Tiny Strawberry Shortcakes

Tiny Strawberry Shortcakes
Prep Time
40 min
Cook Time
20 min
30 servings

The cream biscuits for these miniature desserts are super easy to make. We love how the strawberry jam gives the fresh fruit an extra pop.



cup all-purpose flour, plus more for the work surface
Tbsp sugar, plus more for sprinkling
1 ½
tsp baking powder
tsp kosher salt
cup heavy cream, plus more for brushing
Tbsp lemon juice
tsp lemon zest
large strawberries, hulled and diced very small
tsp strawberry jam
Whipped cream and tiny mint leaves, for topping



Makes about 30 mini shortcakes

Step 1

Position an oven rack at the center of the oven, and preheat to 400ºF. Line 2 baking sheets with parchment.

Step 2

Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.

Step 3

Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.

Step 4

Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)

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