Strawberry Shortcake Cups

Last summer my sister called frantically at 6pm, needing a last-minute dessert for her book club. I rummaged through the fridge and found a carton of strawberries starting to soften. These little cups saved the evening.

My nephew declared these better than the bakery version and asked if I could make them for his birthday instead of cake. That moment when a nine-year-old chooses homemade shortcake over store-bought frosting covered everything you need to know.

Ingredients

• 2 cups all-purpose flour: Regular flour works perfectly here, no need for cake flour or special varieties
• 1/4 cup granulated sugar: Just enough sweetness to balance the tart strawberries without making the cakes themselves cloying
• 1 tablespoon baking powder: This is what gives the shortcakes their lift and tender crumb
• 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness
• 1/2 cup cold unsalted butter, cubed: Cold butter is non-negotiable for creating those flaky layers
• 2/3 cup whole milk: Whole milk yields the most tender results, though low-fat will work in a pinch
• 1 large egg: Adds structure and richness to the batter
• 1 teaspoon pure vanilla extract: Pure vanilla makes a noticeable difference in the final flavor
• 1 1/2 pounds fresh strawberries, hulled and sliced: Look for berries that are deeply red and fragrant, they will sweeten as they macerate
• 1/3 cup granulated sugar: Draws out the strawberry juices creating that beautiful syrup
• 1 teaspoon lemon juice: Brightens the strawberry flavor and prevents them from becoming too sweet
• 1 cup heavy whipping cream, chilled: The cream must be very cold to whip up properly
• 2 tablespoons powdered sugar: Sweetens and stabilizes the whipped cream
• 1 teaspoon pure vanilla extract: A touch of vanilla makes the cream taste like something special

Instructions

Getting started:

Preheat your oven to 400°F and grease 6 cups of a standard muffin tin or line with paper liners

Mixing the dry ingredients:

In a large bowl whisk together flour, sugar, baking powder, and salt until well combined

Working in the butter:

Cut in the cold butter with a pastry blender or your clean fingers until the mixture looks like coarse crumbs with some pea-sized pieces remaining

Adding the wet ingredients:

Whisk together milk, egg, and vanilla in a small bowl then pour into the flour mixture stirring just until combined

Baking the shortcakes:

Divide batter evenly among the 6 prepared muffin cups and bake for 16 to 18 minutes until golden brown

Cooling completely:

Let the cakes rest in the pan for 5 minutes then move them to a wire rack to cool completely before assembling

Preparing the strawberries:

While the shortcakes bake combine sliced strawberries with sugar and lemon juice stirring well then let sit for at least 20 minutes

Making the whipped cream:

In a chilled bowl beat the heavy cream with powdered sugar and vanilla until soft peaks form

Assembling the cups:

Slice each cooled shortcake in half horizontally then layer strawberries and cream on the bottom halves before topping with the remaining halves and more whipped cream

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These became our go-to summer dessert after the year I made them for every single gathering from Memorial Day through Labor Day. Nobody ever complained about the repetition.

Making These Ahead

You can bake the shortcake cups a day in advance and store them in an airtight container at room temperature. The whipped cream holds up well for several hours in the refrigerator if you keep it covered tightly.

Choosing Your Berries

I have learned through many disappointing batches that the flavor of this dessert lives or dies by the quality of your strawberries. Small local berries often pack more flavor than the enormous supermarket varieties.

Serving Suggestions

These are best served shortly after assembly when the shortcake is still tender and the cream has not yet started to break down from the strawberry juices.

• Add a small mint leaf on top for a pop of color
• Try swapping in blueberries or raspberries for variety
• Serve within an hour of assembling for the best texture

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Watch how quickly these disappear at your next summer gathering and keep the recipe handy because people will ask for it.

Recipe FAQs

→ How do I make the shortcake cups tender?

Use cold unsalted butter cut into the flour mixture until coarse crumbs form, then gently mix with wet ingredients to avoid overworking the dough.

→ Can I substitute the strawberries with other fruits?

Yes, fresh blueberries or raspberries can be used to create a mixed berry variation with similar delicious results.

→ What is the best way to get fluffy whipped cream?

Chill the mixing bowl and beat the heavy cream with powdered sugar and vanilla extract until soft peaks form for a light texture.

→ Should the strawberries be prepared before layering?

Yes, macerate sliced strawberries with sugar and lemon juice for at least 20 minutes to enhance their natural sweetness and juices.

→ How can I serve these shortcake cups attractively?

Assemble with sliced shortcake cups, spooned strawberries with their juices, and whipped cream, topping with additional berries and a mint sprig for a fresh touch.