Are you craving a sweet treat that's both delicious and surprisingly simple to make? Then look no further! These mini strawberry shortcakes are the perfect answer. Imagine biting into a fluffy biscuit, bursting with the sweetness of fresh strawberries and a dollop of creamy whipped cream. Sounds dreamy, right? This recipe makes individual portions, perfect for a party, a special occasion, or simply a delightful end to your day. It's a quick dinner idea that is perfect as a light dessert, and it's a healthy meal alternative if you're looking for something a bit sweeter. Get ready to impress yourself and your loved ones with these easy recipes for homemade cooking!
Ingredients:
For the Biscuits:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¾ cup heavy cream
For the Strawberries:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Making the Biscuits:
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the heavy cream, mixing until just combined. Don't overmix!
- Turn the dough out onto a lightly floured surface and gently pat it to about ½ inch thickness.
- Use a 2-inch biscuit cutter or a knife to cut out biscuits.
- Place the biscuits onto the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- Let the biscuits cool slightly before serving.
Preparing the Strawberries:
- In a medium bowl, gently toss the sliced strawberries with the sugar and lemon juice.
- Let the mixture sit for at least 15 minutes to allow the strawberries to release their juices and become slightly macerated.
Whipping the Cream:
- In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overbeat!
Assembling the Mini Strawberry Shortcakes:
- Once the biscuits have cooled slightly, split them in half horizontally.
- Place the bottom half of each biscuit on a plate.
- Top with a generous spoonful of the macerated strawberries.
- Dollop a spoonful of whipped cream on top of the strawberries.
- Cover with the top half of the biscuit.
Tips for the Best Mini Strawberry Shortcakes:
- Use very cold butter and heavy cream for the flakiest biscuits.
- Don't overmix the biscuit dough; overmixing will result in tough biscuits.
- If you don't have a biscuit cutter, you can use a knife or a glass to cut out the biscuits.
- For extra flavor, add a teaspoon of vanilla extract to the biscuit dough.
- Feel free to adjust the amount of sugar in the strawberries to your liking.
Variations:
- Berrylicious: Substitute the strawberries with other berries like raspberries, blueberries, or blackberries.
- Lemon Zest: Add a teaspoon of lemon zest to the biscuit dough or the whipped cream for an extra burst of citrus flavor.
- Chocolate Delight: Drizzle melted chocolate over the assembled shortcakes for a decadent twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Fat: 15-20g
- Carbohydrates: 40-45g
- Protein: 4-5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
These mini strawberry shortcakes are a delightful dessert that's perfect for any occasion. Enjoy the delicious homemade cooking experience and the sweet taste of success! They're quick to make, incredibly tasty, and sure to become a new favorite among your best recipes.