Easy Strawberry Shortcake for Two : Homemade Biscuits & Fresh Berries

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There’s something magical about biting into a warm, buttery biscuit layered with sweet strawberries and fluffy whipped cream. This Strawberry Shortcake for Two recipe brings that nostalgic dessert experience right to your kitchen. Whether you’re planning a romantic evening, celebrating a special occasion, or simply treating yourself to something delicious, this recipe delivers all the classic flavors you love in perfectly portioned servings.

Unlike store-bought versions, homemade strawberry shortcake lets you control the sweetness and quality of every ingredient. The biscuits are tender and flaky, the strawberries are fresh and vibrant, and the whipped cream is light and airy. This recipe takes less than an hour from start to finish, making it an ideal choice for last-minute dessert cravings.

Why You’ll Love This Recipe

This strawberry shortcake recipe stands out for several reasons. First, the portion size is perfect for two people, so you won’t have leftovers sitting around tempting you for days. Second, the homemade biscuits are incredibly easy to make and require just a few pantry staples. Third, you can adjust the sweetness to your preference, especially if you’re using farm-fresh strawberries that are naturally sweet.

The key to amazing strawberry shortcake lies in the biscuits. They should be tender and slightly sweet, with a golden-brown top that adds a beautiful crunch. When you use quality pots and bake in a reliable oven, you’ll achieve consistent results every time.

Ingredients You’ll Need

For the Biscuits

For the Topping

Step-by-Step Instructions

Preparing Your Kitchen

Before you begin, make sure you have all your equipment ready. You’ll need a mixing bowl, measuring cups and spoons, rolling pin or your hands for shaping, and baking sheets lined with parchment paper. Having a electric mixer makes whipping the cream much easier, though you can do it by hand if needed.

Making the Biscuits

1. Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

2. In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and sugar. Use your measuring cups to ensure accuracy.

3. Cut the cold butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles fine breadcrumbs. The butter should be well distributed but still visible in small pieces.

4. In a separate bowl, whisk together the egg, buttermilk, and vanilla bean paste until well combined.

5. Pour the wet ingredients into the dry ingredients all at once. Using a wooden spoon or spatula from your kitchen utensils set, gently mix until the dough just starts to come together. Don’t overmix the dough should be slightly shaggy.

6. Using a large cookie scoop or spoon, drop the biscuit dough onto your prepared baking sheet, making 2-4 biscuits depending on your preferred size.

7. Brush the tops of the biscuits with a little buttermilk and sprinkle with sugar for a sweet, golden crust.

8. Bake for 15 minutes or until the tops are golden brown and the biscuits have risen beautifully. Remove from the oven and let them cool for at least 20 minutes on a wire rack.

Preparing the Strawberries

9. While the biscuits are baking, wash and hull your fresh strawberries. Using a sharp chef’s knife and cutting board, thinly slice the strawberries.

10. Place the sliced strawberries in a bowl and sprinkle lightly with sugar. If you’re using farm-fresh, naturally sweet berries, you won’t need much sugar. Set aside to let the berries release their juices.

Whipping the Cream

11. Pour the heavy whipping cream into a clean mixing bowl. Using an electric mixer, whip the cream on medium-high speed until soft peaks form. This should take about 3-4 minutes. Be careful not to overwhip, or you’ll end up with butter!

Assembling the Shortcakes

12. Once the biscuits have cooled slightly, use a serrated knife to carefully slice them in half horizontally.

13. Place the bottom half of each biscuit on a serving plate. Layer on a generous amount of sliced strawberries, letting the juices soak into the biscuit.

14. Add a dollop of whipped cream on top of the strawberries.

15. Place the top half of the biscuit on the whipped cream. For extra indulgence, add another dollop of whipped cream on top and a few more strawberry slices for garnish.

16. Serve immediately and enjoy!

Pro Tips for Perfect Strawberry Shortcake

• Keep your butter cold: Cold butter creates flaky, tender biscuits. If your kitchen is warm, chill your butter in the freezer for a few minutes before using.
• Don’t overmix the dough: Overmixing develops gluten, which makes biscuits tough. Mix just until the ingredients come together.
• Use fresh strawberries: Fresh, ripe strawberries make all the difference. Look for berries that are bright red, firm, and fragrant.
• Adjust sweetness to taste: If your strawberries are very sweet, you may not need to add extra sugar. Taste as you go.
• Make ahead option: You can bake the biscuits up to a day in advance and store them in an airtight container. Just reheat slightly before assembling.
• Temperature matters: Make sure your oven is properly preheated to 425°F for the best rise and golden color.

Variations and Substitutions

This recipe is wonderfully versatile. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes before using. You can also experiment with different berries raspberries, blueberries, or a mixed berry combination all work beautifully.

For a lighter version, you can use Greek yogurt in place of some of the whipped cream. If you prefer a richer dessert, add a splash of vanilla extract to your whipped cream or fold in a tablespoon of powdered sugar.

Storage and Make-Ahead Tips

Strawberry shortcake is best enjoyed fresh, but you can prepare components ahead of time. Bake the biscuits and store them in an airtight container at room temperature for up to 2 days. The whipped cream can be made a few hours in advance and kept refrigerated in a covered container. Slice the strawberries just before serving to prevent them from becoming too watery.

If you have leftover assembled shortcakes, store them in the refrigerator for up to 1 day. Keep in mind that the biscuits will soften as they absorb moisture from the berries and cream, but they’ll still taste delicious.

Serving Suggestions

Strawberry shortcake is a versatile dessert that works for many occasions. Serve it after a light dinner, bring it to a summer picnic, or enjoy it as an afternoon treat with coffee or tea. For special occasions, garnish with fresh mint leaves or a drizzle of chocolate sauce for added elegance.

This dessert pairs wonderfully with a glass of sweet dessert wine, champagne, or even a refreshing iced tea. The combination of buttery biscuits, sweet strawberries, and creamy topping creates a balanced flavor profile that appeals to almost everyone.

Equipment You’ll Need

To make this recipe successfully, having the right kitchen equipment makes a big difference:

• Oven – Essential for baking perfect biscuits
• Baking sheets – For even baking results
• Mixing bowls – For combining ingredients
• Measuring cups and spoons set – For accurate measurements
• Electric mixer – Makes whipping cream effortless
• Kitchen utensils – For mixing and serving
• Chef’s knives – For slicing strawberries and biscuits
• Cutting board – For safe food preparation

Frequently Asked Questions

Can I make the biscuits ahead of time?

Yes! You can bake the biscuits up to 24 hours in advance. Store them in an airtight container at room temperature. When ready to serve, you can warm them slightly in the oven at 300°F for about 5 minutes.

What if I don’t have vanilla bean paste?

You can substitute vanilla bean paste with 1 teaspoon of pure vanilla extract. The flavor will be slightly different but still delicious.

Can I freeze the biscuits?

Absolutely! Baked biscuits freeze well for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer-safe bag. Thaw at room temperature and warm before serving.

How do I know when the biscuits are done?

The biscuits are done when they’re golden brown on top and have risen nicely. If you insert a toothpick into the center, it should come out clean.

Can I use frozen strawberries?

While fresh strawberries work best, you can use frozen strawberries in a pinch. Thaw them completely and drain excess liquid before using. Keep in mind that frozen berries will be softer and release more juice.

Why are my biscuits tough?

Tough biscuits usually result from overmixing the dough or using warm butter. Handle the dough gently and keep your ingredients cold for the best texture.

Can I make this recipe dairy-free?

You can substitute the butter with a plant-based butter alternative, use non-dairy milk with vinegar instead of buttermilk, and use coconut cream in place of heavy cream. The texture may vary slightly, but it will still be delicious.

How long will assembled shortcakes last?

Assembled shortcakes are best eaten immediately. If you must store them, refrigerate for no more than 4-6 hours. The biscuits will absorb moisture and become softer over time.

Final Thoughts

This Strawberry Shortcake for Two recipe is a delightful way to enjoy a classic American dessert without making a large batch. The homemade biscuits are tender and buttery, the fresh strawberries add natural sweetness, and the whipped cream brings everything together in perfect harmony. Whether you’re celebrating a special occasion or simply treating yourself to something delicious, this recipe delivers restaurant-quality results in the comfort of your own kitchen.

The beauty of this recipe lies in its simplicity and the quality of ingredients. When you use fresh, ripe strawberries and take the time to make your biscuits from scratch, you create a dessert that’s far superior to anything store-bought. Plus, with the right kitchen equipment like a reliable oven, quality mixing bowls, and sharp chef’s knives, the cooking process becomes even more enjoyable.

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Easy Strawberry Shortcake for Two : Homemade Biscuits & Fresh Berries

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A delightful homemade strawberry shortcake featuring fluffy biscuits, fresh strawberries, and whipped cream. Perfect for a cozy dessert for two!

• Author: Alex
• Prep Time: 20
• Cook Time: 15
• Total Time: 35
• Yield: 2
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

209 grams all purpose flour

½ tsp salt

6 grams baking powder

¼ tsp baking soda

17 grams sugar

62 grams butter (cold)

1 tsp vanilla bean paste

1 large egg

½ cup buttermilk

2 cups fresh strawberries

1 cup heavy whipping cream

Extra sugar for sprinkling

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Instructions

1. Preheat oven to 425°F. Line baking sheet with parchment paper.

2. Whisk together the dry ingredients (flour, salt, baking powder, baking soda, and sugar). Cut in the cold butter until it forms a fine crumb.

3. In a separate bowl, whisk together the egg, buttermilk, and vanilla bean paste. Add this all at once to the dry ingredients. Mix gently until it starts to hold together as a dough.

4. Drop the biscuits onto the prepared parchment paper using a large cookie scoop. Brush the tops with buttermilk and sprinkle with sugar.

5. Bake the biscuits for 15 minutes or until the tops are golden brown. Remove from oven and cool for at least 20 minutes.

6. While the biscuits are baking, thinly slice the strawberries and sprinkle with sugar. Set aside.

7. Whip the heavy cream until soft peaks form.

8. To assemble, slice the biscuits open with a serrated knife. Place a thick layer of sliced strawberries on the bottom half. Add a dollop of whipped cream to the berries, and place the top half of the biscuit onto this stack. Add more whipped cream on top if desired. Serve immediately.

Notes

Most instructions call for prepping the sliced fruit in a heavy coating of sugar for an hour or more before assembling. If you have farm fresh berries, there is no need for added sugar—just a light sprinkle is plenty.

Keep butter cold for flaky biscuits.

Don’t overmix the dough to avoid tough biscuits.

Biscuits can be made ahead and stored in an airtight container for up to 2 days.