Mini Strawberry Shortcake Cups

Written by on in Dessert

When having a party I always prefer serving finger foods or self contained foods, no extra dishes or utensils required. I think people in general would prefer small bites rather then a full servings. It lets people try a variety of foods rather then fill up on just one thing.

I always find that small bites are great because they are self serve, giving you time to enjoy your guests instead of serving them.

These Strawberry Shortcake Cups are great because you can make the biscuits a day or two before and just assemble a couple of hours before serving, supper easy!

First lets start with the biscuits. I like a traditional biscuit, soft on the inside with a crunchy exterior that is sprinkled with sugar.

Making biscuits is not hard as you may think, in fact its pretty easy and the outcome is well worth it.😋

Ingredients:

Shortcakes:

  • 1 1/2 Cups All Purpose Flour
  • 2 Tablespoons Plus 2 Teaspoons Granulated Sugar
  • 1 1/4 Teaspoons Baking Powder
  • 1/4Teaspoon Salt
  • 3Tablespoons Cold Unsalted Butter, Cut Into Small Pieces
  • 3/4 Cup Heavy Cream
  • 1 Egg Beaten With 1 Tablespoon Water To Thin It Out

Directions:

Bring oven rack to the middle position. Pre heat oven to 400º F. Line your baking sheet with parchment paper and set aside.

Sift together the flour, 2 Tablespoons of granulated sugar, baking powder and salt into a food processor bowl fitted with a steel blade.

Add butter and pulse three or four times until it resembles course meal. Slowly add heaven cream and continue to process until dough comes together. It should still have some crumbs. Do not over work otherwise shortcakes will become tough.

Place dough on a well floured surface. Using a lightly floured rolling pin, roll out the dough to 1/3 “ thickness. Take one side of dough and fold it to the center, take the other side of the dough and flood it over the other half to form three layers. Roll out the dough once again to 3/4”.

Using a cookie or biscuit cutter of your choice ( I chose a heart ) cut out as many biscuits as you can being careful to cut out the biscuits as close as possible to get the most out of the dough. Gather the scraps and roll the dough out once again. Cut out as many biscuits as you can, again using the most amount of the dough. Because the dough has been rolled out twice, I no longer keep the scraps because the excess handling of the dough will cause the biscuits to be tough.

Place the cut out biscuits on prepared baking sheet. Brush each biscuit with heated egg and sprinkle with granulated sugar.

Bake for 15 minutes or until slightly golden. Place on the side to cool.

These biscuits can be made a day or two ahead of time, just place in an air tight container and refrigerate to keep fresh or freeze for up to three months.

Now for the strawberries. There is nothing like fresh picked strawberries which we enjoy doing every late spring.

But its March so Store bought are going to have to do.

Strawberries:

  • 1 1/2 Cup Diced Strawberries
  • 1 Tablespoon Raspberry Preserves
  • 1 Teaspoon Granulated Sugar
  • 1 Teaspoon Fresh Squeezed Lemon Juice

Directions:

In a small bowl place diced strawberries, raspberry preserves, granulated sugar and lemon juice, stir until combined.

Remove 1/2 cup of strawberry mixture and set aside. Mash the remaining strawberry mixture with a fork or potato masher. Return the 1/2 cup of strawberry mixture to the mashed strawberry mixture and stir to combine. Set aside.

For the whipped cream you can use the normal spray can whipped cream, but there is nothing like fresh whipped cream, and not to mention, its supper easy.

Whipped Cream:

  • 1/2 Cup Cold Heavy Whipping Cream
  • 2 Teaspoons Granulated sugar
  • 1/2 Teaspoon Pure Vanilla Extract

Directions:

Place cold heavy whipping cream, granulated sugar and vanilla extract into the bowl of a stand mixer. Using the whisk attachment beat on high speed until stiff peaks form. Place in a pastry bag fitted with a star tip and set aside.

These cups can be assembled several hours before needed.

Directions:

Now I found my little dessert cups on Amazon, but if you would prefer you can use a small shot glass.

Cut each of your cooled biscuits in half horizontally. Squeeze a small amount of whipped cream into each cup. Place the bottom portion of your biscuit on top of your whipped cream. Top each biscuit with a tablespoon of your strawberry mixture. Top with more whipped cream then cover with top half of the biscuit. Decorate with a peppermint leaf if desired.

That’s it. Easy peezy and absolutely delicious.😋