Mini Strawberry Cakes – a delicious recipe with Shortcakes, Vanilla Frosting, Strawberries, Strawberry Preserves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
The measurements of strawberries and preserves is for one cake. It may take a little more or less.
2
You will use two shortcakes for each cake you want to make. Coat inside and edges of one shortcake with 2 tablespoons of jam and fill center with strawberries, pressing strawberries into jam. Place the shortcake on a plate, flat side down. This will be the bottom.
3
Coat the inside of another shortcake with jam. Put this cake on top of the bottom layer, flat side up, and press down. Frost the top and sides of the assembled cake and garnish with strawberries and or more jam.
4
Refrigerate until ready to serve. Several different fruits could be used - peaches, blueberries or raspberries, just use jam to match (or not).
296
kcal
Calories
15
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 whole Store Bought Shortcakes, 1 can Store Bought Vanilla Frosting, 16 Ounce Tub, 3 Tablespoons Fresh Chopped Strawberries, 4 Tablespoons Strawberry Preserves.
Yes, Mini Strawberry Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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