Filed Under: Dessert, easy, Fresh, shortcakes, strawberry

Mini Strawberry Shortcakes

These bite-size Mini Strawberry Shortcakes are a fun, fresh dessert to make when strawberry season starts.

October 2nd, 2017

From Baking Class, by Deanna F. Cook

These bite-size Mini Strawberry Shortcakes are a fun, fresh dessert to make all year round! Can't find fresh Strawberries? Grab some from the Supermarket and you're good to go!
Makes 6
  • 2 pints fresh strawberries, sliced (about 5 cups)
  • 5 tablespoons sugar
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 tablespoons butter
  • 1/2 cup milk
  • Whipped cream, for topping
  • Mini chocolate chips (optional)
  1. Preheat the oven to 350°F (180°C).

  2. Place the sliced strawberries in a large bowl, and sprinkle with 2 tablespoons of the sugar. Stir well. Cover, and let the berries sit for at least 1 hour, or until some juice forms in the bottom of the bowl.

  3. Preheat the oven to 350°F (180°C). Mix the remaining 3 tablespoons sugar with the flour, salt, baking powder, and butter in a large bowl with a pastry cutter until the mixture looks sandy.

  4. Add the milk, and mix to form a soft dough.

  5. Turn the dough out onto a lightly floured surface, and roll to ¼-inch thickness.

  6. Cut out the shortcakes with a small, round cookie cutter or the top of a spice jar. Place the rounds on an ungreased cookie sheet, and bake for 8 to 10 minutes.

  7. When you’re ready to serve, slice the shortcakes in half, and place the bottoms on plates. Spoon a few strawberries over each shortcake, and add a dollop of whipped cream.

  8. Place the tops of the shortcakes on the whipped cream, followed by another layer of whipped cream and a few more strawberries. Enjoy as is, or garnish with mini chocolate chips!

Mini Strawberry Shortcakes
Carl Tremblay.

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