Strawberry Shortcake Cups
Indulge in the timeless charm of Strawberry Shortcake Cups, a delightful twist on a classic dessert presented in perfect single-serve portions. These layered treats begin with tender, buttery shortcakes made from scratch, paired with luscious, macerated slices of fresh strawberries that burst with juicy sweetness. Topped with a cloud of homemade vanilla whipped cream, each bite offers a symphony of textures and flavors that are as beautiful as they are delicious. Perfect for parties, picnics, or weeknight indulgences, this easy-to-make recipe takes only 20 minutes to prep and delivers a stunning, crowd-pleasing dessert. With a handful of pantry staples and fresh berries, these Strawberry Shortcake Cups are destined to be your new go-to treat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Heavy cream
- 1 teaspoon Vanilla extract
- 4 cups Fresh strawberries (hulled and sliced)
- 2 tablespoons Powdered sugar (for strawberries)
- 1 cup Heavy whipping cream (for topping)
- 2 tablespoons Powdered sugar (for whipped cream)
- 0.5 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour in the 3/4 cup heavy cream and 1 teaspoon vanilla extract. Gently mix until the dough comes together; avoid overmixing.
Turn the dough out onto a lightly floured surface and pat it into a 3/4-inch thick rectangle. Use a round cookie cutter to cut out shortcakes, re-rolling scraps as needed.
Place the shortcakes onto the prepared baking sheet and bake for 12-15 minutes or until golden brown. Allow to cool completely.
Meanwhile, in a medium bowl, toss the sliced strawberries with 2 tablespoons of powdered sugar. Let them sit for 10 minutes to macerate.
In a separate bowl, using a hand mixer or whisk, beat the 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.
To assemble, crumble one shortcake into the bottom of each cup. Add a scoop of strawberries, followed by a dollop of whipped cream. Repeat the layers as desired, ending with whipped cream on top.
Garnish each cup with a strawberry slice and serve immediately. Enjoy!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 27.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
