Your Cart is Empty
These COFFEE STRAWBERRY SHORTCAKE BITES from our favorite partner @bakeandbewell are such a fun summer BBQ dessert! No utensils required to eat them!
A great coffee truly makes all the difference in this recipe, so you’ll find @beancoffeeco coffee in both the cake and the glaze! (Bonus - They’re certified organic by the USDA and CCOF!)
SAVE this for your next gathering!
Servings: 36 Bites
INGREDIENTS
CAKE
5 Tbsp Unsalted Butter,melted
1/2 Cup Cane Sugar
1 Egg,room temperature
1.5 Cups All-Purpose Flour
1.5 Tbsp The Bean Coffee Decaf Grounds*
2 Tsp Baking Powder
1/4 Tsp Sea Salt
1/2 Cup Milk
GLAZE
1 Cup + 1 Tbsp Powdered Sugar
2 Tbsp Strongly Brewed Coffee*
(If you like things sweeter, feel free to make a bit more!)
FRUIT
18 Fresh Strawberries,halved
*I used their Decaf California Blend!
DIRECTIONS
CAKE
Preheat the oven to 350º and line a 9 inch pan with parchment paper
Melt the butter in a large bowl (microwave) then stir in the sugar with a fork
Stir in the egg with a fork
In a second medium bowl, also with a fork, combine the flour, coffee grounds, baking powder, and salt
Pour the dry ingredients into the wet ingredients, and beat with a mixer on low (it will be clumpy)
Add the milk and beat again until fully smooth, but not overly mixed (dough will be wet and slightly sticky)
Add the batter to the pan (it’s ok if it doesn't fully reach the edges) and bake for 20-21 minutes
The cake will be slightly bouncy yet dense
Transfer the cake to a cooling rack
While letting the cake fully cool, create the glaze
GLAZE
Stir together the powdered sugar and brewed coffee and set aside
ASSEMBLY
Chop the cake into bite-sized pieces (about 36)
Wash and halve the strawberries
Top each cake bite with a berry, attaching them with a toothpick, placing them on a flat surface like a baking sheet
Drizzle with the glaze
Let solidify (30 min - 1 hr)
Serve and enjoy!
[These bites are best served fresh for texture, but can be stored airtight in the fridge if needed!]
