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a square mini strawberry shortcake on a glass plate on a cutting board with strawberries in the background

Mini Strawberry Shortcakes

This recipe is light as a cloud and perfect for any summer gathering!

Course Dessert
Cuisine American, English
Keyword shortcake, strawberry
Prep Time 1 hour 30 minutes
Servings 6 mini cakes
Author Naomi

Ingredients

  • 8 large eggs separated
  • 1-1/2 cups sugar
  • 1 cup all purpose flour
  • 1 pinch salt
  • 1/2 lemon or orange grated rind and juice
  • 2 tsp unflavoured gelatine
  • 3 Tbsp cold water
  • 3 cups heavy whipping cream
  • 4 cups strawberries washed and chopped

Instructions

  1. Lightly grease and line the bottom of an 11x15" jelly roll cake pans with parchment paper.

  2. Preheat the oven to 350 degrees F.

  3. Beat the egg yolks until light; add the sugar and beat until lemon coloured and thick.
  4. Add the flour, salt, and grated rind and juice of the lemon or orange.

  5. Beat the egg whites until stiff peaks form. Fold into the batter gently, until just incorporated. (Do no over-mix)

  6. Pour the batter into the prepared pan. Bake for 20-25 minutes or until just starting to become golden and the cake springs back when lightly touched. (You can also stick a toothpick in and test it that way if you prefer - it should come out of a fully baked cake clean.)

  7. When the cake is done, run a sharp knife around the edges to loosen the cake from the sides of the pan. Allow the cake to rest in the pan for 10 minutes, then turn it out onto a wire rack (removing the parchment from the underside) to finish cooling completely.

  8. While the cake is cooling, wash and slice the strawberries; set aside.

  9. In a heatproof cup/mug, sprinkle the gelatine over the 3 Tbsp. cold water. Bring a bit of water to a boil in a small saucepan, and then set the cup into the simmering water on the stove. Stir the gelatine mixture until completely dissolved and no longer grainy looking. Remove from the heat and set aside.

  10. In a large mixing bowl or the bowl of an electric mixer, beat the cream until soft peaks form. Reduce the speed to low, and gradually add the gelatine mixture (do not scrape out the cup - only add what pours in easily, and immediately soak the cup to be washed later). Once the gelatine has been added, increase the mixing speed, and whip until stiff peaks form.

  11. Cut the cake into 12 equal sized squares (3 across the short side and 4 across the long side). Arrange 6 squares of cake onto 6 dessert plates.

  12. Scrape half of the whipped cream into a large piping bag fitted with a large star tip. Pipe shells or rosettes onto the surface of each plated piece of cake, and arrange strawberries on top. Top with the remaining squares of cake for a second layer on each mini cake.

  13. Scrape the remaining cream into the piping bag, and repeat with more cream shells/rosettes and finish with strawberry slices.

  14. Allow the cakes to set in the fridge for at least 2 hours before serving.*

Recipe Notes

*These cakes can be served immediately, but they hold their shape best if they are allowed to chill first. Serve them on the day that they are made for best results.