The Best Individual Lemon Strawberry Shortcake: Your Perfect Personal Summer Dessert
Indulge in the ultimate summer treat with our Individual Lemon Strawberry Shortcake. This recipe masterfully combines a tender, buttery lemon shortcake with a vibrant medley of juicy, fresh strawberries. Crowned with a dollop of our irresistible lemon whipped cream, it’s a wonderfully easy and perfectly portioned dessert, ideal for a cozy indulgence for one or a romantic treat for two.
There’s truly nothing quite like the quintessential taste of summer embodied in fresh, ripe strawberries, paired with a cloud of lightly sweetened whipped cream, and a perfectly tender lemon-infused shortcake baked from scratch. This individual strawberry shortcake recipe elevates the classic by introducing a delightful lemon zest throughout, creating a harmonious balance of sweet and tart that truly sings.
Our special technique of gently smashing just half of the strawberries is a game-changer. It not only speeds up the maceration process but also creates a fascinating interplay of textures – you get both luscious, syrupy juice and the satisfying bite of fresh, whole berries in every spoonful. The intentional portion size for one or two makes this dessert incredibly manageable, preventing waste and making it a simple yet elegant choice for any occasion.
We wanted to ensure a significant burst of citrus, so fresh lemon zest is incorporated directly into the shortcakes, infusing them with a bright, aromatic essence. A hint of lemon juice brightens the strawberries, while our signature lemon whipped cream provides a creamy, zesty finish. For those craving an even richer lemon experience, consider using our whipped cream with lemon curd. This shortcake is also incredibly versatile; it pairs beautifully with a spoonful of my easy strawberry jam, which is a fantastic ingredient I also feature in this delightful strawberry pound cake recipe. Or, for a true flavor fiesta, drizzle on some easy lemon curd – prepare for an explosion of strawberry lemon bliss!
Table of Contents
- Why You Will Love This Individual Shortcake Recipe
- Essential Ingredients for Lemon Strawberry Shortcake
- Delicious Variations and Swaps
- Chef’s Professional Tips for Perfect Shortcakes
- Step-by-Step: How to Make Individual Strawberry Shortcake
- Chef Lindsey’s Recipe Tip
- Recipe FAQs: Individual Strawberry Shortcake
- Recommended Berry Dessert Recipes
- Individual Strawberry Shortcake Recipe Card
- Before You Go
Why You Will Love This Individual Shortcake Recipe
- Fresh, Fast, and Incredibly Delicious! This individual strawberry shortcake recipe is designed for ease and efficiency. With only five minutes of active hands-on time before hitting the oven, it’s a perfect dessert for busy weeknights or impromptu cravings. You can even prepare your juicy strawberry topping while the delightful shortcakes are baking, streamlining your dessert-making process.
- The Best Way to Highlight the Season’s Favorite Fruit! When strawberries are at their peak, bursting with sweetness and flavor, this recipe allows them to truly shine. The simple preparation ensures that the natural deliciousness of fresh strawberries remains the star, complemented beautifully by the tender shortcake and bright lemon cream. It’s a celebration of summer in every bite!
- Easy and Perfectly Balanced with a Zesty Lemon Twist. This shortcake strikes an exquisite balance between sweet, tart, and rich. The soft, tender crumb of the shortcake, the vibrant burst of strawberries, and the light, airy lemon whipped cream come together in a symphony of flavors. The lemon ties all these elements together, making this strawberry shortcake an ideal special-occasion dessert to share with a loved one, or simply to treat yourself to a moment of blissful indulgence.
Essential Ingredients for Lemon Strawberry Shortcake
Crafting the perfect individual strawberry shortcake begins with high-quality ingredients. Each component plays a crucial role in achieving the desired texture, flavor, and overall excellence of this delightful dessert. Here’s a closer look at what you’ll need and why:
- All-purpose flour: This is our preferred choice for the shortcakes. All-purpose flour strikes the ideal balance, providing just enough gluten to create a tender, flaky shortcake without it becoming tough or overly dense. Think of the delightful texture of my buttery buttermilk biscuits, but perfectly adapted for a sweet dessert.
- Baking powder: This leavening agent is essential for giving our shortcakes their beautiful lift and airy texture, ensuring they are light and fluffy, not flat.
- Kosher salt: Crucial for balancing the sweetness and enhancing the overall flavor profile of the shortcakes. Kosher salt is less concentrated than table salt, contributing to both taste and the delicate structure of the dough.
- Granulated sugar: Provides sweetness to both the shortcakes and the macerated strawberries, ensuring a delightful flavor contrast with the lemon.
- Unsalted butter: The star of a tender shortcake! Using cold, unsalted butter is vital. As it’s cut into the flour, it creates pockets that, when baked, release steam and create those coveted flaky layers. It also “shortens” the gluten strands, preventing them from forming a strong network and thus ensuring a wonderfully tender crumb, akin to a perfectly made pie crust.
- Lemon juice and lemon zest: These are the twin powerhouses of lemon flavor in this recipe. The zest provides an intense aromatic burst in the shortcakes and whipped cream, while the juice brightens the strawberries, balancing their sweetness.
- Whole milk: We opt for whole milk in our shortcake dough for its higher fat content and rich flavor. This extra fat contributes significantly to keeping the shortcakes moist and incredibly tender, enhancing their overall texture and richness.
- Heavy cream: Used in two ways here. First, a small amount of heavy cream brushed on top of the shortcakes before baking helps them achieve a beautiful golden crust. More importantly, full-fat heavy whipping cream (not light whipping cream) is absolutely essential for creating the rich, stable, and smooth lemon whipped cream that crowns this dessert. Light cream will not whip correctly and can become grainy easily.
- Strawberries: The heart of this shortcake! Fresh, ripe strawberries are always best for their vibrant flavor and texture. However, frozen berries can be used in a pinch or when fresh ones are out of season – just be sure to thaw and drain them well. Remember to taste your strawberries when mixing them with sugar; their natural sweetness can vary, so adjust the added sugar accordingly for a perfectly balanced topping.
- Powdered sugar: The ideal sweetener for our whipped cream, dissolving effortlessly to create a silky-smooth texture and preventing any grittiness.
Refer to the detailed recipe card below for precise measurements and quantities for each ingredient.
Delicious Variations and Swaps for Your Shortcake
While the classic lemon strawberry shortcake is divine, this recipe is wonderfully adaptable! Don’t hesitate to get creative and customize it to your taste or what’s in season. Here are some inspiring variations:
- Experiment with different citrus flavors. If you’re a citrus enthusiast, consider swapping the lemon for other exciting options. Try the floral notes of key lime, the deep, rich flavor of blood orange, the sweet tang of Cara Cara oranges, or the uniquely mild and sweet aroma of Meyer lemons if you can find them in season. Each will impart a distinct and delightful character to your shortcakes and whipped cream.
- Substitute with other luscious berries. This shortcake base is incredibly versatile and pairs beautifully with a variety of berries. Blackberries, raspberries, and blueberries all make phenomenal shortcake toppings! When making these substitutions, be mindful of the natural sweetness and tartness of the alternative fruit. You may need to slightly adjust the amount of sugar added to the berry mixture to achieve a perfect balance. For instance, blueberry shortcake is a fantastic option I’m eager to try soon. I’d love to hear in the comments below which fruits you discover and enjoy most with this recipe!
- Get creative with flavored whipped cream! The whipped cream is a perfect canvas for additional flavors. You can enrich it by folding in mascarpone cheese for extra body and tang, or sweeten it with a touch of maple syrup or honey for a different nuance. For an intense strawberry flavor, try incorporating finely crushed dehydrated strawberries. A simple splash of vanilla extract can also enhance its classic appeal.
Chef’s Professional Tips for Perfect Shortcakes
Achieving the perfect tender, flaky shortcake requires a few key techniques. These professional tips will ensure your individual strawberry shortcakes turn out exceptionally delicious every time:
- Always use cold cream and cold butter. This is perhaps the most crucial tip for tender shortcakes. Cold butter, when cut into the flour, creates tiny pockets that melt and release steam during baking, forming flaky layers. Cold cream helps keep the butter solid for longer and prevents the gluten from developing too rapidly. This delicate handling of fats and liquids is similar to the principles behind my successful all-butter pie crust recipe, ensuring a wonderfully tender crumb.
- Handle shortcake dough gently and quickly. Shortcake dough is delicate and benefits from minimal manipulation. You want to combine the ingredients just until they come together, forming a cohesive mass. Overmixing or handling the dough too slowly will develop the gluten, resulting in a tough, chewy shortcake rather than the light, tender texture we’re aiming for. Work efficiently to maintain that perfect crumb.
- Taste your strawberries for ripeness and adjust sweetness. The natural sweetness of strawberries can vary greatly depending on the season and variety. Before adding all the sugar, taste a few of your prepared berries. If they are exceptionally sweet, you might want to reduce the granulated sugar slightly or add an extra squeeze of lemon juice to balance their sweetness with a bright, tart contrast. This simple step ensures your strawberry topping is perfectly seasoned every time.
Step-by-Step: How to Make Individual Strawberry Shortcake
Creating these delightful individual lemon strawberry shortcakes is a straightforward and rewarding process. Follow these detailed steps to bring this perfect summer dessert to life. Further precise details and measurements can be found in the comprehensive recipe card below!
Make the Lemon Shortcakes:
Step 1: Begin by preheating your oven to a precise 400°F (200°C). Line a sturdy baking sheet with parchment paper to prevent sticking and ensure easy cleanup. This sets the stage for perfectly baked shortcakes.
Step 2: In a spacious mixing bowl, vigorously whisk together the all-purpose flour, baking powder, kosher salt, and granulated sugar. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed throughout the dough.
Chef’s Note: For an even lighter, more ethereal shortcake texture, you can sift the flour, baking powder, and salt together first. This extra step helps to aerate the flour and remove any lumps.
Step 3: Add the very cold unsalted butter, cut into small pieces, to the flour mixture. Using a pastry knife, or even just your fingertips, “cut” or rub the butter into the flour. Continue this process until the mixture resembles coarse crumbs, with some pieces of butter about the size of small peas. When you squeeze a handful, it should hold its shape. This is crucial for developing those desirable flaky layers.
Step 4: Once the butter is incorporated, gently mix in the fresh lemon zest until it is evenly distributed throughout the crumbly mixture. The zest adds a wonderful aromatic brightness to the shortcakes themselves.
Step 5: Gradually pour the whole milk into the mixture, tossing it with a fork as you add. Continue adding milk sparingly until the mixture just barely comes together to form a cohesive ball of dough. The key is to avoid overworking the dough. It should feel light, slightly tacky but not sticky, and definitely not crumbly. Don’t worry if you add a tiny bit too much milk; the dough is forgiving, but aim for just enough to bind it.
Step 6: Divide the freshly made dough into four equal portions. Alternatively, you can gently pat the entire dough into one larger circular shape. Wrap the dough tightly in plastic wrap and place it in the refrigerator to chill for at least one hour. Chilling is essential for firming up the butter, which will contribute to a flakier texture and prevent the shortcakes from spreading too much during baking.
Step 7: Once chilled, remove each portion of dough and gently press it into a circular disc, approximately 3/4 inch (about 2 cm) thick. Place them on your prepared baking sheet. For an extra golden crust and a touch of sweetness, brush the tops of the shortcakes with a tablespoon of heavy cream and then sprinkle them generously with turbinado sugar.
Pro Tip: While a biscuit cutter can create perfectly uniform circles, it’s absolutely fine if your shortcake rounds aren’t perfectly symmetrical. The rustic charm of homemade shortcakes is part of their appeal!
Step 8: Bake the shortcakes in your preheated oven for approximately 15 minutes. They are ready when their bottoms are beautifully golden brown and their tops are just beginning to take on a light golden hue. While your delicious shortcakes are in the oven, use this time efficiently to prepare your luscious strawberry topping and the airy lemon whipped cream.
Make the Strawberry Lemon Filling:
Step 9: Thoroughly wash and dry your fresh strawberries. Then, hull them (remove the green leafy tops and the small white core) – a pointy end of a vegetable peeler works wonders for this, minimizing waste. Quarter all of the berries. Next, in a bowl, gently smash about half of the quartered berries using a fork or any convenient mashing tool. The goal isn’t a perfect puree, but rather to break them down and encourage their juices to release, creating a syrupy base with varying textures.
Step 10: Add the remaining un-mashed, quartered berries to the bowl with the smashed berries. Sprinkle them with granulated sugar and a squeeze of fresh lemon juice. Stir everything gently to combine, ensuring all the berries are coated. Allow them to macerate, letting the flavors meld and the juices flow.
Flavor Check: Always taste your strawberries with the sugar and lemon at this stage. Depending on the sweetness of your berries, you may want to add a little more sugar or a touch more lemon juice to achieve your preferred balance of sweet and tart.
Make the Lemon Whipped Cream:
Step 11: For the best results, chill your whisk and mixing bowl (especially if you’re using a hand whisk) in the refrigerator for at least 15-20 minutes before you start. This helps the cream whip up faster and hold its peaks better. Of course, to save your arms, a stand mixer with a whisk attachment works beautifully and is highly recommended.
Quick Fix: If you find yourself ready to whip and realize you forgot to chill your equipment, don’t fret too much! As long as your bowl isn’t warm from a recent wash, the cream will still whip up just fine, it might just take a little longer.
Step 12: Pour the cold heavy whipping cream into your chilled bowl. Using a fine-mesh sieve, sift the powdered sugar directly over the cream. Sifting prevents lumps and ensures a smooth, silky texture.
Step 13: Add the fresh lemon zest to the cream and powdered sugar mixture. Give it a gentle stir. At this point, you can take a tiny taste to gauge the lemon intensity and decide if you’d like to add a bit more zest for an extra citrusy kick.
Step 14: Begin whisking briskly. If using a stand mixer or hand mixer, start on medium-low speed. This slower approach is key to incorporating air evenly, resulting in a dense, rich, and incredibly smooth whipped cream that feels akin to having whipped it by hand, rather than an overly frothy texture.
Step 15: Continue to whisk vigorously, gradually increasing speed if using an electric mixer. Watch for the cream to thicken and form soft peaks – this usually takes about 5 minutes. If you desire stiffer peaks, perhaps for piping the whipped cream for a more decorative presentation, continue whisking for another minute or two, being careful not to over-whip, which can turn it grainy.
Assemble the Individual Shortcakes:
Step 16: Once your berries have macerated, gently strain the excess juice from them into a separate small bowl. Reserve this flavorful strawberry lemon juice; it’s perfect for drizzling over the assembled shortcakes, adding an extra layer of moisture and taste.
Serving Shortcut: If you’re planning to serve your shortcakes immediately and aren’t overly concerned with a perfectly tidy presentation, you can absolutely skip the straining step. The extra juice mingling with the cream and shortcake is also delightful!
Step 17: Now for the grand finale – assembly! As you can observe in my accompanying pictures, I prefer a layered approach for a truly impressive presentation. Start by placing one shortcake on the bottom of your serving dish. Generously spoon a portion of the macerated strawberries over it, followed by a dollop of the luscious lemon whipped cream. Then, repeat this process by adding another shortcake on top, followed by more strawberries and whipped cream. For this recipe, I actually cut each shortcake in half, effectively creating four smaller, charming portions. To complete this irresistible dessert, artfully drizzle the reserved strawberry lemon juice over the top. Serve immediately and enjoy!
Chef Lindsey’s Recipe Tip for Maximum Lemon Flavor
To truly intensify the lemon flavor in your shortcakes, try this technique: zest the lemon directly into the granulated sugar you’ll be using for the shortcake dough. Then, using your fingertips, rub the zest into the sugar until it becomes fragrant and slightly moist. This process, known as “zest-infused sugar,” releases the essential oils from the lemon zest, distributing its vibrant flavor more deeply and evenly throughout the sugar and subsequently, the entire shortcake dough. It’s a small step that makes a big difference!
Recipe FAQs: Individual Strawberry Shortcake
For optimal freshness and texture, it’s best to assemble strawberry shortcakes just before serving. However, you can prepare the components ahead of time. Store baked shortcakes in an airtight container or a zip-top plastic bag at room temperature for up to 2 days, or refrigerated for up to 4 days. They can also be frozen (see below). Homemade lemon whipped cream can be made up to three days in advance and stored in an airtight container in the refrigerator. The macerated strawberries will last well in the refrigerator for 2-3 days.
For the most flavorful and juicy strawberry filling, allow the berries to sit with the sugar and lemon juice for at least 30 minutes before serving. This short period allows the sugar to draw out the natural juices from the strawberries, creating a delicious syrup. You can macerate them for up to 12 hours in the refrigerator for an even deeper flavor and more syrupy consistency. The longer they sit, the more the strawberries will break down and release their sweet, tangy juices.
Absolutely! You can freeze both baked and unbaked shortcakes. To freeze unbaked dough, wrap the individual portions tightly in plastic wrap, then place them in a freezer-safe bag for up to 1 month. Thaw in the refrigerator before baking. To freeze baked shortcakes, allow them to cool completely, then wrap them individually in plastic wrap and then in foil or a freezer-safe bag. They can be frozen for up to 2 months. Thaw at room temperature or gently warm in a low oven for a few minutes before assembling.
Yes, you can use frozen strawberries if fresh ones are not available. Thaw them completely in a colander over a bowl to drain any excess liquid. Pat them dry with paper towels if they seem overly wet. While fresh berries often provide the best texture, frozen berries will still yield a delicious and flavorful topping, especially when macerated with sugar and lemon juice.
Recommended Berry Dessert Recipes You’ll Love
If you’re a fan of fresh berry desserts, you’ll adore these other chef-tested recipes perfect for any occasion:
Cupcake Recipes
Strawberry Cupcakes
Crisps & Crumble Recipes
Strawberry Rhubarb Crumble
Summer Dessert Recipes
Berry Trifle
Crisps & Crumble Recipes
Berry Crumble Recipe
If you tried this delightful Individual Lemon Strawberry Shortcake recipe and absolutely loved it, please take a moment to leave a 🌟 star rating and share your experience in the comments below. I truly cherish hearing from you; your feedback and comments always make my day!
Individual Lemon Strawberry Shortcake
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Ingredients
For the Lemon Shortcake:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 tablespoon sugar
- 5 tablespoons unsalted butter cut into small pieces and kept very cold
- Zest from 1 lemon {ensure you only remove the bright yellow part, avoiding the bitter white pith!}
- ¼ cup whole milk
- 1 tablespoon heavy cream for brushing shortcakes (optional, for golden tops)
- turbinado sugar for sprinkling on top (optional, for a lovely crunch and sparkle)
For the Strawberries:
- 2 cups fresh strawberries cored and quartered, ideally ripe and sweet
- 1 tablespoon granulated sugar or more to taste – always taste your strawberries first to adjust sweetness!
- ½ tablespoon fresh lemon juice
For the Lemon Whipped Cream:
- 1 cup cold heavy whipping cream
- ¼ cup powdered sugar
- 2 teaspoons fresh lemon zest freshly zested – be careful to only get the bright yellow rind, avoiding the bitter white pith!
Instructions
Make the Shortcakes:
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, baking powder, kosher salt, and sugar until well combined.
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Cut the very cold butter into the flour mixture using a pastry knife or by rubbing it with your hands. Continue until the mixture resembles coarse crumbs, and when squeezed, it holds its shape.
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Mix in the lemon zest until it is evenly distributed throughout the crumbly mixture.
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Slowly add the milk to the mixture, tossing gently with a fork. Add just enough milk until the dough comes together in a cohesive, light, and slightly tacky (but not sticky) ball. Avoid overmixing.
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Divide the dough into four equal portions, or pat it into one larger circle. Wrap in plastic wrap and chill in the refrigerator for at least one hour to firm up.
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Press each piece of chilled dough into a circle approximately 3/4 inch (2 cm) thick. Place them on your prepared baking sheet. For a beautiful finish, brush the tops with heavy cream and sprinkle with turbinado sugar (optional).
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Bake the shortcakes for approximately 15 minutes, or until the bottoms are golden and the tops are just beginning to lightly brown. While they bake, prepare your strawberry topping and whipped cream.
Make the Strawberry Lemon Filling:
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Wash, dry, and hull the strawberries. Quarter all the berries. In a bowl, gently smash half of the quartered berries with a fork to release their juices.
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Add the remaining un-mashed berries to the bowl. Sprinkle with granulated sugar and fresh lemon juice, then stir gently to combine. Let them macerate while the shortcakes are baking and cooling.
Make the Lemon Whipped Cream:
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Chill your mixing bowl and whisk (or stand mixer whisk attachment) for at least 15-20 minutes in the refrigerator.
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Pour the cold heavy whipping cream into the chilled bowl. Sift the powdered sugar directly over the cream.
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Add the lemon zest. Taste to see if you desire more zest for an intensified lemon flavor.
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Whisk briskly on medium-low speed (if using an electric mixer) to combine ingredients, then gradually increase speed. This lower speed approach helps create a dense, rich whipped cream.
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Continue whisking vigorously until soft peaks form, typically about 5 minutes. Whisk longer if you prefer stiffer peaks or plan to pipe the whipped cream.
Assemble the Shortcakes:
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Strain the excess juice from the macerated berries into a small bowl and reserve it for drizzling. (This step is optional if you don’t mind extra juiciness.)
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To assemble, place one shortcake (or a halved shortcake) on the bottom. Top generously with strawberries and a dollop of lemon whipped cream. Repeat with another shortcake layer if desired. Drizzle with the reserved strawberry lemon juice. Serve immediately and enjoy!
Notes
Flavor Variations: Feel free to experiment with other citrus zests like key lime or Meyer lemon. Other berries such as raspberries, blueberries, or blackberries also make fantastic shortcake toppings. Remember to adjust sugar to taste based on the fruit’s natural sweetness.
Storage Suggestions: Store baked shortcakes in an airtight container or zip-top bag at room temperature for up to 2 days, or refrigerated for up to 4 days. Unassembled whipped cream and macerated strawberries can be stored separately in airtight containers in the refrigerator for 2-3 days. For best results, assemble just before serving.
Nutrition
Before You Go
I sincerely hope you enjoyed creating and savoring this professional chef-tested recipe for Individual Lemon Strawberry Shortcake. It’s truly a delight that captures the essence of fresh, homemade dessert. Don’t stop here! Explore our other delicious, chef-developed best dessert recipes to find your next favorite sweet treat. Happy baking!
