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Mini Strawberry Shortcakes

Mini Strawberry Shortcake Recipe

These mini strawberry shortcakes are light, simple to make, and the perfect base for a generous helping of fresh strawberries and whipped cream.
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Course: Dessert
Ingredients Method

Ingredients
  

  • 1/2 Cup Butter Softened
  • 1 Cup Sugar
  • 1/2 Cup Buttermilk
  • 2 Eggs
  • 1 Tsp Vanilla Extract
  • 1 1/2 Cups All-purpose flour
  • 1/2 Tsp Salt
  • 2 Tsp Baking powder

Method
 

  1. Preheat your oven to 350°F and lightly grease a muffin tin (about 10 cups).  
  2. In a large bowl, cream together the butter and sugar until light and slightly fluffy.  
  3. Add the buttermilk, eggs, and vanilla, mixing until well combined.  
  4. In a separate bowl, whisk together the flour, salt, and baking powder, then gradually add to the wet ingredients. Stir until just combined and no dry pockets remain.  
  5. Spoon the batter into your prepared muffin tin.  
    Bake for 15–20 minutes. The cake is ready when it springs back lightly and a toothpick comes out clean.  
  6. Let cool slightly, then serve warm topped with fresh strawberries and whipped cream. 

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