Mini Strawberry Shortcake Bites are a semi-homemade treat with only four ingredients. Start with a pretty slice of pound cake, add some cool whip, top with a fresh juicy strawberry and top with a fresh blueberry. It is also very festive and cute!
It’s party time – July 4th, Memorial Day or any time you want a patriotic dessert!
These one-bite, no-bake tiny treats come together in a snap and would be great to take along to a party or serve at home.
It is a great way to use up those summer berries and since they are mini you can (and should) eat more than one! Who’s ready to get to it?
- fresh strawberries
- fresh blueberries
- cool whip
- pre-made pound cake
Step by Step Instructions
Step 1 – cut about 3/8″ slices out of the pound cake; use a small cookie cutter to make shapes
Step 2 – use a decorator tool that is filled with cool whip to pipe a medium star on the pound cake
Step 3 – place a sliced strawberry on top of the cool whip (pre-make a small hole on strawberry)
Step 4 – top strawberry with a small dollop of cool whip
Step 5 – thread a blueberry on a decorative toothpick
Step 6 – press into the pound cake strawberry bite (being careful not to press too hard)
Here is the final scrumptious morsel!
- To keep these “one-bite” use a cookie cutter that is about 1 1/2″ in diameter. (you should also be able to get 2 shapes per slice of pound cake – I used a Sara Lee cake)
- Before placing the strawberry on top of cool whip, make a small hole through it – this will help when you add the blueberry so the cool whip doesn’t squish out
- After threading the blueberry on toothpick, gently place and press on top of stacked bite – you should be able to pick up the entire bite with the toothpick
- If you do not have a decorator tube, place cool whip in a small baggie and cut the tip off (small)
Can these be made ahead of time?
Mini Strawberry Shortcake Bites can be used immediately or stored in a covered container in the refrigerator for one day.
- Heavy whipped cream can be substituted for the cool whip
- Don’t throw away the scraps! Mix those with cool whip and the berries to use them up
- Substitute lemon curd for the cool whip
- Use a big raspberry instead of a sliced strawberry and then just top with a blueberry
I just have a thing about mini desserts when I am having friends and family over for a gathering.
Having a few mini desserts will allow your guests to try more than one plus they look so darn cute and make a great presentation!!
True story – I tried to make these as stackers – a layer of cake, a strawberry and cool whip repeated twice – well when you tried to take a bite, the cool whip squished out all over. This version is much better – just pop one into your mouth and done!
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- 8 slices pound cake
- 6 fresh strawberries
- 16 fresh blueberries
- 1 1/2 cup cool whip, thawed
- Use a pre-made pound cake and cut slices about 3/8"
- Use a 1 1/2" cookie cutter to cut out two pieces per slice
- Using a decorator bag and star tip, place about 1 1/2 tablespoons of cool whip on top of shape
- Place a sliced strawberry on top that has been pierced with a toothpick
- Add a small dollop of cool whip
- Thread a blueberry on a toothpick and place on top going through all layers
- Serve immediately or store in refrigerator for a day in a covered container
PLEASE SEE DETAILED STEP BY STEP INSTRUCTIONS IN POST
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 117mgCarbohydrates: 19gFiber: 0gSugar: 12gProtein: 2g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.