Strawberry Shortcake Cups (Print)
Individual portions of tender shortcake topped with juicy strawberries and fresh whipped cream, layered in clear cups for beautiful presentation.
# What You’ll 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:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk flour, sugar, baking powder, and salt until combined.
03 - Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk milk, egg, and vanilla until blended.
05 - Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
06 - Drop dough by large spoonfuls onto the prepared baking sheet to make 6 mounds. Bake for 15 to 18 minutes until golden brown. Cool completely.
07 - Combine strawberries, sugar, and lemon juice in a bowl. Let sit for at least 15 minutes to release juices.
08 - In a cold mixing bowl, whip heavy cream, powdered sugar, and vanilla with an electric mixer until soft peaks form.
09 - Crumble or split cooled shortcakes. Layer pieces in the bottom of 6 clear cups. Add a scoop of strawberries with juice, then a dollop of whipped cream. Repeat layers as desired, finishing with whipped cream and a strawberry slice on top. Serve immediately.
# Expert Tips:
01 -
- These cups look impressive but come together in under an hour, even if you are not an experienced baker
- The macerated strawberries create their own sweet syrup that makes every layer incredibly moist
02 -
- I once rushed the cooling step and assembled the cups while the shortcakes were still warm, which made the whipped cream melt instantly
- Letting the strawberries macerate for at least 15 minutes is not optional, it is what creates those beautiful juices that soak into the cake
03 -
- Freeze your butter for 15 minutes before cutting it in for the flakiest shortcakes
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream for faster results