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Easy Mini Strawberry Shortcake Stacks Recipe with Homemade Whipped Cream for Perfect Summer Treats

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These easy mini strawberry shortcake stacks combine light, fluffy biscuits, juicy strawberries, and creamy homemade whipped cream for a classic and effortlessly charming summer dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2/3 cup (160ml) whole milk, cold
  • 1 large egg, beaten (optional for brushing tops)
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into small cubes, then use a pastry cutter or fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
  4. Pour in the cold milk and stir gently just until the dough comes together. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold it over itself a couple of times to create layers, then gently pat it back out.
  6. Use a biscuit cutter or sharp knife to cut out rounds approximately 2.5 inches in diameter. Place them on the prepared baking sheet about 1 inch apart.
  7. Optional: Brush the tops with beaten egg for a shiny, golden finish.
  8. Bake for 12-15 minutes or until the tops are lightly golden and a toothpick inserted comes out clean.
  9. While the biscuits bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and let sit for at least 15 minutes to macerate.
  10. Chill your mixing bowl and whisk or beaters in the fridge for 10 minutes. Pour in the heavy cream, powdered sugar, and vanilla extract. Whisk on medium-high speed until soft peaks form.
  11. Slice each biscuit in half horizontally. Spoon a generous layer of strawberries onto the bottom half, top with a dollop of whipped cream, then add the biscuit top.
  12. Serve immediately or chill briefly. Best enjoyed fresh but can be refrigerated for up to 2 hours before serving.

Notes

Keep the butter cold to ensure flaky biscuits. Do not overmix the dough to avoid toughness. Use fresh ripe strawberries and macerate them with sugar and lemon juice for best flavor. Chill bowl and whisk before whipping cream to achieve soft peaks. Biscuits can be baked ahead and reheated gently before assembling.

Nutrition

Keywords: strawberry shortcake, mini shortcakes, homemade whipped cream, summer dessert, easy dessert, biscuit dessert, fresh strawberries

Find it online: https://gleefulfork.com/easy-mini-strawberry-shortcake-stacks-recipe-with-homemade-whipped-cream-for-perfect-summer-treats/