from 2 lemons
  • 1/2 cup whole milk cold
  • 2 tablespoons heavy cream for brushing
  • Turbinado sugar for sprinkling

For the Strawberries

  • 4 cups strawberries ~2 pints, hulled and quartered
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice

For the Lemon Whipped Cream

  • 2 cups heavy whipping cream cold
  • 1/2 cup powdered sugar
  • Zest from 1 large lemon

Individual Strawberry Shortcake

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 10 tablespoons unsalted butter 1 1/4 sticks, cold and cut into small pieces
  • Zest from 2 lemons
  • 1/2 cup whole milk cold
  • 2 tablespoons heavy cream for brushing
  • Turbinado sugar for sprinkling

Individual Strawberry Shortcake

  • 4 cups strawberries ~2 pints, hulled and quartered
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice

Individual Strawberry Shortcake

  • 2 cups heavy whipping cream cold
  • 1/2 cup powdered sugar
  • Zest from 1 large lemon

Instructions

  • Preheat oven to 400F and line baking sheet with parchment.
  • Whisk flour, baking powder, salt, and sugar in large bowl.
  • Cut cold butter into flour mixture until coarse crumbs form with pea-sized pieces.
  • Mix in lemon zest, then stir in cold milk until shaggy dough forms.
  • Pat dough on floured surface to 3/4-inch thickness and cut four 3-inch rounds.
  • Brush tops with cream, sprinkle with turbinado sugar, and bake 15 minutes until golden.
  • Mash half the strawberries in bowl, add remaining berries, sugar, and lemon juice.
  • Whip cream with powdered sugar and lemon zest until soft peaks form.
  • Split cooled shortcakes, layer with strawberry mixture and whipped cream.

Notes

Keep ingredients cold for flakiest texture. Serve immediately after assembly.
Tried this recipe?Leave a comment below & let me know!