After I go strawberry picking and make my strawberry jam, I always have some leftover and am left with the question of what to do with them! We of course eat them as is, but this year I wanted to take it a step further. My mom loves strawberry shortcake so with that this was born!
A delicious spongecake topped with whipped cream and fresh strawberries and it comes in mini form! These are perfect for a group where each person has their own individual cake or for when you just want your own mini treat. Keep reading then head to the store (or the strawberry patch while it’s still in season!) to make your own!
Ingredients:
Strawberry Topping:
- Fresh Strawberries
- Granulated Sugar
- Whipped Cream
Sponge Cake:
- Eggs
- Vanilla Extract
- Granulated Sugar
- Cake Flour (can use all-purpose flour)
- Baking Powder
How to Make Mini Strawberry Shortcakes:
Strawberry Topping:
Start by chopping the strawberries as well as slicing a few (the sliced strawberries will be for placing over the hole in the mini cake to create a flat layer.)
Place strawberries in a medium size bowl and add in granulated sugar. Carefully stir to fully combine. Cover and place in the refrigerator while making your sponge cakes.
Sponge Cakes:
Preheat your oven to 350°.
Spray the mini fluted cake pan or mini bundt pans with cooking spray and set aside.
Using a stand mixer or hand mixer, whip eggs for approximately three minutes or until foamy.
Gradually, add in sugar while continuing to mix. Once all of the sugar has been added, add in your vanilla extract.
Continue to mix on high until mixture is thick and pale. I recommend using a stand mixer if possible as it can take up to 20 minutes to mix if using a hand mixer.
In a separate bowl, whisk together the flour and baking powder. Very gradually, add in the ingredients in thirds. Switch to a rubber spatula and gently, but thoroughly, incorporate the dry mixture in before continuing to add.
Once all of the dry ingredients have been incorporated, fill your mini cake spaces 1/2 to 3/4 full and place in the oven.
Start checking your cakes at 10 minutes as all ovens cook differently. You want to be sure not to overbake the cakes. You’ll know when they’re done when they’re a light golden brown and a toothpick inserted comes out clean. Let fully cool before removing from pan and assembling the shortcakes.
To Assemble:
Take a strawberry slice and place it over the hole of the mini cake to create a flat surface.
Top each cake with the whipped cream and spoon the strawberries evenly over each cake.
These strawberry shortcakes are best served immediately after assembling. If you need to make them ahead of time, the sponge cakes can be stored in an air tight container at room temperature for up to three days and then assembled as needed.
Mini Strawberry Shortcakes
Equipment
- Mini Fluted Cake Pan or Mini Bundt Pans
Ingredients
Strawberry Topping
- 3 cups chopped strawberries plus a few extra strawberries sliced (you’ll need 12 slices)
- 1 1/2 tbsp granulated sugar
- whipped cream you can use your favorite homemade recipe or from a can
Sponge Cake
- 6 large eggs
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 cup cake flour can be substituted with all-purpose flour instead
- 1 tsp baking powder
Instructions
Strawberry Topping
- Start by chopping the strawberries as well as slicing a few (the sliced strawberries will be for placing over the hole in the mini cake to create a flat layer. You’ll need 12 slices to cover each hole.)
- Place strawberries in a medium size bowl and add in granulated sugar. Carefully stir to fully combine. Cover and place in the refrigerator while making your sponge cakes.
Sponge Cakes
- Preheat the oven to 350°.
- Spray the mini fluted cake pan or mini bundt pans with cooking spray and set aside.
- Using a stand mixer or hand mixer, whip eggs for approximately three minutes or until foamy.
- Gradually, add in sugar while continuing to mix. Once all of the sugar has been added, add in your vanilla extract.
- Continue to mix on high until mixture is thick and pale. I recommend using a stand mixer if possible as it can take up to 20 minutes to mix if using a hand mixer.
- In a separate bowl, whisk together the flour and baking powder. Very gradually, add in the ingredients in thirds. Switch to a rubber spatula and gently, but thoroughly, incorporate the dry mixture in before continuing to add.
- Once all of the dry ingredients have been incorporated, fill your mini cake spaces 1/2 to 3/4 full and place in the oven.
- Start checking your cakes at 10 minutes as all ovens cook differently. It is important to not overbake the sponge cakes. You’ll know when they’re done when they’re a light golden brown and a toothpick inserted comes out clean. Let fully cool before removing from pan and assembling the shortcakes.
Asssembling the Strawberry Shortcakes
- Take a strawberry slice and place it over the hole of the mini cake to create a flat surface.
- Top each cake with whipped cream and spoon the strawberry mixture evenly over each cake.
- These strawberry shortcakes are best served immediately after assembling. If you need to make them ahead of time, the sponge cakes can be stored in an airtight container at room temperature for up to three days and then assembled as needed.
- Enjoy!
