Description
Delicious mini strawberry shortcakes made with flaky biscuits, fresh strawberries, and whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup whole milk
- 1 tsp vanilla extract
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (for whipped cream)
- 1/2 tsp vanilla extract (for whipped cream)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in milk and vanilla until just combined. Do not overmix.
- Turn dough onto a floured surface, gently knead a few times, and pat to 1-inch thickness. Cut into 2- to 2.5-inch rounds.
- Place biscuits on baking sheet and bake 12–15 minutes, or until golden brown. Cool completely.
- Meanwhile, mix sliced strawberries with 1/4 cup sugar and let sit for 20–30 minutes to macerate.
- Whip cream with powdered sugar and vanilla until soft peaks form. Chill until ready to use.
- To assemble, slice each biscuit in half. Layer with strawberries and whipped cream, then top with biscuit lid and more cream and berries if desired.
Notes
- For flakier biscuits, keep the butter and milk very cold.
- Make components ahead: biscuits can be baked a day before, and strawberries can macerate in advance.
- Optional: brush biscuit tops with cream and sprinkle sugar before baking for a golden finish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 450
- Sugar: 30g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg