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…


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…

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