Strawberry Shortcake Cups Whipped (Printable)
Soft shortcake cups layered with sweet strawberries and airy whipped cream for a delicious summer treat.
# Ingredient List:
→ 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
# Steps:
01 - Preheat oven to 400°F. Grease a standard 12-cup muffin tin or line with paper liners, preparing 6 cups for use.
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 with pea-sized butter pieces remaining.
04 - In a small bowl, whisk together milk, egg, and vanilla extract until fully incorporated.
05 - Pour the wet mixture into the flour mixture. Stir just until combined and dough forms; do not overmix.
06 - Divide batter evenly among 6 prepared muffin cups. Bake for 16-18 minutes until golden brown and a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - 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.
08 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla with a hand mixer until soft peaks form and cream holds its shape.
09 - Slice each cooled shortcake cup in half horizontally. Spoon strawberries and their accumulated juices onto bottom halves, top with a generous layer of whipped cream, then replace the top halves. Add additional strawberries and a final dollop of whipped cream. Serve immediately.
# Expert Tips:
01 -
- Everything bakes in individual portions so everyone gets their own perfect little cake
- The macerated strawberries create their own sweet syrup that soaks into every layer
02 -
- Working quickly with cold butter is the difference between tender shortcake and tough hockey pucks
- Letting strawberries macerate longer than 20 minutes only makes them better, you can do this step hours ahead
03 -
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream for fastest results
- Brush the split shortcake surfaces with some of the strawberry syrup before assembling for extra moisture in every bite