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Individual Strawberry Shortcakes: A Southern Classic by Paula Deen

The scent of baking biscuits always takes me back to my grandmother’s kitchen. The warmth radiating from the oven, the gentle clatter of her mixing bowls, and the promise of something delicious always filled me with a sense of comfort. While she made countless biscuits over the years, it was the occasional strawberry shortcake that truly stood out. That sweet, tangy berry filling nestled between the buttery layers of a tender biscuit was pure heaven. It’s a taste of nostalgia I crave, and I’m thrilled to share a version inspired by Paula Deen’s classic take on this beloved dessert.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 35 minutes
Servings: 8
Yield: 8 shortcakes
Dietary Type: Not specified, but contains gluten and dairy

Ingredients

1 quart strawberries, hulled and quartered
¼ cup sugar
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons sugar
8 tablespoons (1 stick) butter, cold and cubed
⅔ cup half-and-half, plus
¼ cup half-and-half
8 teaspoons sugar

Equipment Needed

Medium mixing bowl
Food processor
Large mixing bowl
Rubber spatula or fork
Lightly floured surface
3-inch round biscuit cutter
Parchment paper
Baking sheet

Instructions

In a medium mixing bowl, gently toss the quartered strawberries with ¼ cup of sugar. Set this aside, allowing the strawberries to macerate and release their flavorful juices. This step is crucial for creating that delightful, syrupy base for the shortcakes.
In the bowl of a food processor, combine the all-purpose flour, baking powder, salt, and 3 tablespoons of sugar. Pulse the mixture until it is thoroughly combined.
Add the cold, cubed butter to the food processor. Pulse until the mixture resembles a coarse meal, with the butter evenly distributed throughout the flour. The cold butter is essential for creating flaky layers in the biscuits.
Transfer the flour and butter mixture from the food processor to a large mixing bowl. Create a well in the center of the dry ingredients.
Pour ⅔ cup of half-and-half into the well. Using a rubber spatula or fork, gently mix the wet and dry ingredients together. Be careful not to overmix the dough, as this will result in tough biscuits. Combine until just moistened.
Turn the dough out onto a lightly floured surface. Gently fold the dough over itself a couple of times until it just holds together. This helps develop the gluten slightly, creating a more cohesive dough.
Pat the dough out to a ¾-inch thickness. Use a 3-inch round biscuit cutter to cut out 8 biscuits.
Transfer the biscuits to a baking sheet lined with parchment paper. The parchment paper prevents the biscuits from sticking and makes for easy cleanup.
Brush the tops of each biscuit with the remaining ¼ cup of half-and-half. This helps the biscuits brown beautifully in the oven.
Sprinkle each biscuit with 1 teaspoon of sugar. This adds a delightful sweetness and a slight crunch to the tops of the shortcakes.
Bake in a preheated 400°F (200°C) oven for 12 to 15 minutes, or until the biscuits have risen and are a light golden brown. Keep a close eye on them during the last few minutes of baking to prevent burning.
Remove the biscuits from the oven and let them cool slightly on the baking sheet.
Once the biscuits are cool enough to handle, split each biscuit in half. Spoon some of the macerated strawberries and their juices onto the bottom half of each biscuit. Top with a generous dollop of whipped cream.
Place the top half of the biscuit over the strawberries and whipped cream. Garnish with additional strawberries, if desired.

Expert Tips & Tricks

For the flakiest biscuits, ensure the butter is very cold before using. You can even freeze the butter for 15 minutes before cubing it.
If you don’t have a food processor, you can cut the butter into the flour mixture using a pastry blender or your fingertips. Work quickly to keep the butter cold.
Don’t overmix the dough! Overmixing develops the gluten, resulting in tough biscuits.
If the dough seems too dry, add a little more half-and-half, one tablespoon at a time, until it comes together.
Feel free to experiment with different extracts in the whipped cream, such as vanilla, almond, or lemon.
To make these shortcakes ahead of time, bake the biscuits and store them in an airtight container at room temperature. Prepare the strawberries and store them in the refrigerator. Assemble the shortcakes just before serving.

Serving & Storage Suggestions

Serve these individual strawberry shortcakes immediately after assembling them for the best flavor and texture. The biscuits are best when fresh, and the whipped cream will start to soften over time.

Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days. The macerated strawberries should be stored in the refrigerator for up to 3 days. If you have leftover assembled shortcakes, store them in the refrigerator, but be aware that the biscuits may become slightly soggy.

Reheating the biscuits is not recommended, as they can become dry. However, you can toast them lightly for a crispier texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	335.6 kcal	N/A
Calories from Fat	137 g	41%
Total Fat	15.2 g	23%
Saturated Fat	9.3 g	46%
Cholesterol	40.8 mg	13%
Sodium	395.8 mg	16%
Total Carbohydrate	46.5 g	15%
Dietary Fiber	2.4 g	9%
Sugars	19 g	76%
Protein	4.7 g	9%

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend to make gluten-free shortcakes. Be sure to choose a blend that contains xanthan gum or another binding agent.
Dairy-Free: Substitute the butter with a vegan butter alternative and the half-and-half with a plant-based milk, such as almond or soy milk. Use a dairy-free whipped topping or coconut whipped cream.
Berry Variations: Feel free to use other berries, such as blueberries, raspberries, or blackberries, in place of the strawberries. You can also create a mixed berry shortcake.
Lemon Zest: Add a teaspoon of lemon zest to the biscuit dough for a bright, citrusy flavor.
Herbs: Incorporate fresh herbs, such as rosemary or thyme, into the biscuit dough for a savory twist.
Brown Sugar: Substitute some of the granulated sugar with brown sugar for a richer, molasses-like flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen strawberries for this recipe?
A: Yes, you can use frozen strawberries, but be sure to thaw them completely and drain off any excess liquid before macerating them with the sugar.

Q: How do I prevent my biscuits from being tough?
A: Avoid overmixing the dough and use cold butter. Gently combine the wet and dry ingredients until just moistened.

Q: Can I make the whipped cream ahead of time?
A: Yes, you can make the whipped cream up to a few hours in advance. Store it in the refrigerator until ready to use.

Q: What if I don’t have half-and-half?
A: You can substitute the half-and-half with a mixture of equal parts milk and heavy cream.

Q: How can I make these shortcakes vegan?
A: Use a vegan butter alternative and plant-based milk in the biscuit dough. Use a dairy-free whipped topping or coconut whipped cream.

Final Thoughts

These Individual Strawberry Shortcakes are a true celebration of simple, fresh ingredients. Paula Deen’s recipe provides a wonderful foundation for a classic dessert that’s sure to bring a smile to anyone’s face. The combination of tender, buttery biscuits, sweet macerated strawberries, and fluffy whipped cream is simply irresistible. I encourage you to give this recipe a try and create your own cherished memories around this delicious treat. Perhaps pair it with a glass of sweet tea on a warm afternoon – pure Southern bliss!

Individual Strawberry Shortcakes by Paula Deen Recipe