Mini Strawberry Shortcakes
These adorable mini strawberry shortcakes feature tender, buttery biscuits layered with juicy macerated strawberries and fluffy whipped cream. Perfect for a summer dessert or a special treat.
- Total time
- 35 min
- Servings
- 6
- Calories
- 420
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter
- 1.5 cups heavy cream
- 1 pound strawberries
- ¼ cup sugar
Instructions
- 1
Preheat oven to 425°F. In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt. Cut in 1/2 cup cold butter until mixture resembles coarse crumbs.
- 2
Stir in 3/4 cup of the heavy cream until just combined. Turn dough onto a floured surface and knead gently 2-3 times. Pat into a 1-inch thick round.
- 3
Cut out 6 biscuits with a 2-inch cutter. Place on a baking sheet and bake until golden brown, about 12-15 minutes. Let cool completely.
- 4
Meanwhile, hull and slice 1 pound strawberries. Toss with 2 tbsp sugar and let sit for 10 minutes to release juices.
- 5
In a chilled bowl, whip remaining 3/4 cup heavy cream with remaining 2 tbsp sugar until soft peaks form, about 2-3 minutes.
- 6
Split each biscuit in half. Spoon strawberries and their juices over the bottom half, top with a dollop of whipped cream, and place the top half over. Serve immediately.
Tools you’ll need
- baking sheet
- mixing bowl
- pastry cutter or fork
- 2-inch biscuit cutter
- whisk or electric mixer
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
