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Mini Strawberry Shortcakes
Strawberry shortcakes
Nathan Congleton / TODAY
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(13 rated)

The secret ingredient in these sweet and fruity shortcakes is a hint of tropical liqueur. 


    • 2 cups flour
    • 4 tablespoons butter, softened
    • 4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup sugar
    • 1 egg, beaten
    • 1/3 cup milk
  • Straberries

    • 2 cups quartered strawberries
    • 1/2 cup Malibu rum
    • 1/2 cup brown sugar
  • Whipped cream

    • 2 cups heavy cream
    • 1/2 cup sugar


For the shortcakes: 

1. First, mix the flour, butter, baking powder, salt and sugar until they are the texture of cornmeal. 

2. Add in the egg, milk and mix thoroughly, by hand. 

4. Make the dough and shape it into little dropped biscuits. Put the dough on a buttered baking pan. 

4. Everybody’s oven is a bit different, but in a perfect world you would bake this at 425 degrees for 16 minutes, until the cakes are golden. Transfer to a rack and let them cool slightly. You will have 12 squares. 

For the strawberries:

1. Mix the Malibu rum and brown sugar together to make a syrup. 

2. Toss syrup over the strawberries and set aside to macerate. 

For the whipped cream:

1. Mix the cream and sugar together until stiff, using a wire whisk.

2. Top each cake square with the strawberries, whipped cream and a shortcake biscuit topper and enjoy! 

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