Mini Strawberry Shortcake
This post may contain affiliate links, please read the privacy policy for details.
Prep Time 10mins | Bake Time 35 mins | Total Time 45 mins
Because sometimes you want strawberry shortcake but you do not want to share it.
What Is Mini Strawberry Shortcake?
Mini Strawberry Shortcake is a single serve fluffy vanilla cake topped with freshly whipped cream and juicy strawberries. It is light, tender, and just sweet enough to let the strawberries shine. Unlike traditional biscuit style shortcake, this version is soft and cake like, made in one bowl with simple pantry staples. It feels fancy but takes minimal effort, which is exactly the kind of dessert we love around here.
Ingredients You Will Need
All purpose flour
Baking powder
Salt
Egg
Granulated sugar
Milk of choice
Neutral oil such as avocado oil, vegetable oil, or light olive oil
Vanilla extract
Heavy whipping cream
Powdered sugar
Fresh strawberries
Our Tips for your Mini Strawberry Shortcake
Do not overmix the batter. Whisk just until smooth so the cake stays soft and tender instead of dense.
Use room temperature egg and milk. This helps the batter blend evenly and gives you a more consistent crumb.
Slice the strawberries and let them sit with a tiny sprinkle of sugar for ten minutes. This draws out their juices and creates that classic strawberry syrup effect.
Let the cake cool completely before adding whipped cream. If it is even slightly warm, the cream will melt and slide right off.
How to Store your Mini Strawberry Shortcake
Refrigerator: Store the cake and whipped cream separately if possible. Wrap the cooled cake tightly in plastic wrap or place in an airtight container. Store whipped cream in a sealed container. Both will keep in the refrigerator for up to 3 days. Once assembled, store covered in the refrigerator and enjoy within 24 hours for best texture.
Freezer: Freeze the unfrosted cake tightly wrapped in plastic wrap and then placed in a freezer safe bag or container. Freeze up to 2 months. Thaw in the refrigerator overnight before assembling. Do not freeze the whipped cream or fresh strawberries as their texture will change.
Latest Recipe Tutorial
Never Lose This Recipe
Mini Strawberry Shortcake
Because sometimes you want strawberry shortcake but you do not want to share it.
Ingredients
- 1 large egg, room temperature
- ⅓ cup granulated sugar
- ¼ cup milk of choice (dairy or non dairy | I used Lactaid)
- 2 tablespoons oil (avocado oil, vegetable oil, or light olive oil | I used avocado oil)
- 1 teaspoon vanilla extract
- ⅔ cup all purpose flour, sifted
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
Instructions
- Prepare the Pan: Preheat oven to 350°F. Lightly grease a small 5 to 6 inch round pan or small loaf pan and line with parchment paper for easy removal.
- Whip the Egg and Sugar: In a medium bowl, add egg and granulated sugar. Using an electric mixer, beat on medium high speed for 3 to 4 minutes until the mixture doubles in volume and becomes very pale and thick. This step creates structure and lift.
- Add the Dry Ingredients: Sift in the flour, baking powder, and salt. Mix on low speed just until combined. Do not overmix or the cake can become dense.
- Add the Wet Ingredients: With the mixer on low speed, slowly mix in the milk, oil, and vanilla extract until fully incorporated and smooth.
- Bake the Cake: Pour the batter into the prepared pan and gently smooth the top. Bake for 30 to 35 minutes or until lightly golden and a toothpick inserted into the center comes out clean. Let cool completely in the pan before removing.
- Prepare the Strawberries: Slice fresh strawberries and, if desired, sprinkle lightly with sugar. Let sit for 10 minutes to release their juices.
- Make the Whipped Cream: In a cold bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until medium peaks form. Do not overbeat.
- Assemble: Spoon strawberries over the cooled cake and top generously with whipped cream. Serve immediately.
Notes
- Do Not Skip Cooling: Even slightly warm cake will melt whipped cream and make the dessert slide apart. Patience here makes all the difference in presentation and texture.
- Measure Flour Correctly: Spoon flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and create a dry cake.
- Whipped Cream Texture Matters: Stop mixing when you reach medium peaks. Overwhipped cream turns grainy and can separate, especially in small batches.
- “Every good and perfect gift is from above.” James 1:17
