Mini Strawberry Shortcake

Total Time Prep: 15 min. Bake: 15 min. + cooling

Yield 8 servings

Contest Winner

Test Kitchen Approved

Bright-red, fragrant, juicy strawberries make mini strawberry shortcake the quintessential springtime dessert.

Ingredients

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

Directions

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 2 tablespoons 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 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

1 shortcake: 202 calories, 7g fat (4g saturated fat), 40mg cholesterol, 390mg sodium, 30g carbohydrate (11g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1/2 fruit.

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

Recipe Creator