Easy Mini Strawberry Shortcakes

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Mini pound cakes that start with a cake mix are topped with homemade whipped cream and perfectly sweetened strawberries.

Prep Time20

Cook Time50

Cooling Time5

Total Time1 15

Course: Dessert

Cuisine: American

Servings: mini cakes

Calories: 385kcal

Author: June Albertson-Dick

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.

Notes

Keep the mini strawberry shortcakes in an airtight container at room temperature for up to 3 days. Store the whipped cream and strawberries separately in the refrigerator - the cream will keep for about 2 days, and the berries for 2-3 days.

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 pan. Just adjust the baking time accordingly.

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