Mini Strawberry Shortcakes are a timeless dessert that perfectly showcases the freshness of ripe strawberries. With flaky, buttery shortcake biscuits, lightly sweetened whipped cream, and juicy macerated strawberries, these individual-sized treats are ideal for spring and summer gatherings. Each serving delivers layers of sweetness, richness, and texture in every bite.

Why You’ll Love This Recipe

These mini shortcakes are light yet satisfying, offering a harmonious blend of textures and flavors. The tender biscuits soak up the juices from the strawberries without becoming soggy, while the whipped cream adds a rich, airy finish. They’re easy to assemble, make for beautiful presentation, and are portioned just right for parties or afternoon tea.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the shortcakes:

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Unsalted butter (cold, cubed)
Buttermilk or heavy cream
Vanilla extract

For the strawberry filling:

Fresh strawberries (hulled and sliced)
Granulated sugar
Lemon juice (optional)

For the whipped cream:

Heavy whipping cream
Powdered sugar
Vanilla extract

Directions

Prepare strawberries: In a bowl, combine sliced strawberries, sugar, and lemon juice (if using). Let sit for at least 30 minutes to macerate.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Make the shortcake dough: Whisk together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs.
Add liquid ingredients: Stir in buttermilk and vanilla just until the dough comes together. Do not overmix.
Shape and bake: Turn dough onto a floured surface, gently pat it out, and cut into small rounds using a biscuit cutter. Place on baking sheet and bake for 12–15 minutes until golden brown.
Cool shortcakes slightly on a wire rack.
Prepare whipped cream: Beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assemble: Slice shortcakes in half. Layer the bottom with strawberries and juices, then whipped cream, and top with the other half. Add more cream and strawberries on top if desired.

Servings and timing

Servings: 6 mini shortcakes
Preparation time: 25 minutes
Cooking time: 15 minutes
Resting and assembly time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Add citrus zest to the shortcake dough for extra brightness.
Use other berries such as raspberries, blackberries, or blueberries.
Make it chocolate: Add cocoa powder to the dough or drizzle chocolate over the assembled cakes.
Top with mint leaves or a splash of liqueur like Grand Marnier for a refined finish.

Storage/reheating

Shortcakes can be made ahead and stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them (unassembled) and reheat briefly in the oven. Macerated strawberries are best used the day they’re made. Whipped cream should be freshly whipped, though stabilized versions can be made a day ahead. Assemble the shortcakes just before serving to maintain texture.

FAQs

Can I use store-bought biscuits?

Yes, but homemade shortcakes offer superior flavor and texture.

Can I make this recipe with frozen strawberries?

Fresh is best for texture, but thawed frozen strawberries can be used if fresh are unavailable.

Why is my whipped cream not holding its shape?

Make sure the cream is very cold and beat only until soft peaks form.

Can I use regular milk instead of buttermilk?

Yes, but the biscuits will be less tender. Add a teaspoon of lemon juice to whole milk as a substitute.

How far in advance can I prepare these?

Prepare components ahead of time, but assemble just before serving.

Can I use whipped topping instead of homemade cream?

You can, though homemade whipped cream has a fresher taste and better texture.

What’s the best way to cut the shortcakes?

Use a sharp biscuit cutter and avoid twisting it—this helps them rise evenly.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free baking flour for the shortcake dough.

Should I serve these warm or cold?

They are best served slightly warm or at room temperature.

Can I make a large version instead of mini?

Absolutely. Bake larger shortcakes and slice into wedges for serving.

Conclusion

Mini Strawberry Shortcakes are a celebration of fresh, simple ingredients done right. From the flaky, buttery biscuits to the vibrant strawberry filling and luscious cream, each component complements the next. Whether served at a picnic, bridal shower, or dinner party, this classic dessert never goes out of style—and always impresses.

Mini Strawberry Shortcakes

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These mini strawberry shortcakes are a charming and delicious dessert featuring fluffy homemade biscuits, sweet macerated strawberries, and freshly whipped cream. Perfect for parties, picnics, or a summer treat.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 8 mini shortcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
Stir in milk and vanilla until just combined. Do not overmix.
Turn dough onto a floured surface, gently knead a few times, and pat to 1-inch thickness. Cut into 2- to 2.5-inch rounds.
Place biscuits on baking sheet and bake 12–15 minutes, or until golden brown. Cool completely.
Meanwhile, mix sliced strawberries with 1/4 cup sugar and let sit for 20–30 minutes to macerate.
Whip cream with powdered sugar and vanilla until soft peaks form. Chill until ready to use.
To assemble, slice each biscuit in half. Layer with strawberries and whipped cream, then top with biscuit lid and more cream and berries if desired.

Notes

For flakier biscuits, keep the butter and milk very cold.
Make components ahead: biscuits can be baked a day before, and strawberries can macerate in advance.
Optional: brush biscuit tops with cream and sprinkle sugar before baking for a golden finish.

Nutrition

Serving Size: 1 shortcake
Calories: 310
Sugar: 18g
Sodium: 220mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg