Strawberry Shortcake for Two

by Heather on June 26, 2012

Mmmmmmmmmk raise your hand if you love strawberry shortcake?

I’m assuming that if you’ve made your way to this blog then it’s likely that you’re raising your hand – and that’s what I want to see!  Fist bumps all around.

 

Strawberry shortcake is totally one of those things that sounds a little too fancy for me to make.  Why?  No idea.  Maybe because a lot of times in life people have purchased a store-bought pound cake and topped it with strawberries and cream.  And y’all?  I love me a good slab of pound cake with berries and cream, but that’s no strawberry shortcake.

 

THIS, though, THIS is strawberry shortcake.  And it’s for two people – a hefty serving for each person – and your heart will surely melt from the buttery awesomeness.  I may or may not have made the exact same thing like 8 nights in a row with peaches and other assorted berries.  If only I could have it for breakfast too…

STRAWBERRY SHORTCAKE FOR TWO

Adapted from my Scone for One recipe

  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 Tbsp sugar, divided
  • 2 Tbsp cold butter, cut into small cubes
  • 5 Tbsp milk (I used nonfat)
  • 2/3 cups strawberries, hulled and halved
  • whipped cream (optional)

Preheat oven to 450.  It’s good to note that I have a small food processor (I think a 1-cup capacity?) which worked perfectly for this, but you can certainly use your fingers to break up the butter into the flour.

 

First, mix the sliced berries with 1 tablespoon of sugar in a bowl and set aside to let it macerate.  In a food processor combine the flour, baking powder, salt and 2 tablespoons of the sugar.  Pulse the butter into the dry ingredients until it breaks up and resembles crumbs.  Next add in the milk and pulse until the dough pulls away from the side of the mixer, which should only take a moment.  Carefully pull the dough away from the blade, divide in half and shape each half into a circle, patting it to about 1/2 inch in thickness.  Bake at 450 on a Silpat or a piece of parchment paper for 8-10 minutes until golden brown.  Let cool slightly before covering in strawberries and whipped cream!

Here’s my prayer for you today:  that you make this and inhale it, only to make it again tomorrow and the next day and the next day and the next day…

Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks

Leave a Comment

{ 23 comments… read them below or add one }

1 Claire @ Live and Love to Eat June 26, 2012

I love the perfect simplicity of this recipe / dessert idea – beautiful photos, too! :)

Reply

2 Katie June 26, 2012

This is in my top 3 favorite desserts. REAL shortcake. I’m in love…yours looks perfect!

Reply

3 Bianca @ Confessions of a Chocoholic June 26, 2012

*raising hand*
I love strawberry shortcake! And I love that this is automatically portion-controlled. Awesome pics, btw!

Reply

4 Liz @ Tip Top Shape June 26, 2012

Oohhh I love this!!! I’m just going to eat this entire thing and pretend I’m eating for two, lol.

Reply

5 Heather | Farmgirl Gourmet June 26, 2012

Looks perfect Heather….and it just so happens I have a bazillion strawberries and am looking for ways to use them up! This is going on the dessert menu for tonight! LOVE.

Heather

Reply

6 Urban Wife June 26, 2012

*Raising hands!*

Yea, these look perfect. The end.

Reply

7 Ashley@BakerbyNature June 26, 2012

I’m new to your blog, but you can bet my hand is all up in the air right now! I love shortcakes topped high with fresh strawberries, and yours looks lovely!

Reply

8 Katrina @ Warm Vanilla Sugar June 26, 2012

These are perfect! Strawberries are all over the place at the farmers market now. Love it!

Reply

9 Sarah June 26, 2012

You can tell I’ve been in a classroom of preschoolers all week because I literally raised my hand without a second thought. But I do love love love shortcake.

Reply

10 Lisa June 27, 2012

One of my favorite desserts. It’s easy to make and it can be very low in calories.

Reply

11 Janelle June 28, 2012

This looks SO good!!!

Reply

12 lynn @ the actor's diet July 1, 2012

raising hand and waving frantically!

Reply

13 Shannon April 3, 2013

I’ve made these a few times, they are just perfect! Thanks so much!

Reply

14 Heather April 3, 2013

That’s so great Shannon! I can’t wait til strawberries are in season around here – I have a feeling I’ll be making them nightly ;)

Reply

15 Liz May 24, 2013

Nice recipe. Thank you, Heather. Have a great weekend and make it safe!

Reply

16 Michelle May 28, 2013

Made it. Ate it. Loved it. Thank you!

Reply

17 Heather May 29, 2013

YAY! Exactly what I love hearing :)

Reply

18 Marlene Stratton June 14, 2013

So, why can you not have it for breakfast? I eat whatever I want for breakfast, even ice cream if that’s what I feel like eating! lol

Reply

19 Heather June 15, 2013

Good point Marlene – I say let’s DO have it for breakfast! :)

Reply

20 Mrs. Zohra Ismail June 15, 2013

Tried n tested v gud

Reply

21 Heather June 16, 2013

Making this right now =) Just using blueberries instead (didn’t have strawberries) Also…I let the blueberries sit in the suger…with a splash of coconut rum! Excited for the oven timer to go off! =)

Reply

22 Heather June 16, 2013

Oh…and I didn’t make whipped cream – I melted a handful of marshmallows with a splash of…coconut rum =) DELICIOUS!!!

Reply

23 Heather June 16, 2013

OH MY GOSH please come make your version for me – the rum and blueberries is blowing my mind!!!

Reply

{ 1 trackback }

Previous post:

Next post: