Individual Strawberry Shortcake
Individual strawberry shortcakes with tender biscuits, sweet strawberries, and whipped cream create a delightful dessert perfect for summer gatherings and family treats.
Ingredients
Instructions
- Mix self-rising flour and shortening until completely combined.
- Add beaten egg and milk slowly, stirring until a soft dough forms.
- Roll out the dough to about 1/2 inch thickness.
- Cut out biscuits with a large biscuit cutter.
- Bake in a 475°F oven for 10 to 12 minutes until golden.
- Split the biscuits while still hot and butter them.
- Fill with sweetened and crushed strawberries, then add more strawberries on top.
- Top with whipped cream or Cool Whip.
Tips & Substitutions
For the best texture, ensure your shortening is cold before mixing with the flour. You can substitute half of the self-rising flour with all-purpose flour and add 1 tablespoon of baking powder. If strawberries are out of season, consider using frozen strawberries; just thaw and drain excess liquid before using. This recipe is also versatile; try adding a splash of vanilla to the dough for added flavor.
Serving Suggestions
Serve these individual strawberry shortcakes at summer gatherings or picnics for a delightful treat. They pair beautifully with a scoop of vanilla ice cream or a side of fresh mint leaves for added flavor. For a variation, consider serving with whipped cream on the side, allowing guests to customize their dessert. Explore more American recipes for a complete meal experience.
Storage & Reheating
Store any leftover biscuits and strawberries separately in an airtight container in the refrigerator for up to 2 days. To reheat, place the biscuits in a preheated oven at 350°F for about 5 minutes to regain their freshness. Assemble the shortcakes just before serving for the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Individual Strawberry Shortcake contains roughly 1728 calories, with 12g protein, 368g carbohydrates, and 27g fat. It is an excellent source of iron (32% of the Daily Value), calcium (32% of the Daily Value), and protein (24% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 524mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the biscuits ahead of time?
Yes, you can make the biscuits in advance. After baking, let them cool completely, then store in an airtight container. They can be kept at room temperature for a day or refrigerated for up to 3 days. Just reheat before serving to maintain their softness.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. This will add a slightly different flavor and texture but will still yield delicious results in your shortcakes.
Can I use other fruits for this recipe?
Absolutely! While strawberries are the classic choice, you can easily substitute with other berries like raspberries or blueberries. For a tropical twist, consider using sliced peaches or diced mango, making sure to adjust the sweetness accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).