Mini Strawberry Shortcake Biscuits Recipe
Mini strawberry shortcake biscuits arrive tiny, adorable, and dangerously addictive—basically, the dessert equivalent of those shoes you didn’t need but bought.
Juicy strawberries steal the spotlight with bright, sweet flavor that makes you forget boring fruit salads ever existed.
Fluffy biscuits bake up golden, buttery, and melt-in-your-mouth fabulous—without an ounce of dairy guilt.
Coconut whipped cream swirls in with airy perfection, demanding attention like the diva it is.
Serve these minis, and suddenly you’re the chic hostess who casually serves bakery-level treats at home.
Mini Strawberry Shortcake Biscuits Recipe
Delicate vegan biscuits layered with juicy strawberries and fluffy whipped cream—cute, portable, and wildly satisfying.
Ingredients
Method
- Toss strawberries with granulated sugar and set aside 15 minutes to release juices.
- Preheat oven to 425°F (220°C). Line baking sheet with parchment.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cut in coconut oil until mixture resembles coarse crumbs.
- Mix milk with vinegar and vanilla; stir into dry mix until dough forms.
- Turn dough onto floured surface, pat into 1-inch thickness, cut into 8 rounds.
- Bake 12–15 minutes, until golden. Cool slightly.
- Whip chilled coconut cream with powdered sugar until fluffy.
- Split biscuits, layer with strawberries and whipped cream.
- Stack them dramatically, serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 230
- Total Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin C: 18%
- Calcium: 7%
- Iron: 9%
- Potassium: 8%
- Magnesium: 6%
Additional Notes/Tips
- Chill coconut cream overnight—soft cream ruins your diva moment.
- Use biscuit cutters for uniform minis or go rustic with messy charm.
- For sparkle, sprinkle tops with sugar before baking.
- Swap in peaches or blueberries for variety.
