Strawberry shortcake gets an elevated twist with these mini stacks, infused with cannabis for a relaxing, indulgent treat. Perfect for summer gatherings or a cozy night in, each bite combines flaky shortcake layers, macerated strawberries, and fluffy whipped cream—all laced with homemade cannabutter. This recipe serves 6-8 (makes about 12-16 mini stacks) and includes detailed decarboxylation and infusion steps for safe, effective cannabis activation.
Important Disclaimer: Cannabis edibles can be potent and effects may take 1-2 hours to onset. Start with a low dose (1/4 stack), consume responsibly, and only where legal. Consult a professional for dosage based on your tolerance. This recipe assumes 7-10 grams of decarboxylated cannabis flower for moderate potency (adjust as needed).
Ingredients
For Cannabutter (makes about 1 cup; use 1/2 cup in recipe)
- 7-10 grams high-quality cannabis flower (strain of choice, e.g., indica for relaxation)
- 1 cup (2 sticks) unsalted butter
- 2 cups water (for infusion method)
For Shortcakes (infused)
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold cannabutter (cubed; from above)
- 2/3 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
For Strawberries
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For Whipped Cream
- 1 1/2 cups heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Decarboxylate the Cannabis (30-40 minutes)
Decarboxylation activates THC/CBD by converting THCA/CBDA through heat—essential for edibles.
1. Preheat oven to 240°F (115°C). Line a baking sheet with parchment paper.
2. Break cannabis flower into small buds (pea-sized; no grinding needed).
3. Spread evenly on the sheet. Cover loosely with foil to retain terpenes.
4. Bake for 30-40 minutes, shaking the tray halfway. It should turn light brown and fragrant (not burnt).
5. Remove and let cool completely. Store in an airtight container if not infusing immediately.
Tip: Time precisely—overheating degrades cannabinoids.
Step 2: Infuse the Butter (3-4 hours + straining)
1. In a medium saucepan, combine decarboxylated cannabis, butter, and water. Heat on low (simmer, not boil; ~160-200°F/70-95°C).
2. Stir occasionally for 2.5-3 hours. Maintain gentle simmer; add water if needed.
3. Remove from heat. Let steep 30 minutes.
4. Strain through cheesecloth into a jar, squeezing to extract butter (discard plant material).
5. Refrigerate overnight. Solidified cannabutter will float; discard water below.
6. Soften 1/2 cup for shortcakes; store extra in fridge (up to 2 weeks) or freezer (3 months).
Potency Note: This yields ~1 cup butter. Test a small dose first.
Step 3: Prepare the Strawberries (10 minutes + macerate)
1. In a bowl, toss sliced strawberries with sugar and lemon juice.
2. Let sit at room temperature for 30-60 minutes (or refrigerate up to 4 hours). They’ll release juices for syrup.
Step 4: Bake the Shortcakes (20-25 minutes)
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Whisk flour, sugar, baking powder, and salt in a bowl.
3. Cut in cold cannabutter with a pastry cutter until pea-sized crumbs form.
4. Mix cream, egg, and vanilla; stir into dry ingredients until just combined (dough will be shaggy).
5. Pat dough to 3/4-inch thick on floured surface. Cut into 2-inch rounds (or squares) with biscuit cutter. Re-roll scraps.
6. Bake 12-15 minutes until golden. Cool on wire rack. Split each horizontally for stacking.
Step 5: Make Whipped Cream (5 minutes)
1. In a chilled bowl, beat cream, powdered sugar, and vanilla to stiff peaks (use electric mixer).
Step 6: Assemble Mini Stacks
1. Place shortcake bottom on plate. Add spoonful of strawberries (with syrup).
2. Dollop whipped cream; top with shortcake top.
3. Repeat for 2-3 layers per stack. Garnish with extra strawberry or mint.
4. Serve immediately or chill up to 1 hour.
Serving and Storage Tips
- Yield/Potency: 12-16 stacks. Cut smaller for microdosing.
- Storage: Assemble just before serving. Store components separately: shortcakes (airtight, 2 days), strawberries (fridge, 1 day), cream (fridge, 2 days).
- Variations: Add basil to strawberries, use coconut cream for vegan, or infuse whipped cream instead (whip in 2 tbsp melted cannabutter).
- Pairing: Decaf tea or sparkling water.
Enjoy mindfully—these stacks blend sweet nostalgia with a gentle high.