Easy Homemade Mini Strawberry Shortcakes
Looking for a bakery-worthy treat with minimal effort but maximum flavor…perfect for everyday celebrations or a sweet weekend indulgence. These Mini Strawberry Shortcakes start with a buttery pound cake, start with a cake mix, then get layered with juicy, sugar-kissed strawberries and a dollop of homemade whipped cream.
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There’s nothing better than these mini strawberry shortcakes when I’m craving something sweet. My family asks for these all the time during strawberry season, and I’m always happy to make them!
The simple combo of pound cake, juicy strawberries, and whipped cream makes these perfect for when you want something that looks fancy but doesn’t take forever to put together.
In the summer months, I grab fresh strawberries from our local grocery store or farmer’s market when they’re super sweet and ripe. These mini desserts are perfect for a casual dinner party or just a random night when you need a quick sweet fix!
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Why You’ll Love these Mini Strawberry Shortcakes
- The mini cakes start with a cake mix, so they’re super simple and turn out perfectly every time.
- You can use homemade whipped cream or save yourself a bit of time and grab whipped topping from the grocery store.
- The fresh strawberries make this dessert perfect for spring and summer baking.
Ingredients Needed
- Vanilla Cake Mix: This is the quick foundation for our mini strawberry shortcakes and cuts down on prep time, making this recipe easy peasy.
- Vanilla Pudding Mix: This is the secret to getting that perfect pound cake texture! It makes the cakes extra moist and gives them that bakery taste everyone loves.
- Sour Cream: Don’t skip this! It adds incredible moisture and a slight tang that balances the sweetness. Greek yogurt can work as a substitute if you’re in a pinch.
- Fresh Strawberries: Look for bright red berries without white shoulders for the sweetest flavor. Fresh strawberries make this classic dessert extra delicious.
- Heavy Whipping Cream: For making that perfect cloud of homemade whipped cream. Make sure the heavy cream is very cold to get those stiff peaks when you whip it.
See recipe card for full information on ingredients and quantities.
Variations
Cupcakes- Divide the batter between 12-14 muffin cups and bake for 15-18 minutes. After the cupcakes have cooled, top as directed.
Trifles- If you prefer to not take the time to make individual cakes then make a trifle. Layer the ingredients in a trifle bowl and serve.
Regular Sized Bundt Pan– To make one strawberry shortcake, add the cake batter to a greased bundt pan and bake for 45-55 minutes. To serve, cut slices and top each slice with whipped cream and strawberries.
How to Make Mini Strawberry Shortcakes
Mini Pound Cakes
- In a large bowl, whisk together the cake mix and pudding mix until well combined. This creates the base for our individual strawberry shortcakes. In another medium bowl, mix the eggs, vegetable oil, milk, sour cream, and vanilla until smooth. This step is quick but important to get all those wet ingredients properly mixed. Add the dry ingredients to your wet mixture and stir until just combined. The batter should be thick but still easy to pour – don’t overmix or your cakes might turn out dense. Spray your mini bundt pan really well with cooking spray. Make sure to get all the grooves so your mini shortcakes come out cleanly. Fill each cavity of the prepared pan about 2/3 full- if you add too much, they’ll overflow during baking. If you have leftover batter, keep it at room temperature until your first batch is done.
- Bake for 20-25 minutes or until the cakes are golden brown and spring back when you lightly touch them. I usually set a timer for 20 minutes and check them, since all ovens bake a bit differently. Let the cakes cool in the pan for 5 minutes, then flip them onto a wire rack to cool completely. If they stick a bit, gently run a plastic knife around the edges.
Sugared Strawberries
- While the cakes are cooling, mix your sliced fresh strawberries with the sugar in a small bowl.
- Cover the mixture with plastic wrap and refrigerate until ready to use.
Assembly
- Next, make the homemade whipped cream by beating heavy cream, powdered sugar and vanilla with an electric mixer until soft peaks form. Add a dollop of whipped cream to the top of each cake.
- Spoon macerated strawberries over the top of each cake. Sprinkle with powdered sugar if desired. These are best served right away, but you can keep the components separate in the fridge and assemble just before serving.
Expert Tips
- Liberally spray the mini bundt pan before baking. This is the best way to make sure your mini cakes release cleanly without sticking. Pay special attention to all the nooks and crannies of the pan, just like this mini Lemon Bundt Cake recipe.
- Only fill the bundt cavity 2/3 full. If you add too much batter, it will overflow during baking and create a mess in your oven.
- Let the cakes cool in the pan for 5 minutes before removing. This cooling time allows the cakes to set up properly, making them easier to remove from the pan.
- Adjust the sweetness of your strawberries based on personal preference. If your strawberries are already very sweet, you might need less jam. Taste and adjust as needed.
- For a quick version, use Cool Whip instead of homemade whipped cream. While I prefer the taste of homemade, Cool Whip is a great time-saver when you’re in a hurry.
- Use a scoop of ice cream on top of the homemade strawberry shortcakes. This is a great way to get a cool dessert perfect during the summer.
Storage and Freezing Instructions
Storage: Keep this mini strawberry shortcake recipe in an airtight container at room temperature for up to 3 days. Store the whipped cream and strawberries separately in the refrigerator – leftover whipped cream will keep for about 2 days.
Freezing: The pound cakes freeze perfectly for up to 2 months. Cool them completely on a wire rack, then wrap each cake individually in plastic wrap before placing in a freezer bag. Thaw at room temperature for 1-2 hours before topping with fresh berries and cream. I don’t recommend freezing the assembled shortcakes as the texture of the berries and cream will change when thawed.
Recipe FAQs
Yes! This batter works great for cupcakes. Just divide it between 12-14 lined muffin cups and bake for 15-18 minutes at 350°F. Once they’re cool, top each cupcake with whipped cream and berries for a simpler version of the same dessert.
In a pinch, frozen berries will work. Make sure to thaw them completely and drain off the extra liquid before mixing with the sugar. They’ll be softer than fresh ones, but still taste great on the cakes.
For sure! If you don’t have a mini bundt pan, try using a regular muffin tin, a mini loaf pan, or even a regular-sized bundt (just adjust the baking time as mentioned in the variations). The shape will be different, but the flavor will still be delicious.
Do you love strawberry desserts? Try these recipes…
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Easy Mini Strawberry Shortcakes
Ingredients
Mini Pound Cakes
- 1 box vanilla cake mix {13.25 ounces}
- 1 box instant vanilla pudding mix {3.4 ounces}
- 1 cup milk
- 4 large eggs
- ⅓ cup sour cream
- ¼ cup vegetable oil
- 1 teaspoon vanilla bean paste {or vanilla extract}
Sugared Strawberries
- 2 cups fresh strawberries {sliced}
- ¼-½ cup granulated sugar {or to taste}
Homemade Whipped Cream
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla bean paste {or vanilla extract}
Instructions
Mini Pound Cakes
- Preheat the oven to 350°.
- In a large bowl, whisk together cake mix and pudding mix. Set aside. In another mixing bowl, add eggs, oil, water, sour cream, vanilla extract and mix until smooth. Dump the dry mixture into the wet mixture and mix until just combined.
- Spray mini bundt cake pan liberally with nonstick cooking spray. Spoon batter into pan, filling each Bundt cake cavity 2/3 full. NOTE: If you need to make a 2nd batch, loosely cover the leftover batter and keep at room temperature until your pan is ready again.
- Bake for 20-25 minutes or until the cakes are a light golden brown and spring back when they are lightly poked with your finger. Remove from the oven and allow to cool in the pan for 5 minutes. Carefully invert the pan onto a wire rack and give it a little shake to release the cakes. Allow the Bundt cakes to cool completely.
Sugared Strawberries
- When the cakes are cooling, mix the sliced strawberries and sugar together {adjusting the amount of sugar to your taste}. Let the mixture sit at room temperature or in the refrigerator until the strawberries release their juices.
Homemade Whipped Cream
- Add whipped cream to a mixing bowl with powdered sugar and vanilla, beat with an electric mixer until stiff peaks form. Note: If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
Serving
- To serve, add a generous dollop of whipped cream on top of the bundt cakes and top with desired amount of strawberries.
