Mini Chocolate Strawberry Shortcakes
A charming, effortless dessert perfect for Mother’s Day, these petite shortcakes transform tender pound cake into an elegant treat layered with fresh strawberries and billowy whipped cream.
- Yield
- 12 mini shortcakes
Directions
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Prepare the cakes: Slice the poundcake into 1-inch thick slices and cut into small, bite-sized squares. Slice each square in half horizontally to create a top and bottom layer.
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Prepare the strawberries: Slice 6 strawberries in half. Set aside. Dice the remaining strawberries into small pieces and place in a small bowl. Stir in the sugar and pinch of salt. Let macerate for 10 minutes to release juices. Dip the halved strawberries in melted chocolate and place on parchment or a rack to firm up in the refrigerator.
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Fill the shortcakes: Pipe a layer of whipped cream onto the bottom half of each cake. Use a slotted spoon to drain a small spoonful of macerated strawberries onto the cream. Do not overfill.
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Melt the chocolate: Gently melt the chocolate in a microwave-safe bowl in 20–30 second intervals, stirring until smooth. Stir a tablespoon of room-temperature heavy cream for a glossy finish.
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Assemble: Gently place the top layer of cake over the strawberries. Drizzle melted chocolate over the top in a zigzag pattern. Pipe a decorative swirl of whipped cream on top.
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Garnish and serve: Finish with a halved strawberry and a small mint leaf for an elegant presentation. Optionally: Insert a decorative cocktail pick. Serve immediately.
From Shawnie's class “Elegant Party Appetizers”
