Strawberry Shortcake Cups

The first time I made these little cups, it was actually an accident—I was supposed to make a traditional shortcake but my cake pan went missing during a move. My muffin tin became the hero, and honestly, I have never looked back. Something about having your own perfectly portioned dessert feels special, like you are being spoiled without having to share.

Last summer I brought a batch to a friend's backyard dinner, and her daughter took one bite and declared it better than the bakery version. Watching the strawberries macerate while the shortcakes baked filled the whole kitchen with this incredible anticipation that made the final assembly feel like a celebration.

Ingredients

• All-purpose flour: This creates the tender crumb that soaks up all those strawberry juices without falling apart
• Cold butter: Keeping it chilled is the secret to those flaky layers that separate into pure heaven
• Heavy whipping cream: Cold cream whips up into those cloud-like peaks that make everything feel luxurious
• Fresh strawberries: Look for berries that smell fragrant because that is where all the flavor lives
• Vanilla extract: Do not skimp here because real vanilla ties everything together

Instructions

Prep your oven and pan:

Preheat to 400°F and get your muffin tin ready with liners or a light greasing

Mix the dry ingredients:

Whisk flour, sugar, baking powder and salt until everything is evenly distributed

Cut in the butter:

Work the cold butter into the flour until it looks like coarse crumbs with some pea-sized bits remaining

Combine the wet ingredients:

Whisk milk, egg and vanilla together before pouring into the flour mixture

Bring the dough together:

Stir gently just until combined because overworking will make your shortcakes tough

Bake until golden:

Divide dough among 6 muffin cups and bake 16 to 18 minutes until lightly golden on top

Let the berries get happy:

Toss sliced strawberries with sugar and lemon juice, then let them sit for at least 15 minutes

Whip the cream:

Beat chilled cream with powdered sugar and vanilla until soft peaks form

Assemble your cups:

Slice shortcakes in half, then layer with strawberries and whipped cream to your heart's content

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My grandmother always said dessert tastes better when served in something pretty, and these cups proved her right. There is something about holding your own little tower of strawberries and cream that feels like a tiny act of self-care.

Make-Ahead Magic

You can bake the shortcakes up to a day ahead and store them in an airtight container. The whipped cream also holds up surprisingly well if you keep it chilled and give it a quick re-whip before serving.

Fruit Swap Ideas

Peaches work beautifully in summer, and come fall, sliced apples with a pinch of cinnamon make these feel cozy and new. Raspberries or blueberries can replace strawberries when you want something different.

Serving Suggestions

These are best assembled right before serving so the bottoms do not get soggy, but the individual pieces can all be prepped in advance. I like setting up a little station so guests can build their own.

• A sprinkle of lemon zest over the whipped cream adds brightness
• A fresh mint leaf on top makes everything look intentional
• Serve within an hour of assembling for the best texture

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There is something deeply satisfying about dessert that feels fancy but comes together with such simple ingredients. Hope these little cups bring as much joy to your table as they have to mine.

Recipe FAQs

→ What type of flour works best for shortcake cups?

All-purpose flour is ideal as it provides the right texture, ensuring tender yet sturdy shortcake layers.

→ How can I make the whipped cream more stable?

Chilling the cream and using powdered sugar helps achieve soft peaks that hold their shape longer.

→ Can I prepare the strawberries in advance?

Yes, macerate the strawberries with sugar and lemon juice and keep them refrigerated for up to a day for enhanced flavor.

→ What is a good non-dairy alternative to whipped cream?

Whipped coconut cream serves as a great dairy-free substitute with a light texture and subtle sweetness.

→ How do I store leftover shortcake cups?

Keep them covered in the refrigerator and consume within 1-2 days for optimal freshness and texture.