These mini strawberry shortcakes are individual sized portions of the summer time favorite. Flaky buttermilk biscuits are layered with fresh summer strawberries and a home made strawberry syrup that oozes over the layers and the whipped cream topping.
One of the joys of growing up for me was my mother’s strawberry shortcake. She used Bisquick to make large rounds of sweetened biscuit flour and then sliced it in layers. In between each layer were fresh summer strawberries and her home made strawberry syrup.
My recipe is based on the one I grew up with but I am giving Bisquick a shove and making these summer time treats with my own recipe for homemade biscuits.
Making these mini strawberry shortcakes
The secret to these shortcakes is the delicious homemade strawberry syrup. Sure, you can just slice fresh strawberries and layer it with whip cream and biscuit layers and you’ll have a strawberry shortcake but the flavor that comes from the syrup that oozes through my homemade biscuits is what makes this dessert special.
The strawberry shortcake dessert takes just minutes to put together, but you have to do a few things earlier in the day to get ready for it. (The biscuits or the syrup can even be made the night before .) If you wish, you can make the dessert using Grands biscuits in a can. I won’t tell.
Strawberry syrup recipe
All you need to make the syrup are two things: fresh strawberries and sugar. I make this when strawberries first come out in the spring since they are the sweetest and juiciest but it will work any time of the year, as well.
Start by slicing the strawberries into small pieces. This makes it easier to layer the shortcakes later and also releases the juices of the strawberries into the sugar. The amount of sugar that I use depends on the number of shortcakes I plan to make later but 3 cups of sliced strawberries to 1/2 cup of sugar works fine for fairly sweet strawberries. I do it more by taste than amount of sugar since the type of strawberries matters.
Add the sugar to the strawberries and give it a good mix with a tablespoon. Place the container in the fridge and go back to it during the day when you think of it and stir it.
At first, the strawberries will have crystals of sugar all over them, but as the day progresses and you have stirred it a few times, the sugar will start to become liquid. After about 4 hours or so with 3 or 4 mixes, the sauce will be ready to use.
NOTE: this is not a thick syrup. I have made other desserts where I make a thick sauce but for these strawberry shortcakes, I want the liquid to be thinner with large chunks of strawberries in it so that it mixes well into the biscuits and also adds layers to the dessert.
Making the individual strawberry shortcakes
Start by slicing one of the biscuits in half and placing the bottom half in a serving bowl. Spoon some of the strawberry syrup over the biscuit bottom. It will soften the biscuit and add some sweet flavor, making it easy to eat with a spoon.
Layer over some of the strawberries, along with more of the syrup and some whipped cream. You can either use aerosol whip cream if you are in a hurry, or whip your own from heavy cream and sugar.
Add the biscuit top, some more of the fresh strawberries with syrup and more whip cream, then drizzle the whole thing with just the syrup. That is all there is to this mini strawberry shortcake recipe.
Calories in strawberry shortcake
This is hard to say definitely, since it depends on how sweet you like the shortcakes, the type of biscuits you make and whether you use real cream, light cream, or Redi Whip, etc. For a standard serving made with a Grands biscuit and Redi whip, each serving works out to 339 calories.
If you make them with my biscuit recipe, you’ll save about 68 calories per serving. If you use real whip cream you will add about 75 extra calories.
Time for a taste of my mini strawberry shortcake
Every bite of this amazing dessert is full of summer. The fresh strawberries are naturally sweet and the syrup made from them adds some liquid to the texture of the dessert that is very nice. It’s a delightful way to end a meal.
If you are looking for a summer time dessert that will become as popular with your family as it did with mine, be sure to give these strawberry shortcakes a try. They really are THAT good.
And be sure to pin this on Pinterest so that you will have it handy when you are looking for an easy dessert!
- For the strawberry syrup
- 3 cups of strawberries, sliced small
- ½ cup of granulated sugar
- For the shortcakes
- 4 biscuits (either home made or Grands is fine
- whipped cream or Rediwhip topping
- Early in the day (or the day before) Bake the biscuits. Make the strawberry syrup by combining the sugar and sliced strawberries in a bowl with the sugar. Mix well and place it in the fridge for about 3-4 hours. (longer is fine. The strawberries keep releasing juices as it sits in the fridge.)
- Every hour or so, give the strawberries a mix with a spoon. The sugar will be grainy at first but will go liquid as the strawberries release more and more juices.
- To make the shortcakes:
- Slice the biscuits and place the bottom half in a serving bowl. Add some of the syrup and then some strawberries, a few tablespoons of the whip cream and a bit more of the syrup.
- Place the top of the biscuit over this layer, add some more berries, some syrup and and another 2 tablespoons of whip cream. Drizzle with the last of the strawberry syrup and serve.
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