Mini Strawberry Shortcakes
Prep time: 
Cook time: 
Total time: 
Serves: 13 shortcakes
Fresh strawberries, sweet biscuits and warm cream make these Mini Strawberry Shortcakes the perfect summer bite!
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • 2 tablespoons cold butter, cut into small cubes
  • 1 cup + 2 tablespoons heavy cream, divided
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 6 large stawberries
  1. Preheat oven to 425 degrees. Line a large rimmed baking sheet with a silpat.
  2. Whisk flour, sugar, baking powder and salt together in a small bowl. Add in cold butter and use a fork or pastry cutter to cut the butter into the flour mixture. Once the mixture resembles coarse meal, it's done.
  3. Make a well in the center and add a ½ cup cream. Gently mix with a fork just until combined. Dump dough on onto a lightly floured surface. Gently knead until dough comes together, flatten into a disc. Use a floured rolling pin, to roll the dough out until it's about ½ inch thick.
  4. Use a 1-inch biscuit cutter to form biscuits. Place on baking sheet. Brush tops with 2 tablespoons of cream. Bake for 10-12 minutes or until biscuits are golden brown.
  5. While the biscuits cook, add remaining cream to a bowl. Use a whisk to whip the cream until soft peaks form. Add powdered sugar and vanilla, beat until combined. Store in fridge.
  6. Cut ends off of strawberries and then slice horizontally so you have 2 even, round slices.
  7. Once biscuits come out of the oven, place a strawberry on top, followed by a dollop of whipped cream. Use a cocktail pick to hold everything together. Serve warm.
Recipe by Cooking for Keeps at