Strawberry Shortcake Cups (Printable)
Tender shortcake layered with sweet berries and fresh whipped cream in individual cups.
# What You Need:
→ Shortcakes
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, lightly beaten
08 - 1 teaspoon vanilla extract
→ Macerated Strawberries
09 - 1 pound fresh strawberries, hulled and sliced
10 - 1/4 cup granulated sugar
11 - 1 teaspoon lemon juice
→ Whipped Cream
12 - 1 cup heavy whipping cream
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
03 - Whisk milk, egg, and vanilla in a separate bowl. Pour into dry ingredients and stir until just combined.
04 - Drop dough by large spoonfuls onto the prepared baking sheet to make 6 mounds.
05 - Bake for 15–18 minutes until golden brown. Cool completely.
06 - Combine strawberries, sugar, and lemon juice in a bowl. Let sit for at least 15 minutes to macerate.
07 - Whip heavy cream, powdered sugar, and vanilla in a cold mixing bowl with an electric mixer until soft peaks form.
08 - Crumble or split shortcakes. Layer pieces in the bottom of 6 clear cups. Add strawberries with juice, then whipped cream. Repeat layers, finishing with whipped cream and a strawberry slice on top. Serve immediately.
# Expert Tips:
01 -
- These cups eliminate the dreaded sliding strawberry syndrome that happens with traditional stacked shortcake
- The individual portions make everyone feel like theyre getting their own special dessert
02 -
- The shortcakes can be made a day ahead and stored in an airtight container, but they really taste best the same day theyre baked
- Whipped cream starts losing its structure after a few hours, so assemble these cups no more than an hour before serving
03 -
- Freeze your butter for 15 minutes before cutting it in if your kitchen runs warm
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream