Strawberry Shortcake Cups (Printable version)
Shortcake cups filled with juicy strawberries and fluffy whipped cream, ideal for a light dessert or snack.
# 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
# Directions:
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 blended.
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 prepared muffin cups. Bake for 16-18 minutes until golden and a toothpick inserted 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 juices.
07 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla with a hand mixer until soft peaks form.
08 - Slice each cooled shortcake cup in half horizontally. Spoon strawberries and their juices onto the bottom halves, top with whipped cream, then replace the top halves. Add additional strawberries and a dollop of whipped cream on top. Serve immediately.
# Expert advice:
01 -
- The macerated strawberries create their own sweet syrup that soaks into every layer
- Individual cups mean no fighting over who gets the biggest piece
- Everything comes together in under an hour but tastes like you spent all day
02 -
- Cold butter is non-negotiable for tender shortcake—room temperature butter won't give you those flaky layers
- Letting strawberries macerate for the full 20 minutes creates that syrup that soaks into the cake
- Whipped cream collapses quickly, so assemble right before serving or do a quick assembly right before eating
03 -
- Use a light touch when cutting in the butter—those visible butter pieces create flakiness
- Chill your mixing bowl and beaters before whipping cream for faster results