When it comes to desserts, we think this diminutive delicious mini strawberry shortcake are where it’s at!

They're easy to make and perfect for summer entertaining!

Featured Ingredients

Mascarpone: An Italian cream cheese that is rich and decadent!
Vanilla Extract: This gives your mascarpone whipped cream a beautiful and luscious flavor!
- But, if you’d like to play around with the flavor profile a bit, almond extract also is delicious with the sweet cheese mixture!
Heavy Whipping Cream: If you don’t have heavy whipping cream on hand and you don’t feel like running to the store, here’s a quick DIY trick.
- Use just under a cup of half and half, with ⅛ of a cup of melted and cooled butter. The added fat from the butter will mimic the heavy whipping cream really nicely!
Granulated Sugar: You can find recipes that use superfine sugar or powdered sugar, but we find that good old fashioned granulated sugar is really our favorite ingredient for the whipped cream.
Strawberries: We love fresh strawberries in our mini strawberry shortcakes!
- They speak to the spirit of summer and the joy of the garden. But there’s nothing wrong with using frozen and thawed strawberries.
Mini Biscuits: For these, you can buy them in the store for a convenient shortcut, or you can make them yourself.
- If you don’t have the right sized biscuit cutter for the little biscuits, just use a small glass to cut them out.

Instead of strawberries: We love fresh strawberries as the star of these shortcakes. But, you could also use raspberries, blueberries, or blackberries.
Add chocolate: If you want to really ratchet up the decadence of these little guys, you could top them with a bit of shaved dark chocolate!
Add herbs: Mint is always a welcome addition to strawberries and heavy cream. But, you could also add a little thinly sliced basil for a new twist on a classic favorite!
Make them gluten free: Make gluten free biscuits with gluten free all-purpose flour or purchase gluten free dough.
Make them dairy free: Use dairy free whipped cream.
Make them vegan: Use plant-based whipped cream and cream cheese.

Store the biscuits, strawberry mixture and whipped cream separately in airtight containers. They will keep in the refrigerator 2-3 days.
Assemble the shortcake stacks just before serving.

Chef's Tip

If you make biscuits from scratch and would like to freeze them for future use, here’s how to do it.
- Just make sure the biscuits are completely cooled on a cooling rack.
Then, wrap them tightly in heavy duty foil and place them in a large resealable plastic bag for up to three months.

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An easy summer dessert made with mini biscuits, strawberry filling and a mascarpone whipped cream.

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Slice biscuits in half and set aside.
In a medium bowl, mash strawberries with a potato masher or the back of a fork. Stir in 4 tablespoons sugar.
In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream, mascarpone, remaining 2 tablespoons sugar and vanilla extract until peaks form.
Assemble stacks by layering half a mini biscuit with a scoop of strawberry filling, a dollop of whipped cream, the other half of the biscuit, another scoop of strawberry filling and another dollop of whipped cream. Garnish with a small strawberry, if desired. Repeat with remaining ingredients.

Cooking Tip: Try this recipe with store-bought biscuits; simply tear them into smaller pieces.