Strawberry Shortcake Cups (Printable)
Tender shortcake cups layered with juicy sweetened strawberries and fresh whipped cream for a classic handheld dessert.
# 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. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
03 - In a separate bowl, whisk milk, egg, and vanilla. Pour into dry ingredients and stir until just combined.
04 - Drop dough by large spoonfuls onto the prepared baking sheet to make 6 mounds. Bake for 15-18 minutes, or until golden brown. Cool completely.
05 - Combine strawberries, sugar, and lemon juice in a bowl. Let sit for at least 15 minutes to macerate.
06 - In a cold mixing bowl, whip heavy cream, powdered sugar, and vanilla with an electric mixer until soft peaks form.
07 - Crumble or split 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 -
- Individual cups mean everyone gets their own perfect portion without fighting over the last slice
- The layered presentation looks impressive but takes almost no special skills
02 -
- Cold butter and cold cream are non-negotiable for the right texture
- Let the strawberries sit longer if you have time, they only get better
03 -
- Grate a little lemon zest over the top for something extra special
- The biscuits freeze beautifully, make a double batch and save half