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Decadent Chocolate-Dipped Strawberry Shortcake Minis

chocolate-dipped strawberry shortcake minis - featured image
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These bite-sized strawberry shortcake minis are fluffy, fruity, and dipped in rich, glossy chocolate for an irresistible dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • ½ cup (120ml) whole milk, plus a splash for brushing tops
  • 1 teaspoon vanilla extract
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tablespoons powdered sugar
  • 1 cup (240ml) heavy whipping cream
  • ½ teaspoon vanilla extract
  • 6 ounces (170g) dark or semi-sweet chocolate chips
  • 1 teaspoon vegetable oil or coconut oil

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease your mini muffin tin or line with paper liners to prevent sticking.
  2. In a large bowl, whisk together 1 ½ cups (190g) all-purpose flour, ¼ cup (50g) granulated sugar, 2 teaspoons baking powder, and ¼ teaspoon salt.
  3. Add 6 tablespoons (85g) cold, cubed unsalted butter to the dry mix. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining.
  4. Stir in ½ cup (120ml) whole milk and 1 teaspoon vanilla extract just until the dough comes together. Do not overmix.
  5. Spoon the batter evenly into the prepared mini muffin tin, filling each cup about ¾ full. Brush the tops lightly with a splash of milk.
  6. Bake for 12-15 minutes until the shortcakes are puffed and golden brown. A toothpick inserted in the center should come out clean. Remove from oven and let cool on a wire rack.
  7. While the shortcakes bake, toss 2 cups (300g) sliced fresh strawberries with 2 tablespoons powdered sugar in a bowl. Let macerate for at least 10 minutes.
  8. In a chilled bowl, beat 1 cup (240ml) heavy whipping cream with ½ teaspoon vanilla extract until soft peaks form.
  9. Melt 6 ounces (170g) chocolate chips with 1 teaspoon vegetable or coconut oil in a small saucepan over low heat or in 20-second bursts in the microwave until smooth and glossy.
  10. Slice each cooled shortcake mini in half horizontally. Spoon a dollop of whipped cream and a few macerated strawberries onto the bottom half, then sandwich with the top half.
  11. Holding each mini by the bottom, gently dip the top half into the melted chocolate, letting excess drip off. Place dipped minis on a parchment-lined tray or cooling rack and let the chocolate set for about 20 minutes at room temperature or 10 minutes in the fridge.
  12. Serve fresh. Refrigerate leftovers covered for up to 2 days.

Notes

Keep butter cold to ensure flaky shortcakes. Do not overmix dough to avoid dense texture. Assemble minis shortly before serving to prevent sogginess. Rewarm chocolate gently if it thickens during dipping. For gluten-free, use 1-to-1 gluten-free baking flour. For dairy-free, substitute milk and cream with plant-based alternatives and butter with vegan margarine.

Nutrition

Keywords: strawberry shortcake, chocolate dipped, mini desserts, easy dessert, homemade dessert, shortcake minis, chocolate strawberry dessert

Find it online: https://breezybake.com/decadent-chocolate-dipped-strawberry-shortcake-minis-recipe-easy-homemade-dessert/