Mini Strawberry Shortcake Recipe
Nothing is more delicious than a light as air cake topped with sweet strawberries and whipped cream. And these cute mini Strawberry Shortcake bundt cakes make the perfect dessert for any occasion.
Servings: 12 servings
Calories: 190kcal
Ingredients
- ½ cup cake flour
- ¾ cups + 1 Tablespoons super fine sugar
- ⅛ teaspoon salt
- 6 egg whites, room temperature
- 2 ½ Tablespoons water
- ¾ teaspoons cream of tartar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- Whipped Cream
- 2 pints fresh or frozen strawberries, sliced
Instructions
- Preheat oven to 350 degrees. Very lightly grease mini-bundt pans or place paper liners in cupcake pans.
- In a medium bowl, sift together cake flour, ¼ cup + 2 tablespoons sugar, and salt.
- In a large mixing bowl, beat egg whites, water and cream of tartar until frothy. Slowly add in remaining sugar and beat until soft peaks form. Add extracts and beat just until mixed.
- Slowly fold in flour-sugar mixture into creamed mixture with rubber spatula.
- Spoon into prepared mini-bundt or cupcake pans.
- Bake for 18-20 minutes or until golden brown and top cracks feel dry. Cool on wire rack.
- To serve: Pop out mini bundt cakes or remove paper liner from cupcakes and place on plate.
- Split each horizontally and fill with whipped cream and strawberries. Replace top back on and garnish with more strawberries and whipped cream.
- Serve immediately.
Notes
PREP AHEAD/STORE
If you’re making these shortcakes in advance, store the unassembled cakes in an airtight container at room temperature for up to 2 days. Assemble them just before serving.
For any leftovers, store the cake, whipped cream, and strawberries separately in airtight containers in the refrigerator. They’re best enjoyed within a day or two for maximum flavor and freshness.
Nutrition
Calories: 190kcal | Carbohydrates: 42g | Protein: 5g | Sodium: 100mg | Potassium: 302mg | Fiber: 2g | Sugar: 31g | Vitamin A: 15IU | Vitamin C: 69.5mg | Calcium: 23mg | Iron: 0.6mg
