Strawberry Shortcake Minis

I had a party recently and made these adorable mini strawberry shortcakes. They looked adorable on the sweet table, and stayed neat. These are a lot simpler than making a full cake.

INGREDIENTS:

2 pounds fresh strawberries, sliced
1 cup all-purpose flour

2 tablespoons cornstarch

1 1/2 teaspoons baking powder

5 eggs, separated

1 teaspoon vanilla extract

1 1/4 cups white sugar

canned dairy whipped cream

DIRECTIONS:

-preheat an oven to 375ºF (190ºC)

-grease and flour a 9x13-inch baking dish.

-whisk the flour together with cornstarch, and baking powder in a mixing bowl.

-beat the egg yolks in a small bowl with the vanilla extract until smooth; set aside.

-whip the egg whites with an electric mixer, slowly add the sugar to the egg whites, until the sugar is incorporated and the whites are stiff..

-fold in the yolk mixture until almost fully blended into the whites.

-fold in the flour mixture until just combined.

-scrape the batter into the prepared baking dish. 

-bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes.

-cool in the pan for 10 minutes.

-with a round cutter or bottom of a cup, cut as many circles as you can.

-whip your cream in a circular motion on top of each cake.

-decorate with 2-3 sliced strawberries on top.               

preparation: 35 minutes

bake time: 25 minutes

yields: 10-12 servings

notes: you may also bake these in seperate small cake pans, just be sure to bake it for a little less time, and check on it often. hope you enjoy!

credits: Arielle B.