Strawberry Shortcake Cups (Print View)
Sweet shortcake cups layered with fresh strawberries and light whipped cream for a portable classic twist.
# What You'll Need:
→ For the Shortcake
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tbsp baking powder
04 - 1/2 tsp salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 large egg, lightly beaten
08 - 1 tsp pure vanilla extract
→ For the Strawberries
09 - 1 lb fresh strawberries, hulled and sliced
10 - 1/4 cup granulated sugar
11 - 1 tsp lemon juice
→ For the Whipped Cream
12 - 1 cup heavy whipping cream, chilled
13 - 2 tbsp powdered sugar
14 - 1/2 tsp pure vanilla extract
# How to Make:
01 - Preheat the oven to 400°F. Line a muffin tin with paper liners or lightly grease with butter.
02 - In a large bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined.
03 - Add the cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
04 - In a small bowl, whisk together milk, egg, and vanilla. Pour into the flour mixture and stir just until combined; do not overmix.
05 - Divide the dough evenly among 6 muffin cups. Bake for 16–18 minutes, or until lightly golden. Let cool completely.
06 - Toss the sliced strawberries with sugar and lemon juice in a bowl. Let sit for at least 15 minutes to macerate.
07 - Beat the chilled cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form.
08 - Slice each shortcake in half horizontally. Layer the bottom half with macerated strawberries and a dollop of whipped cream. Top with the other half and add more strawberries and cream. Serve immediately.
# Expert Suggestions:
01 -
- The individual portions mean everyone gets their fair share of the golden edges
- Macerting the strawberries transforms them into something closer to a luxurious fruit compote
02 -
- Overworking the dough creates tough shortcake, so stop mixing as soon as everything comes together
- Room temperature cream will never whip properly, so pop everything in the freezer for 10 minutes if you are unsure
03 -
- Use an ice cream scoop to portion the dough evenly and mess-free
- The macerating step is not optional, those strawberry juices are liquid gold