Description
Strawberry Shortcake Cups are delightful individual-sized desserts featuring tender homemade shortcake cups filled with macerated fresh strawberries and topped with fluffy whipped cream. This quick and easy recipe offers a perfect balance of sweet and tangy flavors, ideal for summer gatherings or a simple treat.
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 Filling
- 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: Preheat your oven to 400°F (200°C) and prepare a standard muffin tin by greasing it or lining with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to combine evenly.
- Cut in Butter: Using a pastry cutter or your fingers, cut the cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Combine Wet Ingredients: In a separate bowl, beat together the large egg and buttermilk until smooth. Pour this mixture into the dry ingredients and gently stir until just combined, being careful not to overmix to keep the shortcakes tender.
- Form Shortcake Cups: Divide the dough evenly among 6 muffin cups, pressing lightly with your fingers to form cup shapes that will hold the filling. Bake in the preheated oven for 12–15 minutes or until golden brown and cooked through. Remove from oven and cool completely on a wire rack.
- Macerate Strawberries: While the shortcakes cool, toss sliced strawberries with granulated sugar and lemon juice in a bowl. Let sit at room temperature for at least 10 minutes to draw out juices and sweeten.
- Whip Cream: Place a chilled mixing bowl and beaters in the refrigerator for about 10 minutes. Then whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, being careful not to overbeat.
- Assemble Cups: Spoon the macerated strawberry mixture into the cooled shortcake cups, then dollop generously with freshly whipped cream. Serve immediately for best texture and flavor.
Notes
- Use cold butter and handle the dough gently to ensure tender, flaky shortcakes.
- If buttermilk is unavailable, use regular milk with 1 teaspoon of lemon juice or white vinegar added and let it sit for 5 minutes.
- For extra flair, sprinkle a little powdered sugar on top before serving.
- Shortcake cups can be baked ahead and stored in an airtight container for up to 2 days; add strawberries and cream just before serving.
- Chilling bowls and beaters helps the cream whip up faster and hold better volume.
