This National Strawberry Sundae Day impress your friends and family with these dainty (but guaranteed scrumptious) mini desserts! Take advantage of the season with some fresh strawberries, whip up a quick shortcake and crumble together in layers - this will have your mouth watering!
Homemade whipping cream is easy to make and gives you a creaminess that you can't beat, but store-bought works great as well for layering and topping in a hurry. These are delightful in single-serving sizes, but could also work well in a large trifle bowl. Serve this yummy dessert parfait tonight and watch it disappear before your eyes!
For the shortcakes
- 1 2⁄3 cups all-purpose flour
- 2 Tbs. sugar
- 1 Tbs. baking powder
- 1 tsp. finely grated lemon zest
- 3⁄4 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into
- small pieces
- 3⁄4 cup buttermilk
- 1⁄2 tsp. vanilla extract
- 4 cups strawberries, hulled and cut into slices
- 1/4 inch thick
- 1⁄4 cup sugar
- 3/4 cup heavy cream, well chilled
- 2 Tbs. sugar
- 1/2 tsp. vanilla extract
To make the shortcakes, preheat an oven to 400°F.In a bowl, whisk together the flour, sugar, baking powder, lemon zest and salt until well blended.
Using a pastry blender, cut in the butter until the pieces are no larger than peas. Add the buttermilk and vanilla and gently toss with a fork or rubber spatula until the flour is just moistened and the ingredients are blended.
Turn the shaggy dough out onto a lightly floured work surface. Gently press the dough into a thick rectangle about 6 by 4 inches. Using a large sharp knife, trim the edges even, then cut the dough into 6 equal squares.
Place the squares on an ungreased baking sheet, spacing them well apart. Bake until they are puffed and golden, 15 to 18 minutes.
Transfer to a wire rack to cool slightly or completely.
Meanwhile, prepare the strawberries: In a bowl, toss together the strawberries and sugar with a fork, lightly crushing some of the berries. Cover the berries and refrigerate until well chilled or until ready to serve.
To make the whipped cream, in a deep bowl, combine the cream, sugar and vanilla. Using an electric mixer, beat on medium-high speed until soft peaks form and the cream is billowy, about 2 minutes. Cover the bowl and refrigerate until ready to serve or for up to 2 hours.
To serve, crumble the shortcakes into the bottom of a mini mason jar. Spoon some of the strawberries, including the juices, over the top with a dollop of the whipped cream. Top with the remaining shortcake pieces, a few strawberry pieces and more whipped cream. Serve immediately. Enjoy!