Best 6 Mini Toasted Strawberry Shortcakes Recipes

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Indulge in a delightful culinary journey with our irresistible Mini Toasted Strawberry Shortcakes! These bite-sized treats are a perfect blend of sweet and tangy flavors, encased in a crispy, golden brown crust. Each shortcake is lovingly crafted with fresh strawberries, creamy whipped cream, and a hint of zesty lemon, creating a symphony of textures and flavors that will tantalize your taste buds. With their compact size, these mini shortcakes are perfect for parties, picnics, or as a delightful afternoon snack. Embark on this culinary adventure and discover the secrets behind these delectable morsels, with our step-by-step recipes and expert tips.

Here are our top 6 tried and tested recipes!

TINY STRAWBERRY TARTS



Tiny Strawberry Tarts image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 12 tarts

Number Of Ingredients 3

Nonstick cooking spray, for the mini muffin pan
8 ounces pie dough scraps
6 teaspoons strawberry jam

Steps:

  • Preheat the oven to 350 degrees F. Spray a mini muffin pan with nonstick spray.
  • Form the dough scraps into a ball and roll 1/4 inch thick. Cut into 12 small squares and push each square into one of the mini muffin cups. Fill each with 1/2 teaspoon jam. Bake until the crust is golden, about 12 minutes.

TINY STRAWBERRY SHORTCAKES



Tiny Strawberry Shortcakes image

The cream biscuits for these miniature desserts are super easy to make. We love how the strawberry jam gives the fresh fruit an extra pop.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield about 30 mini shortcakes

Number Of Ingredients 10

1 cup all-purpose flour, plus more for the work surface
2 tablespoons sugar, plus more for sprinkling
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 cup heavy cream, plus more for brushing
1 tablespoon lemon juice
1/2 teaspoon lemon zest
3 large strawberries, hulled and diced very small
2 teaspoons strawberry jam
Whipped cream and tiny mint leaves, for topping

Steps:

  • Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.
  • Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.
  • Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This is one such recipe, so simple that you can decide that you're having shortcake for dessert and make it so within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 45m

Yield 4 generous servings

Number Of Ingredients 9

2 pints ripe, well-rinsed strawberries
1/2 cup sugar, or more to taste
4 cups flour
3 tablespoons sugar
1/4 teaspoon salt
5 teaspoons baking powder
1 1/4 cups butter
3 cups whipping cream
1/4 teaspoon vanilla extract

Steps:

  • Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
  • Preheat oven to 450 degrees.
  • Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
  • Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
  • Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
  • Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
  • Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.

Provided by Denyse

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 10

3 pints fresh strawberries
½ cup white sugar
2 ¼ cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
¼ teaspoon salt
⅓ cup shortening
1 egg
⅔ cup milk
2 cups whipped heavy cream

Steps:

  • Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  • Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  • In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
  • Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  • Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 10

2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced

Steps:

  • In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

STRAWBERRY SHORTCAKE CUPS



Strawberry Shortcake Cups image

Back when store-bought shortcake was an unheard-of thing, my grandmother passed this mini strawberry shortcake recipe down to my mother. Mother later shared it with me, and I've since given it to my daughter. -Althea Heers, Jewell, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 quart fresh strawberries
4 tablespoons sugar, divided
1-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter, cubed
1 large egg, room temperature
1/2 cup whole milk
Whipped cream

Steps:

  • Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened. , Fill 8 greased muffin cups two-thirds full. Bake at 425° until golden, about 12 minutes. Remove from the pan to cool on a wire rack. , Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes.

Nutrition Facts : Calories 200 calories, Fat 7g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 372mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

  • Use ripe, flavorful strawberries. This will ensure that your shortcakes are bursting with flavor.
  • Toast the biscuit cups before assembling the shortcakes. This will give them a slightly crispy exterior and help them hold up to the juicy strawberries and whipped cream.
  • Make the whipped cream just before serving. Freshly whipped cream is light and fluffy, and it will complement the shortcakes perfectly.
  • Be generous with the strawberries and whipped cream. These are the stars of the show, so don't be afraid to pile them on.
  • Serve the shortcakes immediately. They are best enjoyed fresh out of the oven, while the biscuits are still warm and the strawberries are still juicy.

Conclusion:

These mini toasted strawberry shortcakes are the perfect summer dessert. They are easy to make, delicious, and sure to please everyone at your table. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!

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