Strawberry Shortcake Bites
These shortcake bites are a fabulous & delicious summer treat. If you have never tried my special shortcake combination- get ready! This rich dessert is both decadent and airy at the same time. It tastes like a burst of summer in your mouth, and it is ridiculously simple to make! Macerated strawberries and mint leaves atop a light, buttery shortcake slice with a dollop of whipped cream on top - can I say yum?!?Bon Appétit!
Ingredients
Shortcake
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 10 tbsp cold butter
- 3/4 cup homemade buttermilk (instructions below)
- 1/2 tsp salt
- 2 tbsp sugar
Macerated Strawberries
- 2 cups fresh strawberries
- 2 tbsp sugar
Strawberry Coulis
- 2 cups strawberries
- 1/2 cup sugar
- 1 tbsp lemon juice
Heavy Whipped Cream
- 1 cup chilled heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Macerated Strawberries
- Clean, hull and slice the strawberries. Place them in a bowl and sprinkle with the 2 tbsp sugar; toss gently to combine. Cover and set aside for 25 to 30 minutes.
Strawberry Coulis
- Wash and hull the strawberries. Add them to a medium-sized saucepan with the 1/2 cup sugar and 1 tbsp lemon juice over medium heat. Bring to a boil and keep stirring then lower the heat and let simmer for 15 to 20 minutes until the sauce starts to thicken.
- Remove from the saucepan and strain the sauce. Cover and refrigerate until ready to use.
Heavy Whipped Cream
- In a medium size mixing bowl, combine the chilled heavy cream, powder sugar and vanilla extract. Blend with a hand mixer ( or stand mixer) on low speed, then increase speed to high until stiff peaks form.
Shortcake
- Slice the cold butter into small cubes and place in the fridge or freezer (make sure the butter is very well chilled at the time of using).
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a medium size bowl, combine the shortcake dry ingredients (flour, baking powder, sugar and salt).
- Add the cold butter and blend with the dry ingredients using your fingertips or a pastry cutter. After mixing, the butter should still be visible as small, pea-sized shapes.
- To prepare the homemade buttermilk, stir one tablespoon of lemon juice (or vinegar) with 3/4 cup milk and let it sit at room temperature for 30 minutes.
- Pour the buttermilk into the butter and flour mixture and stir with a wooden spoon just until combined. At this stage, the dough should be sticky and crumbly (be sure to not overwork the dough).
- Place the dough onto a floured surface and fold it over itself 2 to 3 times until it holds together.
- Roll out the dough into a rectangle with around 1 inch thickness. To create a round shortcake slice, cut straight down using a biscuit cutter or round cutter.
- Arrange the biscuits on the prepared baking sheet. Brush the top with heavy cream and bake in the preheated oven for 10 to 15 minutes until golden brown.
- At the time of serving, slice the shortcake horizontally in half. Spread 1 tablespoon of strawberry coulis on the bottom half, then layer the macerated strawberry and whipped cream, place the other half of the shortcake on top and add more strawberry coulis. Decorate with fresh strawberries, a spoonful of whipped cream, and fresh mint or basil leaves.