Description
Delightful Strawberry Shortcake Cups featuring tender, buttery shortcake baked in muffin tins, topped with sweet macerated strawberries and fluffy whipped cream. This easy 30-minute recipe is perfect for a charming dessert that combines classic flavors in convenient single servings.
Ingredients
Scale
Shortcake Cups
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter
- 1/2 cup buttermilk
- 1 large egg
Strawberry Topping
- 2 cups strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (204°C) and grease or line a standard muffin tin to prevent sticking and ensure easy removal of the shortcake cups.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined, forming a uniform base for the shortcake dough.
- Cut in Butter: Add the cold, unsalted butter cut into small pieces into the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs, which creates a tender texture.
- Combine Wet Ingredients: In a separate bowl, beat the egg and buttermilk together until smooth. Then, pour this wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the shortcakes light.
- Shape and Bake Shortcake Cups: Divide the dough evenly among 6 muffin cups, pressing lightly to shape cups with a slight hollow in the center. Bake for 12 to 15 minutes or until the tops are golden brown. Remove and cool on a wire rack.
- Macerate Strawberries: While the shortcakes cool, toss sliced strawberries with granulated sugar and lemon juice in a bowl. Let the mixture sit for at least 10 minutes to release natural juices and develop a sweet, tangy strawberry topping.
- Whip Cream: Using a chilled bowl, whip heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy cream topping.
- Assemble and Serve: Spoon the macerated strawberries into each cooled shortcake cup, top generously with whipped cream, and serve immediately for the best texture and flavor experience.
Notes
- Ensure butter is very cold for the best shortcake texture.
- Do not overmix dough to keep shortcakes tender and flaky.
- Chilling the bowl before whipping cream will help achieve stiff peaks faster.
- You can substitute buttermilk with regular milk plus 1 teaspoon lemon juice or vinegar if needed.
- Serve shortcake cups immediately after assembling to maintain the crispness of the shortcake cups.
