The cream biscuits for these miniature desserts are super easy to make. We love how the strawberry jam gives the fresh fruit an extra pop.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 40 min |
| Yield: | about 30 mini shortcakes |
Ingredients
- 1 cup all-purpose flour, plus more for the work surface
- 2 tablespoons sugar, plus more for sprinkling
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2/3 cup heavy cream, plus more for brushing
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 3 large strawberries, hulled and diced very small
- 2 teaspoons strawberry jam
- Whipped cream and tiny mint leaves, for topping
Instructions
- Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.
- Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.
- Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 39 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 7 mg |
| Sodium | 31 mg |