Mini Strawberry Shortcake

You all loved this One Layer Strawberry Shortcake, but what if we an even smaller version? This Mini Strawberry Shortcake has a fluffy vanilla cake, homemade whipped cream, and lots of fresh strawberries. The juicy and sweet strawberries work perfectly with the rich whipped cream and tender cake.

You'll first bake the vanilla cake. It's a super simple recipe that comes together quickly. Then once the cake has cooled you can whip up that homemade whipped cream and prep your strawberries to add on top.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 325º F. Whisk together the flour, baking powder, and salt in a medium bowl and set aside. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until well combined.

With the mixer on medium speed add the egg and vanilla. Scrape down the sides of the bowl as needed. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the milk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Coat one 5 or 6 inch pan with nonstick spray and a parchment round. Add the batter to the pan and smooth it out. Gently tap the pan on the counter to avoid air bubbles.
Bake for 48-50 minutes until a toothpick inserted into the center of the cake comes out clean.

Cool for 15 minutes on a cooling rack before gently running a knife along the edge of the pan, topping the cake with another cooling rack, and carefully turning it out.

Once your cake has cooled, combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Carefully spread the whipped cream on top of the cake. Arrange strawberries on top with a mix of whole and half strawberries. Enjoy!

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