Mini Strawberry Shortcakes – Individual Summer Treats

Why You’ll Love These Mini Strawberry Shortcakes

• ✅ Perfectly portioned for parties and picnics

• ✅ Fresh summer flavors with real strawberries and homemade cream

• ✅ Make-ahead friendly – assemble just before serving

• ✅ No alcohol or pork – family-friendly and inclusive

• ✅ Festive & flexible – works for Labor Day, July 4th, or backyard BBQs

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Ingredients – Simple and Fresh

🍓 For the Strawberry Filling:

• 1½ pounds fresh strawberries, hulled and sliced

• 2–4 tablespoons granulated sugar (adjust based on sweetness of berries)

• 1 teaspoon lemon juice (optional – enhances flavor and prevents browning)

🧁 For the Shortcakes (Biscuits):

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 2 tablespoons granulated sugar

• ½ cup cold unsalted butter, cubed

• ¾ cup cold buttermilk (or milk + 1 tsp vinegar)

• Optional: 1 teaspoon vanilla extract

🍦 For the Whipped Cream:

• 1½ cups heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

💡 Dairy-Free Tip: Use coconut cream and plant-based milk for a dairy-free version.

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Step-by-Step Recipe for Mini Strawberry Shortcakes

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Step 1: Macerate the Strawberries

1. Combine sliced strawberries, sugar, and lemon juice in a mixing bowl.

2. Stir and let sit for 15–30 minutes to release juices and sweeten naturally.

3. Store in the fridge while prepping the rest.

🍓 Tip: You can prep the strawberries up to 1 day in advance.

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Step 2: Make the Shortcake Biscuits

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

3. Cut cold butter into the flour using a pastry cutter or your hands until crumbly.

4. Stir in buttermilk and vanilla gently until a dough forms. Do not overmix.

5. Turn dough onto a floured surface, pat into a ¾-inch thick rectangle.

6. Cut out rounds using a biscuit cutter or glass.

7. Place on baking sheet and bake for 12–15 minutes or until golden.

8. Let cool on a rack before slicing.

🧁 Make it easier: Use store-bought shortcakes or biscuits in a pinch!

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Step 3: Whip the Cream

1. In a cold bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.

2. Keep chilled until ready to assemble.

💡 Stabilize whipped cream with a bit of cornstarch or unflavored gelatin if you plan to transport or store it.

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Step 4: Assemble the Mini Strawberry Shortcakes

You can build these in small mason jars, ramekins, dessert glasses, or even cupcake liners.

Layering Guide:

1. Base layer: Crumbled biscuit or a biscuit round (sliced in half, if large)

2. Middle layer: Spoonful of macerated strawberries with syrup

3. Top layer: Generous dollop of whipped cream

4. Repeat if using a taller jar or glass

5. Garnish with a fresh berry or mint leaf

Serve immediately for best texture, or chill briefly before serving.

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Serving Ideas & Presentation Tips

For Backyard BBQs:

Assemble in clear disposable cups for easy serving and cleanup.

For Picnics:

Use mason jars with lids – stackable, travel-friendly, and adorable.

For Kids:

Serve in mini plastic cups with small spoons. Let kids decorate their own with sprinkles or fruit!

For a Party Display:

Arrange assembled shortcakes on a tray over crushed ice to keep them cool outdoors.

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Storage & Make-Ahead Tips

• Biscuits can be baked 1–2 days ahead. Store at room temp in an airtight container.

• Strawberries can be prepped and stored in the fridge for up to 2 days.

• Whipped cream is best fresh but can be made 1 day ahead if stabilized.

• Assemble just before serving to prevent soggy biscuits.

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Flavor Variations & Custom Ideas

• Add blueberries for a patriotic red-white-blue look

• Use pound cake or sponge cake instead of biscuits

• Top with lemon zest or a drizzle of honey for brightness

• Make it chocolate: Add cocoa to the biscuits or chocolate chips

• Dairy-free version: Use coconut whipped cream and dairy-free biscuits

• Gluten-free version: Substitute gluten-free all-purpose flour in the biscuits

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Frequently Asked Questions (FAQs)

Can I use store-bought biscuits?

Yes! Store-bought shortcakes or buttermilk biscuits work perfectly in a time crunch.

How long can mini strawberry shortcakes sit out?

About 1–2 hours, especially if outdoors. After that, the cream may soften or melt in warm weather.

Can I freeze the components?

You can freeze the biscuits (unfrosted) for up to 1 month. Avoid freezing whipped cream or fresh strawberries for this dish.

What fruits can I substitute for strawberries?

Try sliced peaches, mango, raspberries, or blueberries—just be sure to macerate for flavor and syrup.

Can I make these without cream?

You can substitute vanilla yogurt, dairy-free cream, or light coconut whip.

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Nutrition Snapshot (Per Serving – Approximate)

• Calories: 280

• Protein: 3g

• Carbohydrates: 30g

• Sugar: 15g

• Fat: 15g

• Sodium: 180mg

Nutritional values will vary depending on biscuit size and topping choices.

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Final Thoughts

These Mini Strawberry Shortcakes are the ultimate summer dessert: fresh, nostalgic, and just the right size. They’re easy to prepare, beautiful to present, and completely customizable—making them ideal for everything from Labor Day parties to Sunday brunches and outdoor celebrations.

With no alcohol, no bacon, and no fuss, this all-American treat brings sweetness to your table while celebrating the season’s best fruit.

Whether you make them from scratch or with shortcuts, they’ll be a hit with kids and adults alike. Just grab a spoon and enjoy the layered goodness!