- Combine strawberries, sugar, and lemon zest in a bowl. Marinate for at least 30 minutes.
- Whip the cream and set aside.
- In small ramekins, place pieces of cake, top with strawberries, and then whipped cream. Repeat a second time. Garnish with a mint leaf.
Surrender to these sweet, fresh mini strawberry shortcakes, a quintessential summer dessert that is sure to delight your taste buds. Envision a striking contrast between light and airy angel food cake and rich, creamy whipped cream. The strawberries explode with tart and sweet flavours, enhanced with a hint of lemon zest for a subtle yet captivating citrus touch. Each bite is a harmonious blend of textures and tastes, a culinary experience that is both simple and sophisticated. These mini shortcakes are the perfect way to end a delicious meal or to treat yourself on a sunny summer afternoon.
CHEF’S SECRET
- For perfect lemon zest, use a very fine grater and avoid the white part, which is more bitter. This way you get only the most aromatic part of the peel for optimal fragrance and flavour.
- Allow the strawberries to marinate in the sugar and lemon zest for a bit longer if you have the time; this intensifies their flavour and produces a naturally sweet syrup that will soak into the cake.
- For extra decadent whipped cream, add a bit of vanilla sugar while whipping it. This gives it a subtle hint of vanilla that pairs perfectly with the fresh strawberries.
- Serve these mini shortcakes shortly after preparing them to prevent them from getting soggy.
- To take your presentation to the next level, stack the layers asymmetrically in the ramekins for an irresistible visual effect.