Mini Strawberry Shortcakes

California strawberries are exploding all over the Farmer's Market. A three-pack of deliciousness runs $5 - $8. Yum!!

So what to do to showcase these lovely fruits?! Strawberry shortcake!

I used the Tartine (delicious San Francisco bakery...a must-go on any trip up North) recipe for the biscuits from their cookbook, Tartine.

These biscuits come together in no time! Cut in some butter, mix in heavy cream, pat out the dough, cut and brush with sugar. Easy peasy!

I split the biscuit, layered in some strawberries (macerated in sugar for 15 minutes), and some whipped cream (with a little sugar and vanilla).

The Tartine recipe makes 6 four-inch biscuits but I used a small circle cutter and got 15 minis. Serving them in cupcake liners makes it easier for my co-workers to grab (I did put out forks).

Mini strawberry shortcakes. Summer fruit delights. And isn't this cake stand awesome? I'm borrowing it from my cousin...who may never see it again! :)

Recipe:
Click here for printable recipe
Adapted from Tartine, page 116 (Amazon or WorldCat)
Mixed-Berry Shortcakes - Be sure to pick up the book to get their berry-caramel sauce!

Biscuits
2 1/2 C + 2 T (12 1/2 oz) all-purpose flour
1 T baking powder
1/4 c sugar
3/4 t salt
7 T unsalted butter, very cold
1 C heavy cream, very cold
Extra cream and sugar for the tops

1. Preheat oven to 425 degrees.
2. Sift flour, baking powder, sugar and salt in a mixing bowl.
3. Cut butter into small pieces, and cut butter into dry ingredients. I used a pastry blender, but you can use 2 knives or your fingers to get pea size pieces of butter.
4. Make a well in the center and pour in the cream. Gently mix the dough together with a wooden spoon or your hands. Don't overmix...it'll look shaggy.
5. Turn the dough onto a floured surface and roll out to 1-inch thick. I didn't have time for a roller so I just patted it out. Tartine uses a 4-inch circle cutter (for 6 circles). I used a small 2-inch circle cutter and got 15 biscuits.
6. Place biscuits on baking sheet (I placed on a Silpat) and brush tops with heavy cream and sprinkle with sugar.
7. Bake until golden, 10 to 12 minutes.

For my shortcakes, I cut about a pint of strawberries and macerated them in some sugar - amount of sugar depends on the sweetness of your strawberries. I whipped some heavy cream (about 1 1/2 cups) and with sugar and vanilla (to taste). Assemble and serve immediately or within a few hours. I assembled mine at 6:30 am, drove to work, stuck them in the fridge and served them at 11:00 am for a coffeebreak/pre-lunch treat. :)