Strawberry Shortcake Cups (Print Version)
Layered shortcake cups with fresh strawberries and fluffy whipped cream for a delightful treat.
# What You'll Need:
→ 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
# Directions:
01 - Preheat oven to 400°F. Line a muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
03 - Add cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work butter into flour until mixture resembles coarse crumbs.
04 - In a small bowl, whisk together milk, beaten egg, and vanilla extract until smooth.
05 - Pour wet ingredients into flour mixture. Stir gently just until dough comes together; do not overmix.
06 - Divide dough evenly among 6 muffin cups. Bake for 16-18 minutes until tops are lightly golden. Let cool completely in pan.
07 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit for at least 15 minutes to release juices.
08 - Beat chilled heavy cream, powdered sugar, and vanilla extract with electric mixer on medium-high speed until soft peaks form.
09 - Slice each cooled shortcake horizontally in half. Place bottom half in serving dish, top with macerated strawberries and whipped cream. Cover with top half and add more strawberries and cream. Serve immediately.
# Expert Tips:
01 -
- They bake into individual portions so nobody has to fight over who gets the corner piece
- The whipped cream stays pillowy because you make it fresh while the shortcake cools
02 -
- The secret to tender shortcake is working quickly once the butter hits the flour
- Overmixing the dough makes tough cakes—stop as soon as the flour disappears
03 -
- Freeze your butter for 15 minutes before starting if your kitchen runs warm
- Chill your mixing bowl and beaters for 10 minutes for the fluffiest whipped cream