Mini Berry Shortcakes

28 Jun

An adorable perfect bite, just sweet enough to satisfy your craving but small enough to stay light for summer time enjoyment. Perfect for July 4th cookouts with the festive colors 🙂

Time: >1 hour             Yield: 40 


  • 1 can refrigerated buttermilk biscuits (I used Trader Joe’s)
  • 1 1/2 pounds strawberries
  • 1 tub whipped dessert topping, thawed (I used Trader Joe’s)
  • 40 blueberries
  • toothpicks or mini skewers

How to make it

  • Preheat oven to 350F.
  • Line 2 baking sheets with parchment paper.
  • Cut two 1/2 inch slices from each strawberry (save leftovers for other use). I kept the two slices stacked on themselves so I could use the same strawberry for one skewer for better fit.
  • On a lightly floured surface, roll a biscuit into a 5-inch circle. Cut seven 1-1/2 inch circles and place on prepared baking sheet. Bake 7-8 minutes or until golden brown.
  • Allow biscuits to cool completely before you start to assemble the shortcakes.
  • Cut each biscuit in half. Some rise taller, those may be cut into thirds.
  • Layer a flat piece of biscuit with whipped topping, a slice of strawberry, followed by another piece of biscuit, whipped topping & strawberry. Top with a top piece of biscuit. Skewer a blueberry and push it to the top of the toothpick/skewer. Then stick through assembled short cake, careful not to handle to hard so as not to disturb the whipped topping much.
  • Continue until all shortcakes are assembled.
  • Enjoy the reaction you get when you share them!

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