The Story & Intro
Hi, I’m Marilyn, and if there’s one dessert that always brings me back to my grandmother’s sunny kitchen in Crete, it’s strawberry shortcake. But instead of the traditional layered cake version, I love making these Mini Biscuit Strawberry Shortcakes fluffy, buttery little treats bursting with fresh strawberries and homemade whipped cream.
I remember one spring afternoon when the strawberry harvest had just begun. My grandmother handed me a bowl of freshly picked berries and said, “Sweetness comes from simplicity.” She showed me how to make biscuits from scratch just flour, butter, and love. We layered them with strawberries, and I still remember that first bite: warm biscuit, cool cream, juicy berries… absolute heaven.
Now, I make Mini Biscuit Strawberry Shortcakes whenever I want to bring a little sunshine to my table. They’re quick, beautiful, and perfect for any occasion—Mother’s Day brunch, backyard picnics, or even a weekday treat when you just need something sweet.
What makes these mini shortcakes so special is their texture: golden and slightly crisp on the outside, tender and fluffy inside. The fresh strawberries soak into the biscuits, and the whipped cream ties it all together like a cloud.
The best part? You don’t need to be a professional baker to make them. They come together in less than 30 minutes, and every bite tastes like homemade happiness.
So, grab your mixing bowl and your favorite strawberries let’s bake up some joy!
Ingredients
For the Biscuits (Makes 8–10 mini shortcakes):
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¾ cup cold milk (or buttermilk for extra tenderness)
- 1 teaspoon pure vanilla extract (optional)
For the Strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Additions:
- Drizzle of honey or strawberry jam between layers
- Sprinkle of powdered sugar for garnish
Step-by-Step Instructions
Step 1: Prepare the Strawberries
In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Let them sit for about 10–15 minutes to macerate. This will draw out their natural juices and create a sweet syrup that will soak beautifully into the biscuits.
Step 2: Make the Biscuit Dough
Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Add the cold milk and vanilla, stirring gently just until a soft dough forms.
Do not overmix this keeps your biscuits light and tender.
Step 3: Shape & Bake the Biscuits
Turn the dough onto a lightly floured surface and pat it to about ¾-inch thickness. Use a small round cutter or glass (2-inch wide) to cut out biscuits. Place them on a parchment-lined baking sheet.
Bake for 12–14 minutes or until golden brown on top. Remove and let them cool slightly on a wire rack.
Step 4: Whip the Cream
While the biscuits cool, prepare the whipped cream. In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep it light and airy—don’t overbeat.
Step 5: Assemble the Mini Shortcakes
Slice each biscuit in half horizontally. Spoon a bit of the macerated strawberries (with syrup) over the bottom half, add a dollop of whipped cream, and gently place the top biscuit over it. Add another spoon of whipped cream and a few strawberry slices on top for presentation.
Step 6: Serve & Enjoy!
Serve immediately for the best flavor and texture the biscuits will still be slightly warm, and the cream will melt just a little into the strawberries.
For a make-ahead option, keep the biscuits and strawberries separate until serving time. You can even assemble them in mason jars for a cute picnic-style dessert!
Serving & Presentation
I love presenting these Mini Biscuit Strawberry Shortcakes on a rustic wooden platter with a dusting of powdered sugar and a few mint leaves for color. Their golden biscuits, red berries, and white cream look stunning together like little bites of sunshine.
You can also personalize each shortcake:
- Add a drizzle of chocolate or caramel sauce for an indulgent twist.
- Layer them in mini cups for a modern “shortcake parfait” version.
- Use heart-shaped cutters for Valentine’s Day or special occasions.
These little treats are elegant enough for a party but cozy enough for a Sunday afternoon snack. One bite, and you’ll understand why they’ve become one of my most requested desserts.
Marilyn’s 100-Word Story Version
Hi, I’m Marilyn from Crete! My Mini Biscuit Strawberry Shortcakes are a sweet memory of my grandmother’s kitchen. She taught me that the best desserts come from love, not perfection. These mini shortcakes are buttery, fluffy, and filled with juicy strawberries and soft whipped cream. They’re simple to make but taste like something special. I love serving them at brunch or family dinners everyone smiles after the first bite. Quick, cozy, and beautiful, they’re proof that homemade doesn’t have to be complicated. Just fresh berries, warm biscuits, and a little love on every plate!
Conclusion
Mini Biscuit Strawberry Shortcakes are the kind of dessert that make people pause and smile. Each one is a little masterpiece of flavors sweet, tangy, creamy, and buttery all at once.
They remind us that comfort food doesn’t need to be complicated. Sometimes, all you need are fresh strawberries, a bit of flour and butter, and a heart full of love. Whether you’re baking for your family, friends, or just yourself, these mini shortcakes will fill your kitchen with joy and your table with warmth.
So, go ahead pour yourself a cup of coffee, grab a shortcake, and enjoy the sweet simplicity of homemade happiness.