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Small Batch Baking
Recipe
55 min

Small Batch Strawberry Shortcakes

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Small Batch Strawberry Shortcakes
Author: Eric Haessler

Recipe By Eric Haessler

Published on August 6, 2024

Perfectly portioned strawberry shortcakes, for summer or anytime.

Time

55 min

Yield

Serves 2

Why This Recipe Works

For the shortcakes, we turned to our Easiest-Ever Biscuits recipe. We heated the cream to 95 to 100 degrees, which melted the solid particles of fat dispersed throughout it, thereby increasing the cream's fluidity. This step made our dough looser than traditional rolled biscuit doughs and easier to drop onto the baking sheet. For the filling, we sliced the berries thin to increase the surface area that was exposed to the sugar, which decreased the macerating time. We sweetened the whipped cream with a touch of confectioners’ sugar and flavored it with vanilla. The fat in the cream provided a perfect balance for the lean berries.

Ingredients

Shortcakes

½ cup (2½ ounces/71 grams) all-purpose flour
1¼ teaspoons granulated sugar, divided
½ teaspoon baking powder
Pinch baking soda
⅛ teaspoon table salt
⅓ cup heavy cream

Toppings

8 ounces (227 grams) strawberries, hulled and sliced ¼ inch thick (1⅔ cups)
1 tablespoon granulated sugar
½ teaspoon lemon juice
½ cup heavy cream, chilled
1 tablespoon confectioners' sugar, plus extra for dusting (optional)
¼ teaspoon vanilla extract

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image

    SHORTCAKES

  1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. In medium bowl, whisk together flour, ¾ teaspoon sugar, baking powder, baking soda, and salt. Microwave cream until just warmed to body temperature (95 to 100 degrees), about 15 seconds. Stir warm cream into flour mixture until soft, uniform dough forms.
    Recipe Tip
    These shortcakes come together quickly; start heating your oven before gathering your ingredients. A toaster oven works well here.
  2. Spray ⅓-cup dry measuring cup with vegetable oil spray. Using spoon, transfer half of dough to prepared measuring cup, pressing to fill bottom of cup (cup will not be completely filled). Run butter knife around edge of cup and deposit dough onto prepared sheet. Repeat with remaining dough. If portions are misshapen, use your fingers to gently reshape dough into level cylinders. Sprinkle remaining ½ teaspoon sugar over shortcakes. Bake until tops are light golden brown, 9 to 11 minutes, rotating sheet halfway through baking. Transfer to wire rack and let cool completely, about 20 minutes. While shortcakes cool, prepare strawberries and cream.

    3. STRAWBERRIES AND CREAM

  3. In medium bowl, stir together strawberries, granulated sugar, and lemon juice. Using potato masher, mash one-third of strawberries. Let rest, stirring occasionally, until sugar is dissolved and strawberries are juicy, about 20 minutes. Whisk cream in small bowl until small bubbles form, about 30 seconds. Add confectioners’ sugar and vanilla. Continue to whisk until soft peaks form, about 1½ minutes longer. Do not overwhip.
    Recipe Tip
    If desired, reserve two whole strawberries to garnish the plates.
  4. Split shortcakes crosswise and place bottoms on plates. Place half of whipped cream on bottom of each shortcake. Top each portion with half of strawberry mixture. Cap with shortcake tops and dust with extra confectioners’ sugar, if desired. Serve.

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Small Batch Strawberry Shortcakes

Recipe By Eric Haessler

Published on August 6, 2024

Time

55 min

Yield

Serves 2

Small Batch Strawberry Shortcakes

Ingredients

Shortcakes

½ cup (2½ ounces/71 grams) all-purpose flour1¼ teaspoons granulated sugar, divided½ teaspoon baking powderPinch baking soda⅛ teaspoon table salt⅓ cup heavy cream

Toppings

8 ounces (227 grams) strawberries, hulled and sliced ¼ inch thick (1⅔ cups)1 tablespoon granulated sugar½ teaspoon lemon juice½ cup heavy cream, chilled1 tablespoon confectioners' sugar, plus extra for dusting (optional)¼ teaspoon vanilla extract

Instructions

    SHORTCAKES

  1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. In medium bowl, whisk together flour, ¾ teaspoon sugar, baking powder, baking soda, and salt. Microwave cream until just warmed to body temperature (95 to 100 degrees), about 15 seconds. Stir warm cream into flour mixture until soft, uniform dough forms.
    Recipe Tip
    These shortcakes come together quickly; start heating your oven before gathering your ingredients. A toaster oven works well here.
  2. Spray ⅓-cup dry measuring cup with vegetable oil spray. Using spoon, transfer half of dough to prepared measuring cup, pressing to fill bottom of cup (cup will not be completely filled). Run butter knife around edge of cup and deposit dough onto prepared sheet. Repeat with remaining dough. If portions are misshapen, use your fingers to gently reshape dough into level cylinders. Sprinkle remaining ½ teaspoon sugar over shortcakes. Bake until tops are light golden brown, 9 to 11 minutes, rotating sheet halfway through baking. Transfer to wire rack and let cool completely, about 20 minutes. While shortcakes cool, prepare strawberries and cream.

    3. STRAWBERRIES AND CREAM

  3. In medium bowl, stir together strawberries, granulated sugar, and lemon juice. Using potato masher, mash one-third of strawberries. Let rest, stirring occasionally, until sugar is dissolved and strawberries are juicy, about 20 minutes. Whisk cream in small bowl until small bubbles form, about 30 seconds. Add confectioners’ sugar and vanilla. Continue to whisk until soft peaks form, about 1½ minutes longer. Do not overwhip.
    Recipe Tip
    If desired, reserve two whole strawberries to garnish the plates.
  4. Split shortcakes crosswise and place bottoms on plates. Place half of whipped cream on bottom of each shortcake. Top each portion with half of strawberry mixture. Cap with shortcake tops and dust with extra confectioners’ sugar, if desired. Serve.
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