Strawberry Shortcake Cups (Printable)
Individual shortcake cups layered with fresh strawberries and whipped cream for a sweet, handheld treat.
# Ingredient List:
→ 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
# Steps:
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 evenly combined.
03 - Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - In a small bowl, whisk together the milk, beaten egg, and vanilla extract until fully incorporated.
05 - Pour the wet ingredients into the flour mixture. Stir gently with a spatula or wooden spoon just until the dough comes together. Be careful not to overmix—small lumps are fine.
06 - Divide the dough evenly among the 6 prepared muffin cups. Bake for 16 to 18 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean. Cool completely in the pan.
07 - While the shortcakes bake and cool, combine the sliced strawberries with sugar and lemon juice in a medium bowl. Toss gently to coat. Let sit at room temperature for at least 15 minutes, stirring occasionally, until the berries release their juices and become syrupy.
08 - Pour the chilled heavy cream into a clean mixing bowl. Add the powdered sugar and vanilla. Beat with an electric mixer on medium-high speed until soft peaks form—the cream should hold its shape when the beaters are lifted but still have a gentle curl.
09 - Slice each cooled shortcake in half horizontally. Place the bottom half in a serving dish. Spoon some macerated strawberries over the base, followed by a generous dollop of whipped cream. Replace the top half of the shortcake. Add another layer of strawberries and finish with more whipped cream. Serve immediately for the best texture.
# Expert Tips:
01 -
- The individual portions mean no awkward cutting or serving at parties
- Fresh macerated strawberries create their own sweet syrup that soaks into the cakes
02 -
- Overworking the dough makes tough shortcakes, so stop mixing as soon as everything is combined
- Let the strawberries macerate for the full 15 minutes to create that beautiful syrupy juice
03 -
- Freeze your butter for 15 minutes before cutting it in for the flakiest results
- Chill your mixing bowl and beaters for 10 minutes to help the cream whip up faster