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This single serving strawberry shortcake starts with a from-scratch buttery biscuit, fresh strawberries, and whipped cream. Just a few simple ingredients and ready in about 30 minutes.
Featured Comment
“Absolutely delicious. Reminds me of the shortcake my mom used to make.”
– Kay
Quick Look
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes (includes cooling)
- Equipment: Rimmed baking sheet
- Cook Method: Oven-baked
- Servings: 1
- Difficulty: Easy
This strawberry shortcake for one starts with a homemade biscuit, split and piled high with strawberries and a generous amount of whipped cream.
About This Single Serve Strawberry Shortcake
I always go with a biscuit for my strawberry shortcake. Sponge cake and pound cake have their fans, but a good biscuit gives you something they can’t: crisp, golden edges that hold up under juicy strawberries, and a crumbly, buttery bite in every layer.
This is one of the first desserts I make when strawberries come into season. The biscuit is a simple drop biscuit. No rolling, no cutting, no fussing with dough. You mix it in one bowl, drop it on a baking sheet, and form it into a rough circle. The biscuit bakes in 12 to 15 minutes, and you can prep the strawberries and whipped cream while it cools.
I like my strawberries sliced and fresh here, though macerating them with a little sugar is a great option if you want more juice soaking into the biscuit (I cover both ways in the recipe).
If you have leftover strawberries, try our strawberry crisp for one, strawberry icebox cake, or small batch strawberry scones. For more single serving summer desserts, you’ll love our mini peach cobbler and blackberry cobbler for one.
Ingredient Notes
Here’s what goes into this small batch shortcake recipe and why each ingredient matters. If you have any ingredients leftover, check out our Leftover Ingredients Recipe Finder.
All-purpose flour: The base of the biscuit. Use the spoon-and-level method when measuring: spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs the flour and gives you too much, which makes a dry, dense biscuit.
Sugar: A small amount sweetens the biscuit lightly so it doesn’t compete with the strawberries. If you want a bakery-style finish, brush the top of the biscuit with a little cream and sprinkle coarse sugar before baking.
Baking powder and baking soda: These work together to lift the biscuit. Baking powder does most of the rising. The small amount of baking soda helps with browning and gives you those golden edges. Stale leaveners are one of the most common reasons a biscuit comes out flat. To test your baking powder, drop ¼ teaspoon into ½ cup of hot water. If it bubbles, it’s still good. For baking soda, mix ¼ teaspoon of vinegar into ½ cup of hot water, then add ¼ teaspoon of baking soda. If it fizzes, it’s fresh.
Cinnamon: It adds a subtle warmth to the biscuit that pairs well with fresh strawberries.
Salt: A small amount in the biscuit dough keeps the biscuit from tasting flat. Don’t skip it.
Butter: Use cold, salted butter cut into small pieces. Cold butter is the key to a flaky biscuit. As it melts in the oven, it creates steam pockets that give you those layers. If your kitchen runs warm, put the cut butter back in the fridge for a few minutes before mixing.
Milk: Regular milk works here and keeps the ingredient list simple. You can use heavy cream for a richer biscuit, or swap in almond or oat milk for a dairy-free version.
Strawberries: Use fresh strawberries that are fully red and smell like strawberries at the stem end. They won’t ripen after picking. Rinse under cold water and pat dry just before slicing. For a deeper clean, soak briefly in 4 parts water to 1 part vinegar, then rinse. You can slice and use them fresh, or macerate them with a little sugar for 10 to 15 minutes to draw out their juices and create a light syrup.
Maceration Tip: I prefer a simpler strawberry shortcake with just fresh sliced strawberries, especially when they’re sweet and ripe. But if your berries aren’t quite there, maceration is a great option. Toss the sliced strawberries with ¼ teaspoon of sugar and let them sit for 10 to 15 minutes. The sugar pulls out the juices and forms a light syrup. You can use a little more or less depending on how sweet your berries are.
Whipped cream: Homemade small batch whipped cream tastes best. If you’re short on time, store-bought or dairy-free whipped topping works too.
Recipe Variations
A strawberry shortcake for one is easy to customize. Here are a few ways to change it up.
Strawberry shortcake for two: Double all the biscuit ingredients and divide the dough into two portions before baking. Double the strawberries and whipped cream. Bake time stays the same.
Peach or blueberry shortcake: Swap the strawberries for sliced fresh peaches or whole blueberries. If using peaches, macerate them with a little sugar the same way you would strawberries. Blueberries work well fresh or lightly crushed.
Lemon zest biscuit: Add ¼ teaspoon of fresh lemon zest to the dry ingredients. The lemon brightens the biscuit and pairs well with strawberries.
Dairy-free version: Use oat or almond milk in the biscuit and top with dairy-free whipped topping instead of whipped cream. The biscuit texture stays close to the original.
Gluten-free shortcake: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
How To Make Homemade Strawberry Shortcake
This shortcake for one comes together in five steps, and most of the time is hands-off while the biscuit bakes. See the recipe card below for ingredient amounts and full recipe instructions.
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
- Make the biscuit dough. Whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt together in a medium bowl.
- Add the cold butter pieces and work them into the flour with your fingers or a pastry cutter until the mixture looks like coarse crumbs with a few pea-sized pieces of butter remaining.
- Pour in the milk and stir with a fork until the dough just comes together. It will look shaggy.
- Shape and bake the biscuit. Drop the dough onto the prepared baking sheet and form it into a rough circle about ¾ inch thick.
- Bake at 400°F for 12 to 15 minutes, until the top is golden brown and the biscuit feels firm when you press the center lightly. Let it cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool for 10 more minutes.
- Prep the strawberries. While the biscuit cools, rinse and slice the strawberries. Use them fresh, or toss them with a little sugar and let them sit for 10 to 15 minutes to release their juices.
- Assemble the shortcake. Slice the biscuit in half horizontally with a serrated knife. Place the bottom half on a plate, spoon the strawberries over it, and add a generous amount of whipped cream. Set the top half on the cream and add more strawberries and whipped cream if you like.
Expert Tips
Use cold butter. Take the butter straight from the fridge and cut it into small pieces right before mixing. If your kitchen is warm, put the cut pieces back in the fridge for a few minutes. Warm butter blends into the flour instead of creating the steam pockets that give the biscuit its flaky texture.
Measure flour with the spoon-and-level method. Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs in extra flour and makes the biscuit dry and dense.
Stop mixing when the dough looks shaggy. Stir with a fork just until the flour is incorporated. Overmixed biscuit dough develops too much gluten, which makes the biscuit tough and chewy instead of tender.
Use a rimmed baking sheet. The biscuit spreads slightly as it bakes. A rimmed sheet keeps it contained and promotes even heat distribution on the bottom.
Check your leaveners. Baking powder and baking soda lose strength over time. A flat biscuit usually means one or both have gone stale. Test baking powder by dropping ¼ teaspoon into ½ cup of hot water (it should bubble). For baking soda, mix ¼ teaspoon of vinegar into ½ cup of hot water, then add ¼ teaspoon of baking soda (it should fizz).
Let the biscuit cool before slicing. Cool on the baking sheet for 5 minutes, then transfer to a wire rack for 10 more minutes. A hot biscuit will crumble when you try to cut it in half.
Troubleshooting
If your individual strawberry shortcake isn’t turning out quite right, here’s how to fix common issues like a raw center, a dry or crumbly biscuit, or soggy strawberries.
Why is the inside of my biscuit raw?
Your biscuit is underbaked. This is the most common problem with a single shortcake biscuit. If the top looks golden but the center is still doughy, your oven may run hot and is browning the outside too fast. Check your oven temperature with an oven thermometer. You can also tent the biscuit loosely with foil for the last few minutes of baking to slow the browning while the center finishes cooking.
Why is my shortcake biscuit too crumbly?
The dough needs a little more liquid. A biscuit that falls apart when you slice it usually means the dough was too dry. If the dough looks very shaggy and won’t hold together when you form it, add milk ½ teaspoon at a time until it just comes together. Too much flour is a common cause. Use the spoon-and-level method instead of scooping from the bag.
Why is my shortcake biscuit dense and flat?
Your leaveners have likely gone stale. Baking powder and baking soda lose strength over time, and a flat biscuit is the first sign. Test them before baking (see the tests in Expert Tips above). Overmixing the dough can also make the biscuit dense. Stir with a fork just until the flour is incorporated and stop as soon as the dough comes together.
Why is my strawberry shortcake dry?
The strawberries need more juice. If the assembled shortcake feels dry, the berries aren’t contributing enough moisture. Macerate the sliced strawberries with ¼ teaspoon of sugar for 10 to 15 minutes before assembling (see the Maceration Tip in Ingredient Notes). The sugar draws out the juices and creates a light syrup that soaks into the biscuit. Ripe, in-season strawberries are juicier and make a big difference here.
Why is my shortcake biscuit tough?
The dough was overmixed. Working the dough too much develops gluten, which makes the biscuit chewy instead of tender. Mix with a fork and stop as soon as you don’t see dry flour. The dough should look rough and shaggy. A smooth, uniform dough means it’s been mixed too far.
Frequently Asked Questions
Strawberry shortcake is a dessert made with a biscuit or cake base, fresh strawberries, and whipped cream. The biscuit is split in half, filled with strawberries and cream, and served with the top half on top. Traditional versions use a biscuit, though some recipes use sponge cake or pound cake instead.
Rinse the strawberries under cold water, pat them dry, remove the stems, and slice them. You can use them fresh or macerate them by tossing the slices with a little sugar and letting them sit for 10 to 15 minutes. Maceration draws out the juices and creates a light syrup that adds moisture to the biscuit.
Yes. Double all the biscuit ingredients and divide the dough into two portions before baking. Double the strawberries and whipped cream. Bake time stays the same.
Strawberry shortcake uses a biscuit as the base with fresh strawberries and whipped cream layered inside. Strawberry cake is a baked cake flavored with strawberries throughout the batter, usually frosted. Shortcake is assembled after baking and relies on the contrast between the biscuit and fresh fruit.
You can bake the biscuit up to a day ahead and store it in an airtight container at room temperature. If you’re macerating, slice the strawberries and toss them with sugar up to 2 hours before serving. If you prefer fresh strawberries without maceration, slice them right before assembling so they stay firm. Whip the cream right before assembling. The biscuit softens quickly once the strawberries and cream go on, so it’s best assembled fresh.
Fresh strawberries work best. Frozen strawberries release a lot of liquid as they thaw, which can make the biscuit soggy. If fresh aren’t available, thaw the frozen strawberries completely, drain off the excess liquid, and pat them dry before using.
Yes. Wrap the cooled biscuit tightly in plastic wrap and place it in a freezer bag. It keeps for up to 2 months. To use, bake from frozen at 350°F for about 10 minutes to warm through, or thaw at room temperature for about 30 minutes.
RELATED: 15 Easy Single Serving Dessert Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve been looking for a strawberry shortcake recipe that makes just one serving, this is the one. The full recipe and measurements are in the card below. If you make it, I’d love to hear how it turned out. Leave a comment or tag us on Instagram at (@onedishkitchen) we’d love to see it!
RELATED: 15 Easy Dessert Recipes For One
Strawberry Shortcake For One
Watch How To Make This
Equipment
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 tablespoons cold salted butter
- 2 tablespoons milk
- ¼ cup sliced strawberries
- whipped cream (homemade or store-bought)
- Optional: powdered sugar for topping
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- Add the cold butter pieces and work them into the flour with your fingers or a pastry cutter until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
- Pour in the milk and stir with a fork until the dough just comes together. It will look shaggy. If the dough is too dry, add milk ½ teaspoon at a time.
- Drop the dough onto the prepared baking sheet and gently form it into a rough circle about ¾ inch thick.
- Bake for 12 to 15 minutes, until the top is golden brown and the biscuit feels firm when you press the center lightly.
- Let the biscuit cool on the baking sheet for 5 minutes.
- Transfer the biscuit to a wire rack and cool for 10 more minutes.
- While the biscuit cools, rinse, dry, and slice the strawberries. For extra juice, toss the slices with ¼ teaspoon of sugar and let them sit for 10 to 15 minutes.
- Slice the cooled biscuit in half horizontally with a serrated knife.
- Place the bottom half on a plate and spoon the strawberries over it.
- Add whipped cream on top of the strawberries and place the top half of the biscuit over the cream. Add more strawberries and whipped cream on top if you like. Serve right away.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Is this recipe supposed to include an egg? I kept all my ingredients refrigerated and the dough was still cold when I added it to the sheet pan but it still spread, did not rise, and sort of crumbled. Seems like it needed an egg to hold it together?
Hi Lina, the shortcake is simply a biscuit and no egg is needed. As you can see from the photos and from the video, the biscuit should not spread. I would check to see if your baking powder is fresh. Baking powder is an ingredient that helps baked goods rise. If the shortcake did not rise, chances are that this leavening agent was the reason. The crumbling could be caused by more flour being added to the dough which disrupted the ratio of dry to wet ingredients. How was the flour measured? If you dip your measuring cup into your bag of flour and use it as a scoop, you often wind up with a too-tightly packed 1/2 cup of flour, giving you more flour than you need. Instead, we recommend spooning the flour from he bag and into the measuring cup, then use something with a flat edge, like a knife, to level it off before adding it to the mixing bowl.
The video says 1-2 Tablespoons sugar but the recipe on the link says 1-2 teaspoons. Which is correct? Also if you used powdered sugar which I usually use how much of that would you use?
I’m assuming you are asking about the whipped cream? Thank you for catching that. The beauty of making homemade whipped cream is that you control the sweetness. In all honesty, I never measure the amount of sugar I use when I make whipped cream for myself. I would suggest you start with adding 1-2 teaspoons of sugar to your cream, whip it slightly and taste it, if you would like the whipped cream to be sweeter, add more until it is as sweet as you like it. I don’t use powdered sugar in whipped cream, but I would think adding the same amount instead of granulated sugar would work just fine.
I still haven’t tried it but will definitely today or tomorrow but I think for the heavy cream if you add the sugar to the cream while it is still liquid it won’t become thick so it’s best to whip up the heavy cream and once its thick add sugar. just telling yall
Amy, I recommend adding the sugar with the cream to thicken. The cream will thicken up with the sugar added. If you add the sugar after the cream has thickened, you will taste the granules of sugar.
I adapted the recipe to make it gluten free and vegan. I used gluten free flour, vegan butter and almond milk. Used a little more than 2 tablespoons of milk. Turned out perfect! I cut it in half because the whole shortcake would have been too much for me at once. I am not a huge fan of whipped cream so didn’t make it. Definitely will make it again. Fast and easy to make for a great dessert!
I’m so glad you enjoyed the strawberry shortcake. Thanks so much for your feedback.
This was TO DIE FOR. So good! I divided it into two and it was the perfect amount for my husband and me.
I’m so happy you loved the strawberry shortcake! Thank you so much for taking the time to let me know.
Joanie
A dessert I don’t have to share. WINNER! I love strawberry shortcake. Now I can make it anytime I want.
Oh my gosh, love this! SO often I just want ONE, and not make a huge batch of strawberry shortcake. What a great recipe for a great summer dessert!
There is nothing like homemade whipped cream and totally worth the extra effort, in my opinion! Strawberry shortcake is one of my favorite summertime desserts and this version looks fantastic! Perfect for nights when my husband is working late and I want something sweet all for myself!
This tastes absolutely amazing! I defiantly need to make more than one.😉
Looks so delicious! I definitely whip homemade whipped cream for this beautiful cake 😀 Thank you for the recipe<3