Mini shortcakes, strawberries, and whipped cream stacked on skewers for easy bite-sized party treats.
# Components:
→ Shortcake
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine salt
06 - 1/2 cup unsalted butter, cold and diced
07 - 2/3 cup whole milk
08 - 1 teaspoon pure vanilla extract
→ Filling & Assembly
09 - 1 pound fresh strawberries, hulled and halved
10 - 1 cup heavy whipping cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract
13 - 12 small wooden skewers
# Method:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly distributed.
03 - Work the cold diced butter into the dry mixture with a pastry cutter or your fingertips until the texture resembles coarse crumbs with pea-sized pieces remaining.
04 - Stir in the milk and vanilla extract just until the dough comes together; avoid overmixing to keep the shortcakes tender.
05 - Turn the dough onto a lightly floured surface, pat or roll to about 3/4 inch thickness, and cut 24 rounds using a 1-inch round cutter; reroll scraps as needed.
06 - Arrange the rounds on the prepared sheet and bake 12 to 15 minutes until lightly golden; transfer to a wire rack and cool completely.
07 - While the shortcakes cool, whip the heavy cream with the powdered sugar and vanilla until soft peaks form, taking care not to overwhip.
08 - Cut cooled shortcakes in half horizontally. Thread onto each skewer: a bottom half, a strawberry half (cut side down), a spoonful of whipped cream, another strawberry half (cut side up), and the top shortcake half; repeat for all 12 skewers.
09 - Serve immediately for best texture or refrigerate briefly if you need to hold them before serving.
