It’s my BIRTHDAY and it’s a big one! I’m so excited to be celebrating this year with my friends and family. While some people aren’t the biggest fans of their birthday, I am! It’s a special day to get together all the people you love and care for. There’s laughing! There’s stories! And there’s always always cake!
In my case this year though, I wanted something a little bit different, a little bit special! I always think of strawberry shortcake for that. I love the firmer, sweet biscuit, the creamy whipped cream with just a touch of sweetness and the freshness of the strawberries! It’s the perfect marriage of ingredients making the perfect cake.
Why did we make mini ones you might ask? Well 2 reasons – Amelia & Matilda. 🙂 Kids are so fun to cook and eat with but my goodness they can be messy. So, mini is always better and a little less messy. Not cleaning up on my birthday sounded like a great idea.
So here we are with these yummy mini shortcakes. They are delicate and scrumptious and you have to make them! Let me know what you think in the comments below! Happy baking!
Mini Homemade Strawberry Shortcakes
Strawberries and Whipped Cream:
- 6 cups quartered strawberries
- 1/4 cup + 2 tablespoons granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 2 3/4 cups all-purpose flour, plus extra for hands and work surface*
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup unsalted butter, cold and cubed
- 1 cup cold buttermilk
- 2 tablespoons heavy cream
- coarse sugar, for sprinkling
- Start with the strawberries: Stir the strawberries and 1/4 cup granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use.
- Make the biscuits: Preheat oven to 400 degrees.
- Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form.
- Pour buttermilk on top. Fold everything together with a large spoon until it begins to come together (do not overwork the dough – it will be shaggy and crumbly with some wet spots).
- Pour the dough and any dough crumbles onto a floured work surface and gently bring together with floured hands. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands flatten into a 3/4 inch thick rectangle. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
- Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: do not twist the biscuit cutter when pressing down into the dough.) Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits.
- Arrange in a 10-inch cast iron skillet or close together on a parchment paper or silicone baking mat lined baking sheet. Make sure the biscuits are touching.
- Brush the tops with 2 tablespoons heavy cream and sprinkle with coarse sugar.
- Bake for 18-22 minutes or until biscuits are golden brown on top. Remove from the oven, then cool in the pan for at least 10 minutes before assembling.
- Make the whipped cream: using a mixer, beat the heavy cream, 2 tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
- Assemble: Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately. Enjoy!