Description
Mini Raspberry Shortcakes are the perfect bite-sized treat for spring and summer! Fluffy sponge cakes topped with creamy raspberry frosting, fresh berries, and a dusting of powdered sugar make these little desserts as beautiful as they are delicious. Keyword: Mini Raspberry Shortcakes
Ingredients
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1 cup all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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1/2 cup sugar
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2 eggs
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1/2 cup milk
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1/4 cup melted butter
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1 tsp vanilla extract
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1 cup fresh raspberries
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1/2 cup raspberry whipped cream or buttercream
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Powdered sugar, for dusting
Instructions
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Preheat oven to 350°F (175°C). Grease or line a mini cake or muffin pan.
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In a bowl, whisk flour, baking powder, and salt.
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In another bowl, beat eggs and sugar until light. Add milk, butter, and vanilla.
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Combine wet and dry ingredients. Pour into molds and bake for 15–18 minutes.
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Let cakes cool completely. Pipe raspberry cream on top, add raspberries, dust with powdered sugar, and garnish with mint
Notes
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Substitute strawberries or blueberries for variation.
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Store in fridge and serve chilled for a refreshing bite.
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