Easy Homemade Mini Strawberry Shortcakes

Strawberry shortcake is one of those desserts almost everyone recognizes right away.

It’s familiar, not over the top, and feels right when you just want something sweet without a big production.

Making them mini keeps things easy since there’s no slicing, no serving mess, and everyone gets their own little dessert.

This mini strawberry shortcake recipe sticks to simple ingredients and straightforward steps, so you can actually enjoy making it instead of feeling like you signed up for a project!

Oh, and if you want a healthy version, check out this recipe.

Mini Strawberry Shortcakes – Ingredients

• All-purpose flour – This gives the shortcakes their soft, biscuit-like base without making things dense or heavy.
• Baking powder – Helps the shortcakes puff up and stay light instead of flat.
• Granulated sugar – Adds just enough sweetness to balance the strawberries and cream.
• Salt – Keeps the shortcakes from tasting bland and brings out the other flavors.
• Unsalted butter – Cold butter is key here for flaky layers and a tender crumb.
• Milk – Brings the dough together and keeps the shortcakes soft.
• Vanilla extract – Adds a little warmth and rounds out the biscuit flavor.
• Fresh strawberries – The star of the show, especially when they’re ripe and juicy.
• Granulated sugar – Draws out the strawberry juices and turns them into a quick syrup.
• Heavy whipping cream – Whips up fluffy and rich without needing anything fancy.
• Powdered sugar – Sweetens the cream smoothly without any grit.
• Vanilla extract – Gives the whipped cream that classic, slightly sweet finish.

Mini Strawberry Shortcakes – How to Make

1. Preheat and Prep

Heat the oven to 425°F and line a baking sheet with parchment paper so cleanup stays easy.

Getting the pan ready first means the dough isn’t sitting around warming up.

Cold dough makes better shortcakes!

2. Mix the Dry Ingredients

Add the flour, baking powder, sugar, and salt to a large bowl and give it a quick whisk.

This helps everything distribute evenly so you don’t get pockets of baking powder.

No need to overthink it, a few stirs does the job.

3. Cut in the Butter

Add the cold butter and work it into the dry ingredients using a pastry cutter or your fingers.

You’re looking for a crumbly texture with small bits of butter still visible.

Those little butter pieces are what make the shortcakes tender.

4. Add the Wet Ingredients

Pour in the milk and vanilla and gently stir just until a soft dough forms.

Stop mixing as soon as everything comes together so the shortcakes stay light.

Overmixing makes them tough.

5. Shape the Mini Shortcakes

Scoop or gently pat the dough into small rounds and place them on the prepared baking sheet.

Leave a little space between each one so they bake evenly.

They don’t have to be perfect, rustic works here.

6. Bake Until Golden

Bake for 12 to 15 minutes until the tops are lightly golden.

Let them cool on the pan for a few minutes before moving them to a rack.

Warm shortcakes are delicate and can fall apart if rushed.

7. Prep the Strawberries

Slice the strawberries and toss them with sugar in a bowl.

Let them sit for at least 10 minutes so they release their juices.

This creates a naturally sweet sauce without extra work.

8. Whip the Cream

Whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Stop as soon as it holds its shape so it stays smooth and fluffy.

Overwhipping turns it grainy fast.

9. Assemble and Serve

Slice each mini shortcake in half and layer strawberries and whipped cream inside.

Add a little extra on top if you’re feeling generous.

Serve right away so everything stays fresh and fluffy.

Mini Strawberry Shortcakes Recipe

These mini strawberry shortcakes are simple, classic, and perfect for when you want a dessert that looks a little special without extra work!

And everything can be prepped ahead, then assembled right before serving.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ⅔ cup milk
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, sugar, and salt.
3. Cut in the cold butter until the mixture looks like coarse crumbs.
4. Stir in milk and vanilla until just combined.
5. Scoop or shape small rounds of dough and place on the baking sheet.
6. Bake for 12–15 minutes, until lightly golden, then cool completely.
7. Toss sliced strawberries with sugar and set aside for at least 10 minutes.
8. Whip the cream with powdered sugar and vanilla until soft peaks form.
9. Slice each mini shortcake in half, layer with strawberries and whipped cream, then top with the other half.

Your Go To Mini Strawberry Shortcake Recipe

This is one of those recipes that’s easy to come back to because it doesn’t ask for much.

The ingredients are simple, the steps are straightforward, and the end result feels a little special every time.

It’s a solid dessert to keep in your back pocket for when strawberries are good and you want something everyone recognizes and enjoys.