Individual Strawberry Shortcake Recipe

Individual strawberry shortcake topped with a generous dollop of whipped cream in a mini skillet.

5 from 2 votes

Individual Strawberry Shortcake Recipe

Sometimes, you need dessert without the hassle. This Individual Strawberry Shortcake is quick, easy, and absolutely delicious with its soft vanilla cake, sweet strawberries, and freshly whipped cream.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 752kcal

Author: Andrea

Ingredients

1/4 cup cake flour
2 Tbsp natural cane or granulated sugar
1 egg white
2 tablespoons butter melted
1 1/2 Tbsp milk (any percent will do)
1/4 tsp baking powder heaping
pinch of salt
1 teaspoon vanilla extract
pinch of lemon zest
1 Tbsp powdered sugar for dusting

Sliced Strawberries

6 large strawberries
3/4 tsp natural cane or granulated sugar

Whipped Cream

1/4 cup heavy cream
1/2 tsp natural cane or granulated sugar

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a small mixing bowl, add the egg white, sugar, vanilla and lemon zest, whisk until combined. Add in the melted butter and stir until mixed. Add the cake flour, baking powder, and salt to a medium sieve, place over the bowl, and tap over the bowl. Once all of the dry ingredients have been sifted into the bowl, stir until smooth. Stir in the milk. Pour the batter into a mini skillet (SEE NOTES BELOW) and bake for 10–12 minutes or until set and golden brown.
While the cake is cooling, slice the strawberries and toss them in sugar. Prepare the whipped cream by whipping the cream and sugar until soft or stiff peaks form.
To assemble, dust the cooled cake with powdered sugar, add the strawberries, and top with whipped cream.

Notes

Recipe Source: Adapted from How Sweet It Is – One-Bowl Vanilla Cupcakes

-You can use a 5" or 6" ramekin, skillet, or Pyrex bowl (as long as it's oven-safe).

STORE the cake and toppings separately. Keep the cast iron strawberry shortcake in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. Refrigerate strawberries for 1–2 days and whipped cream for 1 day.

To FREEZE wrap the cooled shortcake in plastic wrap, place it in a freezer-safe bag, and store for up to 2 months. Thaw at room temperature. REHEAT the shortcake in a warm oven (300°F / 150°C) for 5 minutes or microwave for 10-15 seconds to refresh it before assembling.

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