Sweet & Tart Strawberry Shortcake Minis
Make Delicious Mini Strawberry Shortcakes Using Strawberry Jam
Hello everyone! Today, we’re going to make adorable mini strawberry shortcakes using store-bought strawberry jam. They’re incredibly simple to make and perfect as a bite-sized treat! Their delightful combination of moist cake, fluffy cream, and sweet-tart strawberry jam is truly irresistible. Let’s get baking! ^^
Cake Base Ingredients
- 2 fresh eggs
- 50g granulated sugar
- 3g salt
- 12g unsalted butter, melted
- 50g cake flour
- 10g milk
Cooking Instructions
Step 1
To begin making the cake base, crack 2 eggs into a mixing bowl. Whisk them with a hand mixer on the lowest speed until they turn a pale ivory color and slightly frothy.
Step 2
Gradually add the 50g of sugar in 2-3 additions while continuing to whisk. It’s crucial to whisk thoroughly after each sugar addition until the sugar is completely dissolved, creating a stable and fluffy egg foam. You should achieve a rich, smooth, ivory-colored foam.
Step 3
Sift the 50g of cake flour and 3g of salt together 2-3 times directly over the egg foam. Gently fold the dry ingredients into the wet using a spatula, drawing an ’11’ shape or turning the bowl as you fold. Be careful not to deflate the foam. Mix just until no streaks of flour remain.
Step 4
Lightly warm the 12g of melted butter and 10g of milk (you can use a microwave). Take a small portion of the batter and mix it thoroughly with the warm butter and milk mixture. This helps the butter and milk incorporate smoothly into the main batter. Then, gently fold this mixture back into the rest of the batter.
Step 5
Pour the batter into your buttered cake pan (or muffin tins). Gently tap the pan on the counter 2-3 times to release any large air bubbles from the batter. Bake in a preheated oven at 170°C (340°F) for about 10-12 minutes. A skewer inserted into the center should come out clean when it’s done.
Step 6
Once removed from the oven, immediately invert the cake sheet onto a wire rack to cool completely. Handle it gently as it can be delicate when hot.
Step 7
Once the cake sheet is completely cool, carefully slice it in half horizontally using a serrated knife. Spread a generous layer of strawberry jam onto the bottom half. Then, evenly spread whipped cream over the jam. (Ensure your cream is whipped to stiff peaks.)
Step 8
Carefully place the other cake half on top to create a sandwich. Once assembled, trim the cake into your desired mini portions, such as squares or rounds.
Step 9
Finally, dust generously with powdered sugar using a sieve for a beautiful finish. Your delightful mini strawberry shortcakes are ready to be enjoyed!
