Strawberry Shortcake Cups (Printable Version)
Tender shortcake layered with juicy strawberries and fresh whipped cream in individual cups.
# Ingredient List:
→ 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
# Directions:
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.
05 - Bake for 15–18 minutes, or until golden brown. Cool completely.
06 - Combine strawberries, sugar, and lemon juice in a bowl. Let sit for at least 15 minutes to macerate.
07 - In a cold mixing bowl, whip heavy cream, powdered sugar, and vanilla with an electric mixer until soft peaks form.
08 - 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 -
- They are basically the dessert version of a warm hug on a summer evening
- The individual cups mean everyone gets their own perfect portion without fighting over the last slice
02 -
- Working quickly and keeping your butter cold is the difference between tender flaky shortcake and tough biscuits
- Letting the strawberries sit for at least 15 minutes is non negotiable for that beautiful syrupy consistency
03 -
- Freeze your butter for 15 minutes before starting to make cutting it in easier and more effective
- Whip your cream in a chilled metal bowl for the fastest most stable results