Strawberry Shortcake Cups (Print Version)

Golden shortcake cups filled with juicy strawberries and fresh whipped cream for a classic handheld dessert.

# What You 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 Steps:

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 -
  • Individual cups mean everyone gets their own perfect portion with those coveted crispy edges
  • The macerated strawberries create their own glossy syrup that soaks into the tender cake
  • Assembly becomes part of the fun, especially when you let guests build their own layers
02 -
  • The shortcakes taste infinitely better the same day; after that, they start to soften and lose that tender-crisp contrast
  • Room temperature berries macerate faster than cold ones, but don't let them sit longer than an hour or they'll become mushy
03 -
  • Don't have a pastry cutter? Use two knives or your fingers to work in the cold butter; just work quickly so it stays cold
  • If your berries aren't very sweet, add an extra tablespoon of sugar to the macerating mixture

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