Strawberry Shortcake Cups

The first summer I tried making these, I'd invited myself over to a friend's apartment because she had air conditioning and I didn't. We sat on her floor eating these cups while watching a terrible movie, and by the end credits, we'd eaten all six.

Last spring, my niece decided she was old enough to help with the whipping cream. She got so excited watching the cream thicken that she accidentally hit the speed dial on my mixer. Cream went everywhere. We still laugh about it every time strawberries come into season.

Ingredients

• All-purpose flour: The foundation that gives these cakes their tender crumb without turning tough
• Cold unsalted butter: Keeping it chilled creates those flaky pockets that make shortcake irresistible
• Fresh strawberries: Let them sit in sugar until they release their juices—it transforms them into a sweet sauce
• Heavy whipping cream: The higher fat content whips up stiffer and holds its shape longer
• Pure vanilla extract: I've learned the hard way that imitation vanilla leaves a strange aftertaste in cream

Instructions

Get your oven ready:

Preheat to 400°F and line a muffin tin with liners—this prevents sticking and makes cleanup effortless

Mix the dry ingredients:

Whisk flour, sugar, baking powder, and salt in a large bowl until everything is evenly distributed

Cut in the butter:

Work cold butter into the flour with your fingers until it looks like coarse crumbs with some pea-sized pieces remaining

Combine wet and dry:

Whisk milk, egg, and vanilla together, then pour into the flour mixture and stir gently until just combined

Bake the shortcakes:

Divide dough among six muffin cups and bake 16 to 18 minutes until they turn golden brown on top

Prepare the strawberries:

Toss sliced strawberries with sugar and lemon juice, then let them sit for at least 15 minutes until they're swimming in their own juices

Whip the cream:

Beat chilled cream with powdered sugar and vanilla until soft peaks form—overbeat and you'll end up with butter

Assemble the cups:

Slice each shortcake in half horizontally, then layer with juicy strawberries and generous dollops of cream before serving immediately

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My mother-in-law once told me she'd never liked strawberry shortcake until she tried these individual cups. Something about having her own portion made her feel like she was at a fancy restaurant instead of a backyard potluck.

Making Them Ahead

You can bake the shortcake cups a day in advance and store them in an airtight container. The whipped cream and strawberries, however, need to be prepared the same day you plan to serve them.

Choosing Your Strawberries

The best strawberries for this recipe smell fragrant even before you cut into them. I always taste one while I'm slicing—if they're not sweet enough, add an extra tablespoon of sugar to let them macerate longer.

Serving Suggestions

These cups shine brightest when assembled right at the table. Let guests watch you layer them—the anticipation somehow makes that first bite even better. A light dusting of powdered sugar on top never hurt anyone either.

• Consider adding a small basil leaf for a surprising herbal note
• A drizzle of balsamic reduction turns this into something restaurant worthy
• Extra whipped cream on the side is always the right call

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There's something about eating these with your hands that feels wonderfully freeing. Maybe it's the summer nostalgia, but they taste better when someone asks if there are seconds.

Your Recipe Questions

→ What type of flour works best for the shortcake cups?

All-purpose flour is ideal as it provides the right balance of structure and tenderness for the shortcakes.

→ How do I macerate the strawberries properly?

Mix sliced strawberries with sugar and a splash of lemon juice, then let them sit for at least 15 minutes to draw out the juices and deepen their flavor.

→ Can I substitute the whipped cream for a dairy-free option?

Yes, whipped coconut cream makes a great dairy-free alternative with a similar texture and subtle flavor.

→ How should the dough be handled to ensure flaky shortcakes?

Cut cold butter into the dry ingredients until the mixture resembles coarse crumbs, then stir in the wet ingredients carefully without overmixing to keep the dough tender.

→ Is there a way to add an adult twist to the strawberry mixture?

A splash of Grand Marnier or another orange liqueur can be added to the strawberries for a subtle, grown-up flavor enhancement.