Hey guys, do you like strawberries?
I haven’t met too many people in this world who don’t enjoy strawberries. It’s difficult to resist the sweet burst of berry goodness when you bite into a perfectly ripe strawberry, that’s for sure. They’re also super cute, make some of the best desserts, jams/jellies, smoothies and ice cream, and are 100% in season right now. We have a giant strawberry patch (and when I say giant, I mean GIANT), so we are on currently on strawberry overload. No complaints here, other than the fact that it takes hours to harvest them all; albeit they’re fun hours. So please be on alert for 45 strawberry recipes in the near future.
Okay, that might be a bit of an exaggeration, but you know what I’m sayin’.
One of my very favorite desserts is strawberry shortcake. I mean, how can you go wrong with fluffy, buttery buttermilk biscuits, sweet strawberry filling and vanilla mascarpone whip? And because I like mini foods, I went with Mini Strawberry Shortcake Stacks… why not?
How adorable are these lil stacks? I seriously want to just stare at them all day long. And then eat them, of course.
Happy strawberry season, guys. XOXO.
- 16 mini biscuits
- 2 lbs. strawberries, hulled
- 6 Tbsp. granulated sugar, divided
- 1 cup heavy whipping cream
- 2 Tbsp. mascarpone
- 1 tsp. pure vanilla extract
- 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.
- If the recipe makes extra biscuits, make more shortcake. 🙂