Mickey Strawberry Shortcakes

Mickey strawberry shortcake, sliced strawberries, Valentine's Day plate, light blue scalloped napkin, stone bench, green grass

If I had to pick one summer dessert to eat forever …!

These Mickey-shaped strawberry shortcakes are as lovely as they are scrumptious; they can’t be beat. Plus, what’s more quintessentially summer than strawberry shortcakes? They’re not complicated or overly fancy, and they’re perfect for any summer celebration!

These start with a foundation of homemade sweet biscuits. The biscuits are carefully sliced in half and piled high with strawberries. Next, top with fresh whipped cream. Finally, the finishing touch is the other half of the biscuit. The perfect summer dessert. Strawberry shortcakes complement almost any summer menu, and I 100% guarantee you’ll be wanting to polish off more than one if there are any left after your first helping!

Mickey Strawberry Shortcakes

  • 4 cups ripe, well-rinsed strawberries
  • 4 cups flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 5 teaspoons baking powder
  • 1 ¼ cups butter
  • 3 cups whipping cream
  • ¼ teaspoon vanilla extract
  • ½ cup powdered sugar (optional)

Instructions

For the Strawberries

Cut strawberries in half or slice, depending on size and preference. Gently crush about a quarter of the berries with a fork to release the juices. Mix with remaining berries. Cover and set aside for about 30 minutes to develop flavor. I do not add sugar to the strawberries. If you’d like to, you’ll need about 1/2 cup of sugar, more to taste. I suggest using powdered sugar instead of granulated sugar

For the Biscuits

Preheat oven to 375 degrees.

In a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of cold butter, and cut in with a pastry cutter. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for about a minute on a lightly floured surface, then roll it out to about 1/2-inch thickness. Using a Mickey-shaped sandwich cutter, cut the dough.

Place the biscuits on a silicone baking mat. Melt remaining butter and brush a little on the biscuits. Sprinkle with sugar, if you like! Bake for 10 to 15 minutes, or until golden brown. (Depending on the quality of your mat, and the settings of your oven, you may want to place your silicone mat on a cookie sheet for baking.)

For the Whipped Cream

Beat the remaining cream using a handheld or stand mixer, until it thickens. Add vanilla. Beat again until the cream reaches desired thickness.

Gently cut your shortcakes in half (I used a bread knife). Cover the bottom half with a heaping spoonful of berries. Top with whipped cream and cover with top half. Serve immediately.

Serves four, generously.

You can also use other berry varieties, or ripe Palisade peaches. The biscuits are also amazing for breakfast, or with tea. Oh boy!

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