Strawberry Shortcake For 2
Strawberry shortcakes for 2 means you are empty nesters you can have fresh shortcake whenever you want. Fresh strawberries with homemade whipped cream sandwiched between a biscuit cake.
Ingredients
Cake
- 1/2 cup all-purpose flour
- 1¼ tsp sugar-divided
- ½ tsp baking powder
- pinch baking soda
- 1/8 tsp table salt
- 1/3 cup heavy cream
Cream
- 8 oz strawberries
- 1 tbsp granulated sugar
- ½ tsp lemon juice
- ½ cup heavy cream-chilled
- 1 tbsp confectioners' sugar
- ¼ tsp vanilla
Instructions
Cake
- Preheat oven to 450'. Line a baking sheet with parchment paper.
- In a medium bowl whisk together flour, 3/4 tsp sugar, baking powder, baking soda and salt. Microwave cream for about 15 seconds. Stir warmed cream into dry ingredients until soft dough forms.
- Spray 1/3 cup dry measuring cup with cooking spray. Fill measuring cup with half the dough, pressing to fill the cup the cup completely, Run a butter knife around the inside of the measuring cup to release the dough. Sprinkle the remaining sugar over the shortcakes. Bake until the tops are golden brown, 9-11 minutes. Transfer to a wire rack and let cool completely, about 20 minutes. While shortcakes are cooling make the strawberries and cream.
Strawberries and Cream
- Hull and slice the strawberries and add them to a bowl with granulated sugar and lemon juice. Use a potato masher to mash 1/3 of the strawberries. Set aside and stir occasionally making sure that sugar is dissolved.
- Whisk cream about 30 seconds and add confectioners' sugar and vanilla. Continue whisking until soft peaks form about 90 seconds.
- Split shortcakes in half and place on a plate. Add 1/2 of whipped cream to bottom of shortcake, then add half the strawberry mixture. Top with the other half of the shortcake and dust with confectioner's sugar.