Strawberry Shortcake Cups (Printable Version)
Delicate shortcake cups layered with fresh strawberries and fluffy whipped cream for a delightful treat.
# What You Need:
→ Shortcake Cups
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
08 - 1 teaspoon pure vanilla extract
→ Strawberries
09 - 1 1/2 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 teaspoon lemon juice
→ Whipped Cream
12 - 1 cup heavy whipping cream, chilled
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon pure vanilla extract
# How to Make It:
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 with small pea-sized butter pieces remaining.
04 - In a small bowl, whisk together milk, egg, and vanilla extract until fully incorporated.
05 - Pour the wet mixture into the flour mixture. Stir gently just until combined; the batter should be slightly lumpy. Do not overmix.
06 - Divide batter evenly among 6 prepared muffin cups. Bake for 16-18 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - While shortcakes bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Stir well to coat and let sit for at least 20 minutes, stirring occasionally, until strawberries release their juices and become syrupy.
08 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract with a hand mixer or whisk until soft peaks form when the beaters are lifted.
09 - Slice each cooled shortcake cup in half horizontally. Place the bottom halves on serving plates. Spoon macerated strawberries and their juices generously over the bottoms, top with a generous layer of whipped cream, then cover with the top halves. Add additional strawberries and a final dollop of whipped cream on top. Serve immediately for best texture.
# Expert Advice:
01 -
- Individual portions mean everyone gets their own perfect little cake with maximum strawberry-to-cream ratio
- The muffin tin method creates bakery-style treats without the fuss of rolling and cutting dough
02 -
- The secret to tender shortcake is working quickly and keeping everything cold, especially the butter
- Let those strawberries macerate for the full 20 minutes—the syrup they create is pure liquid gold
03 -
- Use a light touch when mixing the batter—overmixing creates tough, hockey-puck-like cakes
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream for faster results