Strawberry Shortcake Cups

Last summer my neighbor dropped off a basket of strawberries from her garden, and I stood there eating them right off the front porch. Something about sun-warmed berries makes you want to build an entire dessert around them. These shortcake cups became my go-to because they feel fancy but come together in under an hour.

I made these for my daughters birthday instead of a traditional cake, and the look on her face when she saw her very own strawberry shortcake was priceless. They are now requested for every family celebration.

Ingredients

• 2 cups all-purpose flour: This forms the tender base of your shortcake cups. Sift it first to avoid lumps.
• 1/4 cup granulated sugar: Just enough sweetness to balance the tart berries without overpowering them.
• 1 tablespoon baking powder: Essential for that light, fluffy rise. Check the expiration date for best results.
• 1/2 teaspoon salt: Enhances all the other flavors and keeps the sweetness from becoming cloying.
• 1/2 cup cold unsalted butter, cubed: Cold butter creates those flaky layers. Work quickly so it does not melt.
• 2/3 cup whole milk: Adds richness and moisture. Whole milk makes a noticeable difference in texture.
• 1 large egg: Provides structure and helps the cakes hold their shape.
• 1 teaspoon pure vanilla extract: Use the real stuff, it is worth every penny.
• 1 1/2 pounds fresh strawberries, hulled and sliced: Look for berries that are deep red and fragrant. They should yield slightly when gently pressed.
• 1/3 cup granulated sugar: Draws out the strawberry juices to create that beautiful natural syrup.
• 1 teaspoon lemon juice: Brightens the berry flavor and helps the maceration process.
• 1 cup heavy whipping cream, chilled: The secret to billowy whipped cream. Chill your bowl too for best results.
• 2 tablespoons powdered sugar: Sweetens and stabilizes the whipped cream without making it overly sweet.
• 1 teaspoon pure vanilla extract: Finish the cream with this for depth of flavor.

Instructions

Preheat your oven:

Get it to 400°F and grease 6 cups of a muffin tin or line them with paper liners. A hot oven is crucial for that initial rise.

Mix the dry ingredients:

Whisk flour, sugar, baking powder, and salt in a large bowl until well combined. This ensures even distribution.

Cut in the butter:

Use a pastry blender or your fingers to work the cold butter into the flour until it looks like coarse crumbs. Pea-sized pieces are perfect.

Combine wet ingredients:

Whisk milk, egg, and vanilla in a small bowl, then pour into the flour mixture. Stir just until combined.

Fill and bake:

Divide batter among 6 muffin cups and bake 16 to 18 minutes until golden. Cool 5 minutes in the pan, then transfer to a wire rack.

Prepare the strawberries:

Toss sliced berries with sugar and lemon juice. Let them sit at least 20 minutes to release their juices.

Whip the cream:

Beat cold cream with powdered sugar and vanilla until soft peaks form. Do not overwhip or it will become butter.

Assemble the cups:

Slice shortcakes in half horizontally. Layer berries, cream, and the top half, then add more berries and cream. Serve right away.

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My aunt always said shortcake tastes best when eaten outside on a warm evening, and I think she was right about that. Something about summer air makes these even more magical.

Make Ahead Magic

You can bake the shortcake cups a day early and store them in an airtight container. The strawberries can macerate overnight in the fridge, but wait to whip the cream until just before serving for the fluffiest texture.

Assembly Timing

These are best assembled within 30 minutes of serving or the bottoms get soggy. If you need to prep ahead, keep everything separate and let guests build their own. It becomes a fun interactive dessert.

Serving Suggestions

A sprig of fresh mint adds a pop of color and cuts through the richness. Sometimes I drizzle a little aged balsamic over the strawberries before macerating for a sophisticated twist.

• Use a serrated knife to slice the cooled cakes cleanly
• Toast the cut sides of the cakes lightly for extra texture
• Grate a little lemon zest over the top for brightness

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There is something deeply satisfying about eating dessert out of your own little cup, like it was made just for you. Enjoy every bite.

Recipe FAQs

→ How do I keep shortcake cups tender?

Use cold butter cut into the flour mixture until coarse crumbs form. Avoid overmixing once liquid ingredients are added to maintain a tender texture.

→ Can I use other berries instead of strawberries?

Yes, blueberries or raspberries can be substituted for a mixed berry variation that still pairs well with the shortcake and whipped cream.

→ What is the best way to whip the cream?

Chill the cream and bowl before whipping. Beat the cream with powdered sugar and vanilla until soft peaks form for a light, fluffy topping.

→ How long should strawberries macerate?

Let the sliced strawberries sit with sugar and lemon juice for at least 20 minutes to release their natural juices and enhance sweetness.

→ Can I prepare shortcake cups ahead of time?

Yes, bake and cool the shortcake cups in advance, but assemble with strawberries and whipped cream just before serving to keep freshness.