Strawberry Shortcake Cups (Print View)
Tender shortcake cups layered with fresh strawberries and fluffy whipped cream for a sweet summer treat.
# What You'll Need:
→ Shortcake Cups
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Strawberries
09 - 1 1/2 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 teaspoon lemon juice
→ Whipped Cream
12 - 1 cup heavy whipping cream, chilled
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon pure vanilla extract
# How to Make:
01 - Preheat oven to 400°F. Grease a standard 12-cup muffin tin or line with paper liners, using 6 cups.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until thoroughly combined.
03 - Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
04 - In a small bowl, whisk together milk, egg, and vanilla extract. Pour into the flour mixture and stir just until combined. Do not overmix.
05 - Divide batter evenly into 6 muffin cups. Bake for 16-18 minutes, or until golden and a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
06 - While shortcakes bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Stir well and let macerate for at least 20 minutes to release natural juices.
07 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla with a hand mixer until soft peaks form.
08 - Slice each shortcake cup in half horizontally. Spoon strawberries and their juices onto the bottom halves, top with whipped cream, then replace the top halves. Add more strawberries and a dollop of whipped cream on top. Serve immediately.
# Expert Suggestions:
01 -
- Everything bakes in a muffin tin so no rolling or cutting required
- The individual portions look impressive but take under an hour from start to finish
02 -
- Overworking the batter creates tough dense cakes so mix until just combined
- The strawberries need time to release their juices at least 20 minutes but an hour is even better
03 -
- Place your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream
- Brush the cut sides of the shortcakes with some of the strawberry juices before assembling for extra moisture