single serve biscuit with strawberries and cream

last updated on October 29, 2026

If you are craving a dessert but don’t want to make a big batch of anything, this single serve biscuit with strawberries and cream is the perfect option. It feels really elevated but it’s not overly complicated and tastes delicious. It’s a thick, fluffy biscuit topped with homemade whipped cream and macerated strawberries! How dreamy!

I love making single-serve recipes. From my own experience, if you live on your own or just with a partner, it is easy to eat savory leftovers, but it’s so much harder to eat a large batch of sweets. With savory you can eat them for lunch or dinner, but it’s a lot harder to pound 3 cookies with every meal until they’re gone, haha. It can be done, I know, but sometimes you just want a small batch — enter this single serve biscuit. It makes one large biscuit that is 1-2 servings, complete with juicy macerated strawberries and whipped cream.

ingredients needed for single serve biscuit with strawberries and cream

can you use other fruits?

ABSOLUTELY. Use whatever fruit you want / whatever you have on hand! This would be delightful with peaches or blackberries or apricots, pretty much any summer fruit. Choose whatever you like best and go for it.

other recipes you will love

• strawberry coconut cake
• single serve s’more cookie
• single serve brown butter chocolate chip cookie
• mini biscuits

single serve biscuit with strawberries and cream

5 from 2 votes

[category] Dessert

[published] July 29, 2023

[PREP] 20 minutes mins

[COOK] 10 minutes mins

[TOTAL] 30 minutes mins

Print recipe Pin Recipe

Ingredients

biscuit

• 1/2 cup flour 65 grams
• 1 tsp sugar
• 1 tsp baking powder
• pinch of salt
• 2 tbsp butter cold
• 1/4 cup + 1 tbsp sour cream or greek yogurt
• heavy cream + turbinado sugar

toppings

• 1/2 cup strawberries
• 1 tsp sugar
• 1/2 cup heavy cream
• 1 tsp sugar

Instructions

1. Preheat the oven to 425 F. Wash and slice the strawberries into bite sized pieces. Transfer them to a bowl, sprinkle with 1 tsp sugar, and toss to combine. Set aside.
2. Add the flour, sugar, baking powder, and salt to a bowl and stir to combine.
3. Cube the cold butter and add it to the dry ingredients. Use your fingers to break each cube of butter into smaller, pea sized pieces. Add the sour cream and mix until a shaggy dough forms.
4. Turn the dough onto the table and shape into a 1 inch tall rectangle. Cut the dough in half then place one half on top of the other. Press the dough down and shape into a rectangle again. Repeat this process one more time.
5. Transfer the biscuit to a lined baking sheet, then brush the top with heavy cream. Add a generous sprinkle of turbinado sugar.
6. Transfer the biscuit to the oven to bake for 15-18 minutes, until golden brown.
7. While the biscuit bakes and cools, make the whipped cream. Add the heavy cream and sugar to a bowl. Using a whisk or a hand mixer, mix until soft peaks form, about 5 minutes (or around 2 minutes if using a hand mixer).
8. When the biscuit has cooled slightly, cut it in half, exposing the center. Top with whipped cream and the macerated strawberries you prepared at the beginning. Eat immediately and enjoy!