This Mini Toasted Strawberry Shortcakes Recipe is a bite-sized and elegant recipe, which uses marshmallow cream and fresh strawberries. It’s the perfect party finger food, ready in about 45 minutes.
Jump to RecipeMini Toasted Strawberry Shortcakes Ingredients
For the Strawberries & Syrup:
- 1/3 cup finely chopped strawberries
- 24 whole small strawberries (for toppers)
- 1/4 teaspoon vanilla extract
- 4 tablespoons sugar
For the Toasted Meringue Topping:
- 1 large pasteurized egg white
- 1/4 cup marshmallow cream, plus more for topping
- 1 teaspoon fresh lemon juice
- Pinch of salt
- 2 tablespoons sugar
For Assembly:
- 1 store-bought angel food cake
How To Make Mini Toasted Strawberry Shortcakes Recipe
- Macerate the Strawberries: In a small bowl, gently toss the 1/3 cup of finely chopped strawberries with the vanilla extract and 4 tablespoons of sugar. Set aside and let the mixture sit for about 30 minutes. This allows the strawberries to release their juices and create a thin, flavorful syrup.
- Prepare the Cake Rounds: While the strawberries macerate, trim the leafy tops off the 24 whole strawberries so they have a flat base to stand on. Slice the angel food cake into 1/2-inch-thick slices. Use a 1 1/2-inch round cookie cutter to cut out 24 small rounds from the cake slices.
- Make the Meringue: In the bowl of a stand mixer (or using a hand mixer), combine the pasteurized egg white, 1/4 cup marshmallow cream, lemon juice, salt, and the remaining 2 tablespoons of sugar. Beat on medium speed for about 5 minutes. At first, the mixture may look separated, but keep beating until it comes together and forms stiff, glossy peaks.
- Assemble the Base: Dip one flat side of each cake round quickly about halfway into the strawberry syrup created in step 1. Place the rounds, syrup-side up, on a baking sheet. Spoon a small amount of the chopped berries into the center of each round. Top the berries with a dollop of extra marshmallow cream (from the jar, not the meringue mixture).
- Add the Strawberry Topper: Take a whole strawberry (flat side down). Holding it by the tip, swirl the pointed end into the prepared meringue mixture to coat it. Press the strawberry, flat-cut-side down, into the dollop of marshmallow cream on top of each cake round.
- Toast and Serve: Using a kitchen torch, carefully toast the meringue on the tips of the strawberries until it is lightly golden brown and smells like toasted marshmallow. Alternatively, place the baking sheet under a preheated broiler for 30-60 seconds, watching very closely to prevent burning. Serve immediately.
Recipe Tips
- Why use pasteurized egg whites? Since the meringue is only lightly toasted (and not fully cooked through like a cake), using pasteurized egg whites ensures the dessert is safe to eat for everyone.
- How to cut angel food cake easily? Angel food cake is very spongy and can squish easily. For cleaner cuts with the cookie cutter, freeze the cake slices for 15-20 minutes before cutting out the rounds.
- Kitchen Torch vs. Broiler: A kitchen torch is highly recommended for this recipe. It gives you precision control to toast just the meringue without melting the marshmallow cream underneath or burning the cake edges. If using a broiler, keep the oven door open slightly and don’t take your eyes off it!
- Choosing strawberries: Select small, uniform strawberries for the toppers. Large strawberries will be too heavy and might cause the mini cakes to tip over.
What To Serve With Mini Toasted Strawberry Shortcakes
These petite treats are perfect for bridal showers, tea parties, or cocktail hours.
- Sparkling Rosé or Champagne
- Petit Fours
- Fresh Mint Tea
- Lemon Sorbet
How To Store Mini Toasted Strawberry Shortcakes
- Serve Immediately: These are best eaten right after assembly. The syrup will eventually make the cake soggy, and the toasted meringue is best when warm and crisp.
- Prep Ahead: You can cut the cake rounds and make the syrup a few hours ahead. Store the meringue in the fridge. Assemble and toast right before serving.
Mini Toasted Strawberry Shortcakes Nutrition Facts
(Per cake, assuming 24 mini cakes)
- Calories: ~60 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 30mg
- Total Carbohydrate: 14g
- Dietary Fiber: 0.5g
- Sugars: 10g
- Protein: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No. Regular marshmallows won’t whip into the meringue texture needed for dipping, and they are difficult to secure to the cake without melting them first. Marshmallow cream (Fluff) is essential.
You can simply cut the angel food cake into small 1.5-inch squares using a serrated knife. They will look just as elegant!
Yes, pound cake or sponge cake works well too. Angel food cake is traditional because it is light and absorbs the syrup quickly.
Mini Toasted Strawberry Shortcakes Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings30
minutes2
minutes60
kcalAdorable bite-sized angel food cakes soaked in strawberry syrup, topped with a marshmallow-glued strawberry, and finished with a torched meringue tip.
Ingredients
1/3 cup chopped strawberries + 24 whole small berries
6 tbsp sugar (divided)
1/4 tsp vanilla
1 store-bought angel food cake
1 large pasteurized egg white
1/2 cup marshmallow cream (divided)
1 tsp lemon juice
Directions
- Toss chopped berries with vanilla and 4 tbsp sugar. Let sit 30 mins to make syrup.
- Cut 24 rounds from the angel food cake slices. Trim tops of whole berries flat.
- Whip egg white, 1/4 cup marshmallow cream, lemon juice, salt, and 2 tbsp sugar to stiff peaks.
- Dip cake rounds in syrup. Top with chopped berries and a dollop of plain marshmallow cream.
- Dip tips of whole berries in the whipped meringue. Press berries onto the cakes.
- Use a torch to toast the meringue tips until golden. Serve immediately.
Notes
- Use small strawberries to keep the cakes balanced.
- A kitchen torch yields better results than a broiler.
- Freezing the cake slightly makes cutting rounds easier.
