Strawberry Shortcake Cups

My grandmother used to make strawberry shortcake every summer when the berries reached their peak sweetness. Those memories came flooding back when I first tried baking these individual portions in muffin tins instead of the traditional large biscuit. Something about having your own personal cup makes it feel extra special, like a little gift served on a plate.

Last summer I made these for a backyard barbecue and watched my usually skeptical father-in-law go back for seconds. The whipped cream had started to melt slightly into the strawberries, creating this gorgeous pink swirl that had everyone reaching for their phones to take photos first.

Ingredients

• 2 cups all-purpose flour: The foundation of tender shortcake, spoon and level it gently to avoid packing
• 1/4 cup granulated sugar: Just enough sweetness to balance the tart berries without competing
• 1 tbsp baking powder: This is what creates those lovely high domes and tender crumb
• 1/2 tsp salt: Enhances all the other flavors and balances sweetness
• 1/2 cup cold unsalted butter: Keep it ice cold and work quickly to create those flaky layers
• 2/3 cup whole milk: Adds richness and helps bind everything together
• 1 large egg: Provides structure and helps the shortcake rise beautifully
• 1 tsp pure vanilla extract: Pure extract makes all the difference in the final flavor
• 1 lb fresh strawberries: Pick berries that are deep red and fragrant for the best results
• 1/4 cup granulated sugar: Draws out the natural juices and creates that perfect syrup
• 1 tsp lemon juice: Brightens the berries and helps them release their juices
• 1 cup heavy whipping cream: Chill your bowl and whisk for the best volume
• 2 tbsp powdered sugar: Dissolves easily and adds just the right sweetness
• 1/2 tsp pure vanilla extract: Rounds out the cream flavor beautifully

Instructions

Getting started with the oven:

Preheat to 400°F and line your muffin tin while the oven heats, giving everything time to come to temperature

Mixing the dry foundation:

Whisk flour, sugar, baking powder, and salt together until fully combined and aerated

Working in the butter:

Cut in cold butter until you see coarse crumbs throughout, some pea-sized pieces are perfectly fine

Bringing it together:

Whisk milk, egg, and vanilla before pouring into the flour, then stir just until no dry streaks remain

Baking to golden perfection:

Divide dough among 6 cups and bake for 16 to 18 minutes until tops are lightly golden

While the cakes cool:

Toss strawberries with sugar and lemon juice, letting them sit for at least 15 minutes to create that luscious syrup

Whipping the cream:

Beat cold cream with powdered sugar and vanilla until soft peaks form, being careful not to overwhip

The grand assembly:

Slice each cooled shortcake in half, layer with strawberries and cream, then crown with the top half and more toppings

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These have become my go-to when I need to bring something to a gathering. Something about the combination of warm spices and fresh summer berries just makes people gather around the platter.

Making These Ahead

The shortcake cups freeze beautifully for up to a month, just thaw them at room temperature before assembling. The strawberries can macerate for several hours in the refrigerator, developing even more flavor over time.

Serving Suggestions

I love setting up a little bar with bowls of extra macerated strawberries and whipped cream so guests can customize their portions. A few fresh mint leaves scattered on top add such a lovely pop of green against the red and cream.

Ingredient Swaps That Work

Coconut whipped cream makes a fantastic dairy-free alternative and adds a subtle tropical note. During winter months, frozen and thawed strawberries work perfectly well when fresh ones are not at their best.

• A splash of balsamic vinegar in the strawberries adds sophisticated depth
• Orange juice instead of lemon creates a different bright profile
• Ground cardamom in the shortcake is absolutely incredible

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There is something magical about the combination of warm, buttery shortcake and cool, sweet cream. These little cups capture everything wonderful about summer desserts in one perfect bite.

Recipe FAQs

→ What is the best way to macerate the strawberries?

Combine sliced strawberries with sugar and lemon juice, then let them rest for at least 15 minutes to draw out their natural juices and enhance sweetness.

→ How can I make the shortcakes tender and flaky?

Use cold unsalted butter cut into the dry ingredients until the mixture resembles coarse crumbs, then gently mix in the wet ingredients to avoid overworking the dough.

→ Can I prepare these cups in advance?

Yes, bake the shortcake bases ahead, store them wrapped at room temperature, and assemble with strawberries and cream just before serving for freshness.

→ What alternatives are suitable for whipped cream?

Whipped coconut cream can be used as a dairy-free substitute, providing a similar texture and slight coconut flavor.

→ Any tips for serving suggestions?

These cups pair wonderfully with sparkling wine or rosé, making them an elegant choice for celebrations or casual get-togethers.