Recipe by Faigy Cohen

Mini Strawberry Shortcakes

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Parve Parve
Easy Easy
15 Servings
Allergens

Every year, for as long as I can remember, we celebrated the third night’s ushpizin (for my brother of the same name) with a strawberry shortcake. I don’t know where this tradition came from, but I knew that strawberry shortcake would have to make it onto this ushpizin dessert list. What can be more adorable than mini cakes? And here’s a shortcut for you: You can use a 21-ounce can of store-bought strawberry pie filling instead of the strawberry filling recipe here (shhh, nobody will know!).

Yields 15 cakes

Ingredients

Cake

  • 1 and 1/3 cups Glicks Flour

  • 1 and 1/2 teaspoons baking powder

  • 1/4 cup orange juice

Strawberry Filling

To Assemble

  • fresh mint, for garnish

Directions

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Beat eggs and sugars on high speed for five minutes. Add oil and mix. Combine flour and baking powder in a separate bowl, then add to mixer and mix to combine. Add orange juice and beat for another two minutes.

3.

Spoon batter into greased muffin tins until three-fourths full. (I used shot-glass silicone molds, available on Amazon, for a prettier presentation.) If you use silicone pans, place them on a sturdy metal pan before placing in the oven.

4.

Lightly tap the pans on the countertop to release air bubbles.

5.

Bake for 25 to 30 minutes, or until a toothpick comes out clean.

6.

Remove the cakes from the pan and let cool on a cooling rack.

7.

For the filling, heat sugar and lemon juice in a small saucepan. Add strawberries and cook until soft, about five to 10 minutes. Dissolve cornstarch in water and add to saucepan. Simmer until thickened, then set aside to cool.

8.

Beat whipped topping in a mixer on high speed until peaks form. Transfer to a piping bag or ziplock bag and snip the corner.

9.

IF USING MUFFIN PANS: Scoop out some cake from the top to form a deep, narrow hole. IF USING SHOT-GLASS MOLDS: Turn them upside down so that you have a hole in the center of each cake.

10.

Fill each cake with a spoonful of strawberry filling.

11.

Pipe whipped cream on top and drizzle with strawberry sauce. (Tip: Instead of store-bought syrup you can use the strawberry sauce hack from the hot apples recipe.)

12.

Garnish with a slice of strawberry and mint leaves.

Notes:

The cake freezes well. Fill and top with whipped cream and refrigerate. Drizzle strawberry sauce and garnish with fresh strawberries right before serving.

Credits

Photography by Chay Berger

Mini Strawberry Shortcakes

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tali grossman
tali grossman
21 days ago

when do I pipe in the strawberry

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Goldy
Goldy
1 month ago

can I freeze the mini strawberry shortcake?

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Goldy
Goldy
1 month ago

can I freeze this?

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Karina
Karina
1 month ago