Description
Delight in these charming Strawberry Shortcake Bites, perfect mini desserts that combine tender, buttery shortcakes with juicy macerated strawberries and fluffy whipped cream. Ideal for summer gatherings or an elegant treat, these bite-sized delights offer a harmonious balance of sweetness and texture in every mouthful.
Ingredients
Scale
For the Strawberries
- 1 pound fresh strawberries, hulled and chopped
- 1 tablespoon granulated sugar
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Shortcakes
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, cold and cubed
- ½ cup buttermilk
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and allow for even baking.
- Macerate Strawberries: In a small bowl, toss the chopped strawberries with granulated sugar. Set aside so the strawberries release their juices and become beautifully sweetened.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring they are evenly combined for a consistent dough rise.
- Incorporate Butter: Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs, creating a tender shortcake texture.
- Add Buttermilk and Form Dough: Pour in the buttermilk and gently stir just until the dough comes together, being careful not to overmix to maintain a light texture.
- Shape Dough and Cut Shortcakes: Turn the dough onto a lightly floured surface and pat it to about ½-inch thickness. Use a small round cookie cutter to cut out mini shortcakes and place them evenly on the prepared baking sheet.
- Bake Shortcakes: Bake the shortcakes for 10 to 12 minutes or until they turn a light golden color. Then remove from the oven and let them cool completely to firm up for assembly.
- Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Assemble the Bites: Slice each cooled shortcake in half horizontally. Spoon a small amount of the macerated strawberries onto the bottom half, add a dollop of whipped cream on top, and then crown with the other half of the shortcake. Repeat this assembly with all the remaining bites.
Notes
- Assemble the shortcake bites just before serving for the freshest texture, or prepare components ahead and store separately for convenience.
- For an extra touch of sweetness and a golden finish, brush the tops of the shortcakes with melted butter and sprinkle with sugar before baking.
