Introduction
Mini strawberry shortcakes are the perfect sweet treat for any occasion. Bursting with the vibrant flavor of fresh strawberries and topped with fluffy whipped cream, these delightful cakes are sure to win hearts. Whether you’re hosting a summer gathering or simply indulging a sweet craving, this recipe will elevate your dessert game.
Ingredients
- 2 cups strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup 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
- In a bowl, combine sliced strawberries and granulated sugar. Toss to coat and let sit for about 30 minutes to release juices.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- Cut in the cold 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 onto a floured surface and knead gently until it comes together.
- Roll the dough out to about 1-inch thickness and cut out mini rounds using a biscuit cutter.
- Place the rounds on the prepared baking sheet and bake for 12-15 minutes or until golden.
- Remove from the oven and let cool slightly.
- To assemble, split each biscuit in half, top with strawberries and their juices, and a dollop of whipped cream before adding the top half.
Notes or Tips
- For a richer flavor, try adding a splash of almond extract to the whipped cream.
- Feel free to use other berries to mix things up, such as blueberries or raspberries.
- These shortcakes are best enjoyed the same day they are made.
Cooking Techniques
Creating the perfect mini strawberry shortcakes involves a balance of gentle mixing and precise baking. Be sure not to overwork the dough; this will ensure a light and fluffy texture for your shortcakes.
FAQ
- Can I make the shortcakes ahead of time? – Yes, you can prepare the shortcakes and store them in an airtight container for up to two days.
- What is the best way to store leftovers? – Keep any leftovers in the refrigerator, and enjoy them within a couple of days to maintain freshness.
- Can I freeze the shortcakes? – Yes, freeze the baked shortcakes in an airtight container for up to a month. Thaw at room temperature before serving.
Conclusion
These mini strawberry shortcakes are a delightful balance of sweetness and texture, perfect for sharing with loved ones or savoring solo. Whip up a batch today and enjoy the taste of summer in every bite!