Individual Strawberry Shortcakes by Paula Deen
Indulge in the ultimate summer dessert with Paula Deen's Individual Strawberry Shortcakes — a timeless treat that’s both classic and elegant. These buttery, golden shortcakes are made from scratch using simple pantry staples like all-purpose flour, chilled butter, and a hint of vanilla, baked to tender perfection in just 15 minutes. Layered with sweet, macerated strawberries and fluffy homemade whipped cream, each shortcake offers a bright, juicy burst of flavor with every bite. Perfectly portioned for individual servings, this recipe is ideal for parties, family gatherings, or a casual dessert night. With its balance of crumbly shortcake, velvety whipped cream, and vibrant strawberries, this recipe ensures every serving is as picture-perfect as it is delicious.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, cubed and chilled
- 0.75 cups Heavy cream
- 1 teaspoon Vanilla extract
- 4 cups Fresh strawberries, halved or sliced
- 0.25 cups Granulated sugar (for strawberries)
- 1 cups Heavy whipping cream (for topping)
- 2 tablespoons Powdered sugar (for whipping cream)
- 0.5 teaspoons Vanilla extract (for whipping cream)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Using a pastry cutter or your fingers, cut the chilled, cubed butter into the dry mixture until it resembles coarse crumbs.
In a small bowl, combine the heavy cream and vanilla extract. Pour this mixture into the dry ingredients and stir just until the dough comes together. Be cautious not to overmix.
Turn the dough out onto a lightly floured surface. Pat it gently until it is about 3/4-inch thick.
Using a round biscuit cutter (approximately 2-3 inches in diameter), cut out individual shortcakes and place them on the prepared baking sheet.
Brush the tops of the shortcakes with a little additional cream for a golden finish, if desired.
Bake in the preheated oven for 12-15 minutes or until the tops are lightly golden. Transfer to a wire rack and let cool completely.
While the shortcakes are cooling, prepare the strawberries by mixing them with 1/4 cup sugar in a medium bowl. Let them sit for 15 minutes to macerate.
In a separate bowl, beat the heavy whipping cream along with the powdered sugar and vanilla extract until soft peaks form.
To assemble, slice each shortcake in half horizontally. Place the bottom half on a plate, spoon a generous layer of strawberries along with their juices over it, and top with a dollop of whipped cream.
Cap with the top half of the shortcake and add another spoonful of strawberries and whipped cream for garnish, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 25.5 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 376 mg | 16% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 18.9 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
