Description
Strawberry Shortcake Cups are delightful individual desserts featuring tender shortcake cups filled with sweet, macerated strawberries and topped with fluffy whipped cream. This easy-to-make recipe combines buttery, golden-baked shortcakes with fresh fruit and creamy topping for a perfect summer 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 either greasing it or lining it with muffin liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the shortcake base.
- Cut in Butter: Add the cold unsalted butter cut into small cubes to the dry mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until it resembles coarse crumbs, ensuring a flaky texture.
- Combine Wet Ingredients: In a separate bowl, beat the large egg and buttermilk together. Pour this mixture into the dry ingredients and gently stir until just combined to avoid overmixing.
- Form Shortcake Cups: Divide the dough evenly among 6 muffin cups, pressing lightly in the center to form cup shapes that will hold the strawberry filling later.
- Bake: Bake the shortcake cups in the preheated oven for 12–15 minutes or until they turn golden brown. Remove from oven and transfer to a wire rack to cool completely.
- Macerate Strawberries: While the shortcakes cool, combine the sliced strawberries with granulated sugar and lemon juice in a bowl. Let stand for at least 10 minutes to allow the strawberries to release their juices and become sweetened.
- Whip Cream: Using a chilled bowl and beaters, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and airy topping.
- Assemble: Spoon the macerated strawberries into each cooled shortcake cup. Top generously with a dollop of freshly whipped cream and serve immediately for the best taste and texture.
Notes
- Ensure the butter is cold for a flaky shortcake texture.
- Do not overmix the dough to keep the shortcakes tender.
- You can prepare the strawberries and whipped cream ahead of time and assemble just before serving.
- For a citrus twist, add a little orange zest to the strawberry mixture.
- Shortcake cups can be stored in an airtight container for up to 2 days, but add strawberries and whipped cream just before serving.
