Mini Toasted Strawberry Shortcakes Recipe

This Mini Toasted Strawberry Shortcakes Recipe is an easy and toasted recipe, which is made with store-bought angel food cake and marshmallow cream. It’s a no-fuss take on the classic, ready in about 45 minutes.

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Mini Toasted Strawberry Shortcakes Recipe Ingredients

For the Strawberries & Syrup:

• 1/3 cup finely chopped strawberries, plus 24 whole small strawberries
• 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

1. Macerate the Strawberries: In a small bowl, gently toss the chopped strawberries with the vanilla extract and 4 tablespoons of sugar. Set aside and let the mixture sit for about 30 minutes, until the strawberries have released their juices and created a syrup.
2. Prepare the Cake Rounds: While the strawberries macerate, trim the tops off the 24 whole strawberries so they have a flat base. Cut 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.
3. Make the Meringue: In the bowl of a mixer, combine the pasteurized egg white, marshmallow cream, lemon juice, salt, and the remaining 2 tablespoons of sugar. Beat on medium speed for about 5 minutes, until the mixture forms stiff, glossy peaks. (Note: the mixture may look separated at first before it comes together).
4. Assemble the Shortcakes: Dip one flat side of each cake round about halfway into the strawberry syrup you created. 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 with a dollop of extra marshmallow cream.
5. Add the Strawberry Topper: Swirl the tip of each whole strawberry in the prepared meringue to coat it. Press a strawberry, cut-side down, into the dollop of marshmallow cream on top of each cake round.
6. Toast and Serve: Using a kitchen torch, carefully toast the meringue on the strawberries until it is lightly golden brown. Alternatively, place the baking sheet under a preheated broiler for 30-60 seconds, watching very closely to prevent burning. Serve immediately.

Recipe Tips

• How do I get a stable meringue? For the best results, use a very clean, dry bowl and beaters. A pasteurized egg white is recommended for safety. Beat the mixture until it holds a stiff peak, meaning the peak stands straight up without curling over when you lift the beaters.
• What if I don’t have a kitchen torch? You can use your oven’s broiler. Place the assembled shortcakes on a baking sheet and broil on a high setting for less than a minute. Do not walk away, as the meringue can go from golden to burnt in a matter of seconds.
• Can I make these ahead of time? These shortcakes are best assembled and served immediately. The meringue can become weepy, and the cake can get soggy if they sit for too long. You can, however, cut the cake rounds and macerate the strawberries a few hours ahead.
• What’s the best cake to use for this? Store-bought angel food cake is ideal because it’s light and airy. For a denser, more buttery base, you could also use a store-bought pound cake.

What To Serve With Mini Toasted Strawberry Shortcakes

These are the perfect bite-sized dessert, great for parties and gatherings.

• Serve on a platter for easy grabbing.
• A glass of sparkling wine or prosecco.
• A cup of coffee or tea.

How To Store Mini Toasted Strawberry Shortcakes

These are best enjoyed immediately after they are made. Storing leftovers is not recommended, as the syrup will make the cake soggy and the toasted meringue will lose its texture and may begin to weep.

Mini Toasted Strawberry Shortcakes Nutrition Facts

• Serving: 1 mini shortcake
• Calories: 120kcal
• Protein: 2g
• Fat: 2g
• Carbohydrates: 23g
• Sugar: 18g
• Sodium: 50mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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