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mini strawberry shortcake stacks

Easy Mini Strawberry Shortcake Stacks: Recipes!

Individual desserts, particularly those featuring fresh fruit and simple pastry, hold a cherished place in culinary traditions across numerous cultures. These smaller portions often evoke memories of family gatherings, summer picnics, and the joy of homemade treats. The appeal lies in their manageable size and the ease with which they can be shared and enjoyed.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Servings 6 mini stacks
Calories 350 kcal

Equipment

  • Mixing Bowls (various sizes)
  • Measuring cups and spoons
  • Pastry Blender or Food Processor (optional, for cutting in butter)
  • 2-inch Round Cookie Cutter
  • Baking sheet
  • Parchment Paper
  • Wire Rack
  • Electric Mixer or Whisk
  • Rubber Spatula
  • Knife and Cutting Board

Ingredients
  

  • For the Biscuits:
  • 1 cups all-purpose flour
  • 2 teaspoons baking powder
  • teaspoon salt
  • 6 tablespoons cold unsalted butter cut into small pieces
  • cup heavy cream plus more for brushing
  • 2 tablespoons granulated sugar
  • For the Strawberries:
  • 1 pound fresh strawberries hulled and sliced
  • cup granulated sugar
  • 1 tablespoon lemon juice
  • For the Whipped Cream:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • teaspoon vanilla extract

Instructions
 

  • Prepare the Strawberries: In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Gently toss and let sit for at least 15 minutes, or up to 1 hour, stirring occasionally. This allows the strawberries to macerate and release their juices.
  • Make the Biscuits: Preheat oven to 425F (220C). In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  • Slowly add heavy cream, stirring until just combined. Do not overmix.
  • Turn dough out onto a lightly floured surface and gently pat into a -inch thick circle. Use a 2-inch round cutter to cut out biscuits. Re-roll scraps as needed.
  • Place biscuits on a baking sheet lined with parchment paper. Brush the tops with heavy cream and sprinkle with granulated sugar.
  • Bake for 12-15 minutes, or until golden brown. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
  • Make the Whipped Cream: In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form. Add powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overwhip.
  • Assemble the Stacks: Split each biscuit in half horizontally. Place the bottom half of a biscuit on a plate, top with a generous spoonful of macerated strawberries, and then top with a dollop of whipped cream. Place the top half of the biscuit on top. Repeat until all stacks are assembled.
  • Serve immediately or chill for later.
  • Tips and Substitutions:
  • For a tangier biscuit, substitute sour cream for some of the heavy cream.
  • For a lemon flavor, add lemon zest to the biscuit dough.
  • Use store-bought biscuits for a faster preparation.
  • Other berries like blueberries or raspberries can be added or substituted for the strawberries.
  • Nutritional Information (Approximate, per serving)

Notes

Variations

  • Ingredient Swaps: Replace all-purpose flour with a gluten-free blend for a gluten-free version. Substitute coconut cream for heavy cream in the whipped topping for a dairy-free alternative. Other berries, such as blueberries, raspberries, or mixed berries, can be used in place of or in addition to strawberries.
  • Regional Twists: Incorporate orange zest into the biscuit dough for a citrusy flavor reminiscent of Southern-style biscuits. Use a touch of almond extract in the whipped cream for a subtle nutty flavor often found in Italian desserts.
  • Dietary Adjustments: Reduce the sugar content in the macerated strawberries and whipped cream for a lower-sugar option. Use a sugar substitute like stevia or erythritol in the biscuits and whipped cream. Replace butter with a vegan butter substitute in the biscuits for a dairy-free version.
  • Alcoholic Enhancement: A tablespoon of Grand Marnier or other orange liqueur can be added to the strawberries as they macerate to create a slightly more adult version of the dessert.

Serving Suggestions

These miniature strawberry shortcake stacks are well-suited for a variety of occasions. They can be served as a light dessert following a summer barbecue or garden party. These are also appropriate as an elegant addition to a brunch spread. The individual portions make them ideal for picnics or potlucks. Consider serving with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra touch of decadence. Pair with a light, crisp white wine or a sparkling cider for a complementary beverage.

Storage Tips

For optimal freshness, it is recommended to store the components separately. Prepared biscuits can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month. Macerated strawberries should be stored in an airtight container in the refrigerator for up to 2 days. Prepared whipped cream can be stored in an airtight container in the refrigerator for up to 24 hours; it may lose some of its volume and stiffness over time. Assembled stacks are best consumed immediately to prevent the biscuits from becoming soggy. However, if necessary, assembled stacks can be stored in the refrigerator for up to 4 hours, although the texture may be compromised.

Frequently Asked Questions

  • Question 1: Can the biscuits be made ahead of time?Answer: Yes, the biscuits can be made ahead of time and stored at room temperature for a day or frozen for up to a month. Reheat slightly before assembling.
  • Question 2: Can the strawberries be macerated overnight?Answer: While macerating overnight is possible, it can result in overly soft strawberries. It is generally recommended to macerate for 15 minutes to 1 hour.
  • Question 3: How can the whipped cream be stabilized?Answer: Adding a small amount of powdered sugar or cornstarch during the whipping process can help stabilize the whipped cream. Gelatin can be used for stabilization.
  • Question 4: Can different sizes of biscuits be used?Answer: Yes, the recipe can be adapted to use larger or smaller biscuits. Adjust the amount of strawberries and whipped cream accordingly.
  • Question 5: Are there substitutions for heavy cream?Answer: Coconut cream can be used as a dairy-free substitute. It is important to refrigerate the can overnight and only use the solid part.
Keyword Classic, Spring, Summer