Mini Strawberry Shortcakes
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Mini Strawberry Shortcakes


Preheat oven to 350°F. Oil 8 wide-mouth, half-pint glass jars and place on a baking sheet. In a large mixing bowl, whisk together 1/2 cup heavy cream, 1/2 cup Sugar In The Raw Organic White®, oil, egg, vanilla, and lemon zest until smooth. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour mixture into egg mixture until combined. Pour 1/4 cup batter into each jar and bake until a toothpick inserted comes out clean, about 20-25 minutes. Cool completely.

Place strawberry slices around the inside of each jar. Whip remaining 1 1/2 cups cream with remaining 1/4 cup Sugar In The Raw Organic White®, until soft peaks form. Transfer cream to a large resealable plastic bag and cut off about 1/2” of one corner. Pipe whipped cream into jars. Top with more strawberries.


In the raw® products used

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