Strawberry Shortcake Cups Delight (Print Version)

Tender shortcake cups layered with juicy strawberries and fluffy whipped cream for a summer delight.

# What You'll Need:

→ Shortcake Cups

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→ Strawberries

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→ Whipped Cream

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# 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 combined.
03 - Cut in the cold butter using 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 muffin cups. Bake for 16-18 minutes, or until golden brown 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 natural juices.
07 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla with a hand mixer until soft peaks form.
08 - Slice each shortcake cup in half horizontally. Spoon strawberries and their juices onto the bottom halves, top with whipped cream, then replace the top halves. Add more strawberries and a dollop of whipped cream on top. Serve immediately.

# Expert Tips:

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  • Individual portions mean everyone gets their own perfect cake with no awkward slicing or serving drama
  • The macerated strawberries create their own sweet syrup that soaks into the cake layers
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  • Overworking the dough creates tough dense cakes instead of tender flaky ones
  • The strawberries need at least 20 minutes to macerate but can sit longer for even juicier results
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  • Freeze your butter for 15 minutes before cutting it in for the flakiest results
  • Chill your mixing bowl and beaters for 10 minutes before whipping cream for faster results

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