Strawberry Shortcake Cups (Printer-friendly)
Buttery shortcake cakes topped with juicy strawberries and fresh whipped cream, layered in portable cups for easy serving.
# What You Need:
→ Shortcakes
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 large egg, lightly beaten
08 - 1 teaspoon vanilla extract
→ Strawberries
09 - 1 pound fresh strawberries, hulled and sliced
10 - 1/4 cup granulated sugar
11 - 1 teaspoon lemon juice
→ Whipped Cream
12 - 1 cup heavy whipping cream
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
03 - Cut cold butter into dry mixture using a pastry cutter or your fingers until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract until blended.
05 - Pour wet ingredients into dry ingredients. Stir gently until just combined, being careful not to overmix.
06 - Drop dough by large spoonfuls onto prepared baking sheet, forming 6 equal mounds.
07 - Bake for 15-18 minutes or until tops are golden brown. Remove from oven and let cool completely.
08 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for at least 15 minutes, stirring occasionally, until strawberries release their juices.
09 - In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.
10 - Crumble or split cooled shortcakes into pieces. Layer shortcake pieces in the bottom of 6 clear cups. Top with a scoop of macerated strawberries and some juice, then a dollop of whipped cream. Repeat layers if desired, finishing with whipped cream and a strawberry slice on top.
# Expert Tips:
01 -
- The individual portions look stunning and feel special without any fancy restaurant technique
- Macerating the strawberries ahead of time means dessert comes together in minutes when you are ready to serve
02 -
- Keep your butter and bowl cold while making the shortcake dough or they will not achieve those tender flaky layers
- The strawberries really do need at least 15 minutes to macerate so do not rush this step or they will taste flat
03 -
- Work the dough as little as possible once you add the liquid to keep the shortcakes tender
- Chill your mixing bowl and beaters before whipping cream for faster, fluffier results