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.
Recipe courtesy of Food Network Kitchen
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Tiny Strawberry Shortcakes
Total:
1 hr 30 min
(includes cooling time)
Active:
40 min
Yield:
about 30 mini shortcakes
Level:
Easy
Total:
1 hr 30 min
(includes cooling time)
Active:
40 min
Yield:
about 30 mini shortcakes
Level:
Easy

Ingredients

Directions

Special equipment: a 1-inch round cookie cutter

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.)

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