Mini Strawberry Cakes

I love this biscuit recipe and this can easily be used with strawberries or peaches.

Preheat oven to 375 degrees.

Whisk flour, sugar, baking powder, and salt.
Cut in the cold butter with a pastry blender. You don’t want to use a mixer. If you don’t have a pastry blender use two forks, Mix until it’s crumbly.

In a separate bowl mix 1 1/4 C Heavy Cream & one egg. Add into the flour mixture. Stir with pastry blender or fork until the dough comes together. Don’t over mix.

Lightly flour counter. Don’t use a rolling pin. Using your hands, gently knead the dough until it comes together. You can add a bit more heavy cream if needed. Press the dough out into a square, so it’s about 2 inches thick in height. Cut using a biscuit cutter. Mix remaining egg and one tablespoon of heavy cream and brush over biscuits. You should get about 8-9 biscuits.

Bake for 25 minutes. Halfway through, rotate the baking sheet. You want the biscuits golden brown.

To make whip cream:
1 Cup of Heavy Cream
2 tablespoons of sugar

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.


3 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
1 tablespoon plus 1 1/2 teaspoons baking powder (please make sure you have fresh baking powder)
3/4 teaspoon salt
9 tablespoon cold butter
1 1/4 cups plus 1 tablespoon heavy cream
2 large eggs
1/2 cup cold heavy cream

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