skip to Main Content

News and Education ||  Free Shipping Over $39

News and Education ||  Free Shipping Over $39

Azuca CBD Mini Strawberry Shortcakes

Azuca Sugar


Mini Strawberry Shortcakes

Source: Bubby’s Official + James Beard 

Photo: Bubby’s Official

Makes 9 servings, 25 mg Azuca CBD each  


For the biscuits:  

4 Tbsp melted butter 

2 cups sifted all-purpose flour 

1 Tbsp baking powder 

½ tsp kosher salt 

¾-1 cup heavy cream 

1 Tbsp + 2½ tsp Azuca CBD sugar or 9 Azuca CBD sugar stick packs

For the filling: 

2 cups strawberries 

1½ cups heavy cream 

½ tsp vanilla extract 

5 Tbsp sugar


Make the biscuits:  

  1. Preheat oven to 450°F.  
  2. Sift together flour, salt, baking powder, and Azuca CBD sugar into a medium bowl.  
  3. Stir in heavy cream until dough forms. Dump the dough out onto a floured surface. Knead a couple of times, then roll out to a ½” thick, 9” x 9” square. Cut into 9, 3” x 3” squares with a floured knife. 
  4. Dip each biscuit in the melted butter and place on cookie sheet 2” apart. 
  5. Bake 12-15 minutes or until crispy on the top and bottom and soft in the center. Allow to cool on a rack until room temperature.  

Make the filling:  

  1. Slice strawberries into quarters, or bite-size pieces and place them in a small bowl.  
  2. Sprinkle 4 Tbsp of sugar over the strawberries, gently toss, and allow to macerate for 30 minutes.  
  3. In the bowl of an electric mixer or in a large bowl with a whisk, beat heavy cream with vanilla and 1 Tbsp of sugar until soft peaks form.  

Assemble the shortcakes: 

    1. Slice biscuits in half horizontally (so as to make a sandwich).  
    2. Place a dollop of whipped cream on all the bottom halves of the biscuits and top with macerated strawberries and syrup. Place the remaining biscuit half on top of each cake.
Print This Recipe
Share It
Back To Top
Close search