Mini Strawberry Shortcake Recipe

Hi, let's make this Mini Strawberry Shortcake with layers of incredibly fluffy genoise, filled with Chantilly cream and fresh strawberries. This recipe is perfectly portioned to make enough cake for one person. Let's get started!

Ingredients:
For the Genoise Sponge Cake:
1 large egg
1/4 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon cornstarch
A pinch of salt
1 tablespoon milk
1 tablespoon flavorless oil (vegetable or canola oil)
1/2 teaspoon vanilla extract
For the Chantilly Cream:
3/4 cup heavy cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
For the Filling and Decoration:
Fresh strawberries, washed, patted dry, and halved
Finely cut chives (optional, for garnish)

Instructions:
Prepare the Genoise Sponge Cake:
Preheat your oven to 350°F (175°C). Line the bottom of a 4-inch cake pan with parchment paper.
In a mixing bowl, whip together the egg and granulated sugar using an electric mixer until the mixture is thick, pale, and fluffy.

In a separate bowl, mix together the all-purpose flour, cornstarch, and salt. Sift these dry ingredients into the egg mixture.
Gently fold the dry ingredients into the egg mixture using a whisk, mimicking folding motions to avoid deflating the batter.

In another small bowl, mix together the milk, oil, and vanilla extract. Add a small portion of the batter into this wet mixture and stir vigorously to combine.
Fold this combined mixture back into the main batter gently until well incorporated.

Pour the batter into the prepared cake pan from a height to pop large air bubbles. Swirl a toothpick through the batter to release any remaining bubbles, and tap the pan on the counter a few times.
Attach cake strips to the pan (or use a water bath) to help the cake rise evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Run a butter knife around the sides of the cake pan to loosen the cake. Remove from the pan, peel off the parchment paper, and let the cake cool completely.

Prepare the Chantilly Cream:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until the cream holds a peak and can stand up on its own. Do not overwhip.

Assemble the Mini Strawberry Shortcake:
Once the cake has cooled completely, cut it in half horizontally to create two layers. Trim off the dome of the cake if necessary.
Spread a layer of Chantilly cream on the bottom layer of the cake. Arrange halved strawberries on top of the cream.
Place the second cake layer on top, and spread more Chantilly cream over the top layer and around the sides.
Decorate with more halved strawberries and garnish with finely cut chives if desired.

Conclusion:
Serve the mini strawberry shortcake immediately. Enjoy the light, airy texture of the genoise sponge, the richness of the Chantilly cream, and the freshness of the strawberries.
I hope you enjoyed making this delightful Mini Strawberry Shortcake. For more single-serving cake recipes and flavor variations, check out my single-serving cake series. Happy baking!

Crez=ated by : Jasma Fusion Cuisine