Strawberry Shortcake Dessert Shooters

Sheri Mullins


Mini-desserts! Strawberries have always been my favorite.


★★★★★ 1 vote

12-16 Shots
25 Min


  • 2 c
    sliced strawberries
  • 1/3 c

  • 1 c
    all-purpose flour
  • 1/2 Tbsp
    baking powder
  • 1/4 tsp
  • 1 1/2 Tbsp
  • 4 Tbsp
    chilled butter, cut into small pieces
  • 1/3 to 1/2 c

  • 1/2 pt
    heavy whipping cream
  • 1 Tbsp

  • 12
    2-4 oz shot glasses
  • 12
    demitisse spoons

How to Make Strawberry Shortcake Dessert Shooters


  1. Preheat oven to 425°. In a large bowl, combine sliced strawberries & sugar, then set aside
  2. In another large bowl, combine the dry ingredients for the biscuits and mix until combined.
  3. Using a hand mixer on low speed, add the butter to the flour mixture and mix until you end up with a coarse meal. Some larger pieces of butter are okay to have in the mix at this point
  4. Add the milk slowly and mix with a fork until the dough begins to moisten. Don’t overmix!
  5. Transfer the dough onto a well-floured surface and knead gently, 3-4 times, until the dough holds together on its own. Don't overwork!
  6. Using a rolling pin, roll out the dough until it’s about ½” thick. With a cookie cutter (or the smaller end of your shot glass), cut out tiny little shortcakes. You should be able to make at least 16 1 ½” biscuits. Place the biscuits onto a foil-lined cookie sheet, sprinkle with some sugar (if desired) and bake in the oven for 8-11 minutes or until a light golden brown at the top
  7. While the shortcake biscuits are baking, make the whipped cream by combining the cream & 1 T sugar in a bowl and whipping until light & fluffy
  8. Once the biscuits are done, allow to cool on a rack for a few minutes. Assemble your dessert shots parfait-style, layering a biscuit, strawberries, and whipped cream. Garnish with whipped cream and more strawberries
  9. (recipe courtesy of Poor Girl Eats Well)

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