Bite-Sized Strawberry Shortcakes
Strawberry shortcake is an absolute classic, made bite-sized for easy enjoyment. So good!
Strawberry shortcake is an absolute classic, made bite-sized for easy enjoyment. So good!
- 4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 egg
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1 cup heavy cream
- 2 cups all purpose flour
- 1/2 cup unsalted butter (diced)
- milk (see below for amount)
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- pint of strawberries (hulled)
- Carbohydrate 8.71425410372193 g
- Cholesterol 7.337361118662 mg
- Fat 2.05594391093856 g
- Fiber 0.279581692568893 g
- Protein 1.6219374374493 g
- Saturated Fat 1.23265978337153 g
- Serving Size 1 1 Serving (31g)
- Sodium 793.496582818978 mg
- Sugar 8.43467241115303 g
- Trans Fat 0.134446351397071 g
- Calories 61 calories
Step-by-step
- Preheat oven to 450º.
- In a large bowl, whisk flour, baking powder, salt, and sugar to blend.
- Cut in butter with a pastry cutter or forks until butter is about the size of peas.
- Crack egg into a measuring cup and add milk to come to the 3/4 cup line.
- Whisk, then pour over flour mixture.
- Use a rubber spatula to mix gently until the flour is just moistened.
- The mixture should be very lumpy.
- Spoon a tablespoon or two of the batter into the cups of a mini muffin pan.
- Flatten the tops a bit with the back of a spoon or fingertips.
- Bake 10 minutes, until golden.
- Let cool slightly in pan then remove to a wire rack and cool completely.
- Meanwhile, beat the cream, sugar, and vanilla in a medium bowl until soft peaks form.
- Right before serving, top each mini shortcake with a dollop of whipped cream and strawberry.
Golden, tender biscuit rounds capped with fresh whipped cream and ripe fruit offer all the classic flavors of traditional shortcake in a miniature format. Mini muffin pans yield twenty-four uniform portions when filled with standard tablespoons of wet dough. Scaling this recipe requires precise adjustments to maintain the correct fat-to-flour ratio, particularly since eggs do not divide evenly in half.
- Halving the batch works best by beating one small egg in a separate bowl, whisking thoroughly, and measuring out approximately three tablespoons of the liquid to replace the single egg called for in the base ingredients.
- Doubling the yields requires mixing the dry components in batches to prevent overworking the gluten, which creates tough biscuits instead of crumbly ones.
- Keeping butter cold remains essential; freeze the diced unsalted butter for ten minutes prior to cutting it into the flour mixture if room temperatures exceed 70 degrees Fahrenheit.
- Standard mini muffin tins can be substituted with a miniature silicone mold, though metal pans conduct heat more efficiently and produce a crisper exterior crust at 450 degrees Fahrenheit.
- Baking times must be strictly monitored at ten minutes to prevent dry crumbs, removing the pans immediately when the edges turn deeply golden.
Store leftover baked shortcakes in an airtight container at room temperature for up to two days without the cream, or freeze unbaked portions on a sheet tray before transferring them to a zip-top bag for longer storage. Assemble individual servings strictly at the point of service to prevent the pastry from absorbing moisture from the fruit.
