Strawberry Shortcake Cups (Printable Version)

Individual shortcake cups filled with fresh strawberries and fluffy whipped cream for a delightful indulgence.

# What You Need:

→ Shortcake Components

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 pure vanilla extract

→ Strawberry Filling

09 - 1 lb fresh strawberries, hulled and sliced
10 - 1/4 cup granulated sugar
11 - 1 teaspoon lemon juice

→ Whipped Cream Topping

12 - 1 cup heavy whipping cream, chilled
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat the oven to 400°F. Line a muffin tin with paper liners or lightly grease the cups with butter or cooking spray.
02 - In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt until well combined.
03 - Add the cold cubed butter to the flour mixture. Use a pastry cutter or clean fingertips to work the butter into the dry ingredients until the texture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a small bowl, whisk together the whole milk, beaten egg, and 1 teaspoon vanilla extract until fully incorporated.
05 - Pour the wet mixture into the flour and butter mixture. Stir gently with a spatula or wooden spoon just until the dough comes together. Be careful not to overmix, which can make the shortcake tough.
06 - Divide the dough evenly among the 6 prepared muffin cups. Bake for 16 to 18 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow to cool completely in the pan before removing.
07 - While the shortcakes bake, combine the sliced strawberries with 1/4 cup granulated sugar and lemon juice in a medium bowl. Toss gently to coat. Let stand at room temperature for at least 15 minutes, stirring occasionally, until the strawberries release their juices and become syrupy.
08 - Place the chilled heavy whipping cream in a clean, cold bowl. Add the powdered sugar and 1/2 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form when the beaters are lifted. Do not overbeat or the cream may separate.
09 - Slice each cooled shortcake horizontally in half. Place the bottom half in a serving dish or cup. Spoon some macerated strawberries over the base, then top with a generous dollop of whipped cream. Cover with the top half of the shortcake and add another layer of strawberries and whipped cream. Serve immediately while the shortcakes are fresh.

# Expert Advice:

01 -
  • The portion control makes them perfect for gatherings without any cutting or serving mess
  • Each person gets their own little cake with all the classic flavors they love
  • You can assemble everything ahead and put them together right before serving
02 -
  • Overworking the dough makes tough shortcake so stop mixing as soon as the flour disappears
  • Let the cakes cool completely or the whipped cream will melt right off the top
  • These are best served within an hour of assembling but the components can be prepped ahead
03 -
  • Use a serrated knife to slice the cakes so you do not crush them
  • Add a teaspoon of balsamic vinegar to the strawberries for a deeper flavor

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