Individual Strawberry Shortcake Recipe

Assembled individual strawberry shortcake on a white plate.

5 from 1 vote

Individual Strawberry Shortcake Recipe

This easy, from-scratch recipe for individual strawberry shortcakes is the perfect base for fresh summer berries. Easy to assemble and ready in just over 30 minutes, it's a definite crowd pleaser!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: homemade shortcake recipe, homemade strawberry shortcake, individual strawberry shortacke recipe, Strawberry Shortcake Recipe

Servings: servings

Calories: 637kcal

Author: Melissa Norris

Cost: varies

Equipment

Stand Mixer
Jumbo Muffin Tins

Ingredients

For the Strawberry Topping

3 cups strawberries sliced
1/2 cup sugar

For the Shortcake

½ cup butter
3/4 cup sugar
2 large eggs
½ cup plain yogurt
1 ¾ cup flour Use soft white wheat berries to grind your own cake flour
¼ teaspoon salt
3 teaspoons baking powder
1 teaspoon vanilla

For the Whipped Cream

1 cup heavy whipping cream make sure it's cold!
2 Tablespoons powdered sugar
1/2 teaspoon vanilla extract

Instructions

For the Strawberry Topping

Rinse, hull, and slice strawberries and place in a large bowl.
Mash lightly with a potato masher or fork for juicier berries.
Sprinkle with sugar and allow them to sit at room temperature for two hours. (If you’re short on time, an hour will do.)

For the Shortcake

Preheat oven to 350 degrees F.
Cream together softened butter and sugar.
Beat in room-temperature eggs, one at a time, until thoroughly combined.
Add yogurt and vanilla to the wet ingredients.
Combine dry ingredients with wet and blend until just combined.
Pro Tip: Avoid overmixing or you’ll have tough shortbread.
Grease either an 8×8 pan OR large jumbo muffin tins. Fill three-fourths full with the shortcake batter.
Bake for 25-30 minutes until golden brown and a toothpick, when inserted into the center of the shortcake, comes out clean.
Let it cool for 10 minutes in the tin before removing and letting cool completely on a rack.

Notes

If you don't have a muffin tin, you can grease a 8x8 pan and bake for 40 minutes. Then cut into squares.

Nutrition