How to Bake Mini Strawberry Shortcakes

Make your own sweet and tiny goodness.

 I have always been the biggest fan of strawberry cakes because of their sweet and light flavor. When I was little, I would always beg my mom to buy small strawberry cakes and the answer was always yes, but only if you finish your food. So, strawberry cakes have always been a nostalgic and delicious dessert for me and now I can make my own! I wanted to share this recipe so everyone can make their own amazing cake.

You will need:                                              

• 80g cake flour                

• 80g sugar

• 80g butter

• 20g milk

• 2 eggs

• 2g salt

• 2g baking powder

• 1-2 tsp vanilla extract

•  Heavy cream 

• 4 strawberries

Strawberry shortcakes can be the perfect dessert for you with the fluffy texture from the bread, the fruity fresh flavor from the strawberry, and the sweetness from the cream. They can be perfect for any occasion from picnics, a potluck, or even just a little treat for yourself.

Lots of cakes are made with chiffon cake sheets or other types of cakes. However, these cake recipes can get complicated, which is why we are going to make our cake sheets with pound cake. 

Pound cakes are very easy to make because of the easy measurements  that require the same amount of ingredients and common ingredients that most households have. Even though it is very easy to make, the cake still has a perfectly light, airy, and sweet flavor and texture.

Let's get started!

First you will need your 80 grams of room temperature butter and let it sit until it is soft enough for you to easily push your fingers in. After your butter is soft you will need to whisk the butter until it is airy. This will give the cake a light texture when baked. 

After the butter is done getting whisked, we are gonna put in our sugar a little at a time. Add more sugar little by little as you whisk it. 

Once your batter looks smooth and not grainy from the sugar, we will crack two eggs, pinch in 2 grams of salt, vanilla extract, and whisk the egg until well combined. Just like we did with our sugar, we are  going to put our eggs in little by little. Continue whisking until the mixture is smooth and has an even ivory color.

Is it starting to come together?

Finally it is time to put in the flour. It is better to use cake flour because of the fine texture making the cake softer. Using a cooking sieve we are going to sift the flour in our butter and egg mixture. Using a cooking sieve prevents big clumps of flour forming.

Then put in 2 grams of baking powder. Next, using a spatula mix the batter like we are writing a 11 and drawing a circle around it. It is important to only mix it 60% where we are still able to see streaks of flour.

After the batter is 60% mixed it is time for the milk to go in. Put the milk in 2 additions while mixing until the batter has no lumps and is smooth.

It is almost time to put it in the oven to bake. Get a pound cake mold and brush it thoroughly with butter to prevent the batter from sticking after it is baked. 

Put the batter in the mold  so it is 80% filled and smooth it out by pushing the batter to the left corner then to the right. Then, tap the mold to a flat surface gently to remove the air bubbles. After that we are going to put a shallow slit across the batter vertically. The slit will prevent the batter from uneven baking.

Into the oven for the magic

Finally it is time to put it in the oven. Set the temperature to 340°F for 40-45 minutes. The temperature and time might vary depending on the oven. Check on the batter occasionally to check the color of the batter. Once the top of the cake is nice and golden brown it is ready.    

Clouds of sweet goodness

While the cake is baking we are going to prepare the whipped cream and strawberries. You can just buy the cream, but if you are making it you will need heavy cream and sugar.

 First, pour some heavy cream in  a large bowl. About half of a 16oz carton should be enough, whisk it using a whisk. Put the sugar in a little by little. To make the cream faster you can  whisk it in a zig zag pattern. To know when it is finished, the cream should not be too airy where you can see the air bubble, but it still looks thick and smooth, like the cream you see on other cakes.

Since this cake is a strawberry shortcake we can’t forget about the strawberries!  Wash 4-5 strawberries and cut them  into thin slices or in halves.

Lets decorate and dive in

After the cake is done baking, take it out of the mold and let it cool for a bit. It is important to let it rest so the cream does not melt from the cakes heat. Then it is time to cut it in half. However, your cake is thick enough to cut horizontally through the middle. That's great! However, if your cake is thin you can cut it in half vertically and stack it. 

Get your bottom piece of cake and spread cream on it. Carefully place the strawberries, so it covers the cream that is spread onto the cake. After filling the space with strawberries. Repeat this step 1 more time. Then, put the second piece of cake on top of it. You can either cover the  entire cake for a classic look or simply decorate the top with cream and extra strawberries. Now you have your very own delicious strawberry shortcake– with the perfect bite every time for your dessert!