Introduction
Mini Strawberry Shortcakes are a delightful twist on a classic dessert, perfect for any occasion. With their tender biscuits and sweet, juicy strawberries, these mini treats are sure to bring smiles to your table!
Ingredients
- 1 pound strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- ½ cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
- Whipped cream for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8 mini shortcakes
Directions and Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, combine sliced strawberries and 2 tablespoons of sugar. Toss and let sit for about 30 minutes to create juices.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla extract until just combined.
- Turn the dough out onto a lightly floured surface and gently knead a few times until smooth.
- Roll or pat the dough to about ½ inch thickness, then cut out rounds using a biscuit cutter.
- Place the rounds on the prepared baking sheet and brush the tops with additional heavy cream.
- Bake for 12-15 minutes, or until golden brown. Cool on a wire rack.
- To assemble, slice each shortcake in half, layer with strawberries and whipped cream, then place the top back on. Serve immediately.
Notes or Tips
- For extra sweetness, feel free to adjust the sugar in the strawberry mixture.
- These shortcakes can be made in advance; simply assemble right before serving.
- Fresh mint leaves make a lovely garnish if desired.
Cooking Techniques
Creating these mini strawberry shortcakes involves a few simple techniques, including cutting butter into flour to achieve a flaky texture and gently kneading the dough to ensure tenderness. Baking at a high temperature helps the biscuits rise beautifully.
FAQ
- Can I use frozen strawberries? Yes! Just thaw and drain excess liquid before using.
- How do I store leftover shortcakes? Keep them in an airtight container in the refrigerator for up to two days.
- Can I make this recipe gluten-free? Yes, substitute all-purpose flour with a gluten-free blend.
Conclusion
With their fresh flavor and light texture, Mini Strawberry Shortcakes make for a delightful dessert to enjoy with family and friends. Treat yourself to this wonderful sweet addition to your dessert repertoire!