Easy Strawberry Shortcake Cups Recipe: Sweet Treats in a Jiffy

Sweet summer strawberry shortcake cups dance with pure deliciousness on your plate.

Juicy berries nestle between layers of tender, crumbly cake pieces.

Creamy whipped cream adds a cloud-like softness to each delectable bite.

Bright red strawberries burst with natural sweetness throughout this classic dessert.

Quick and simple assembly means you can whip up these individual treats in minutes.

Delightful textures and rich flavors combine to create a memorable dessert experience.

Indulge in this irresistible summer classic that promises to delight every single palate.

Why Strawberry Shortcake Cups Are A Favorite

• Strawberry shortcake cups offer a delightful twist on classic desserts that everyone will adore.
• Create these adorable treats with minimal kitchen skills, perfect for bakers of all levels who want a simple yet impressive dessert.
• Prepare a delectable dessert that brings smiles to faces, making it ideal for family gatherings, potlucks, or spontaneous sweet cravings.
• Swap strawberries for seasonal fruits or add different toppings to make these mini cups uniquely yours, allowing endless creativity in the kitchen.

What You Need For Strawberry Shortcake Cups

• Flour: Main dry ingredient for the shortcake cups.
• Sugar: Adds sweetness to the base.
• Baking Powder: Helps the shortcake rise and become fluffy.
• Salt: Enhances overall flavor.

• Cold Butter: Creates flaky texture in the shortcake.
• Milk: Binds the dough together.
• Vanilla Extract: Adds rich flavor to the shortcake.

• Fresh Strawberries: Sweet and juicy core ingredient.
• Granulated Sugar: Helps macerate the strawberries.
• Lemon Juice: Brightens the strawberry flavor.

• Heavy Cream: Creates light and airy topping.
• Powdered Sugar: Sweetens the whipped cream.
• Vanilla Extract: Adds depth to the cream's flavor.

Making Strawberry Shortcake Cups Easily

Step 1: Warm Up the Oven

Crank up your oven to a toasty 375°F.

Grab a mini muffin tin and give it a quick spray with cooking oil or rub it down with butter to prevent sticking.

Step 2: Create Shortcake Dough

• Flour
• Sugar
• Baking powder
• Salt

Chop cold butter into tiny pieces and work it into the dry mix until it looks like chunky sand.

Pour in milk and vanilla, then stir until everything just comes together.

Step 3: Shape Delicate Cups

Gently press small amounts of dough into each muffin cavity.

Use your fingertips or a spoon to shape little cup-like shells, making sure the dough covers bottom and sides evenly.

Step 4: Bake to Golden Perfection

Slide the muffin tin into the hot oven.

Bake for 10-12 minutes until shortcakes turn a beautiful golden brown.

Let them rest in the tin for a few minutes, then transfer to a cooling rack.

Step 5: Prepare Juicy Strawberry Filling

• Granulated sugar
• Lemon juice

Stir and let sit for 15 minutes to release sweet, tangy juices.

Step 6: Whip Up Creamy Topping

• Heavy cream
• Powdered sugar
• Vanilla extract

Whip until peaks stand tall and proud.

Step 7: Build Delightful Treats

Once shortcake cups are completely cool, fill each one with strawberry mixture.

Crown with a fluffy cloud of whipped cream.

Step 8: Serve and Enjoy

Serve these mini delights right away or keep chilled until dessert time.

Get ready for a burst of summer sweetness!

Smart Tips For Strawberry Shortcake Cups

• Freeze butter for 10-15 minutes before cutting into shortcake dough to ensure the perfect crumbly texture that creates flaky, tender cups.
• Let strawberries sit with sugar longer than 15 minutes to intensify their natural sweetness and create more delicious syrup for your filling.
• Add a tablespoon of cornstarch to whipped cream to help stabilize it and prevent drooping, keeping your topping firm and beautiful.
• Cool shortcake cups completely on a wire rack to prevent moisture buildup, ensuring crisp and crunchy texture throughout the dessert.
• Prepare shortcake cups and strawberry filling separately up to one day in advance, then assemble just before serving to maintain maximum freshness and crispness.

Save & Reheat Strawberry Shortcake Cups

• Store leftover shortcake cups in an airtight container in the refrigerator for up to 2 days. Keep whipped cream and strawberry filling separate to prevent soggy cups.
• Freeze plain shortcake cups in a freezer-safe container for up to 1 month. Wrap individually in plastic wrap to prevent freezer burn. Thaw at room temperature before filling.
• Warm refrigerated shortcake cups in a preheated oven at 300°F for 3-5 minutes to restore crispness. Let cool slightly before adding fresh whipped cream and strawberries.
• If cups become soft, crisp them up quickly in a toaster oven or air fryer for 1-2 minutes at 325°F to restore their original texture and crunch.

What To Serve With Strawberry Shortcake Cups

• Elevate Strawberry Shortcake Flavor Companions
• Pair Sweet Moscato Wine: Light, fruity Moscato perfectly complements the strawberry's sweetness and balances the rich whipped cream with delicate bubbles.
• Match Champagne Rosé: Crisp, elegant rosé champagne enhances the dessert's berry notes while adding sophisticated effervescence that cuts through the cream's richness.
• Serve Lavender Earl Grey Tea: Aromatic tea with subtle floral hints provides a delicate counterpoint to the dessert's sweetness, creating a refined flavor harmony.
• Complement Vanilla Bean Ice Cream: Smooth, creamy vanilla ice cream adds extra indulgence, creating a luxurious texture contrast with the shortcake's buttery crunch.

Creative Twists On Strawberry Shortcake Cups

• Gluten-Free Berry Bliss: Replace all-purpose flour with gluten-free flour blend and add xanthan gum for better texture. Use almond milk as a dairy-free alternative.
• Vegan Strawberry Delight: Substitute butter with coconut oil, use plant-based milk, and replace heavy cream with coconut whipped cream. Select organic strawberries for enhanced flavor.
• Low-Sugar Fruity Option: Use stevia or monk fruit sweetener instead of granulated sugar. Incorporate mixed berries like raspberries and blueberries for variety and reduced sugar content.
• Keto-Friendly Mini Cups: Swap wheat flour with almond flour, use erythritol as sweetener, and replace milk with unsweetened almond milk. Top with sugar-free whipped cream made from heavy cream and keto-friendly sweetener.

FAQs

• Can I make the shortcake cups ahead of time?

Yes, you can prepare the shortcake cups a day in advance. Store them in an airtight container at room temperature to maintain their crisp texture.

• Is it possible to use frozen strawberries instead of fresh?

Fresh strawberries work best, but you can use thawed frozen strawberries. Just drain excess liquid before mixing with sugar to prevent the filling from becoming too watery.

• How do I ensure my shortcake cups come out perfectly?

Make sure your butter is cold and you don’t overmix the dough. Press the mixture firmly into the muffin tin to create even cups with thin, crispy walls.

• Can I substitute ingredients in this recipe?

Use whole wheat flour for a healthier option, or replace milk with buttermilk for a tangier flavor. Greek yogurt can also be used to add richness to the shortcake base.

Easy Strawberry Shortcake Cups Recipe

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4.9 from 31 reviews

• Total Time: 32 minutes
• Yield: 4 1x

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Description

Delightful strawberry shortcake cups deliver summer’s sweetest embrace with layers of crumbly biscuit, luscious cream, and ripe berries. Guests will savor each spoonful of this classic dessert that blends simplicity and elegance in one irresistible treat.

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Ingredients

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Main Ingredients:

• 2 cups fresh strawberries (hulled and diced)
• 1 1/2 cups all-purpose flour
• 1 cup heavy cream
• 1/2 cup milk
• 6 tablespoons unsalted butter (cold and cut into small pieces)

Sweeteners and Sugars:

• 1/4 cup granulated sugar
• 2 tablespoons granulated sugar
• 2 tablespoons powdered sugar

Flavor Enhancers and Stabilizers:

• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon salt

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Instructions

1. Prepare the oven environment at 375°F (190°C) and coat a mini muffin tin with cooking spray or butter to prevent sticking.
2. Combine dry ingredients in a large mixing bowl, whisking flour, sugar, baking powder, and salt until thoroughly blended.
3. Integrate cold butter into the dry mixture using a pastry cutter, creating a texture resembling coarse crumbs.
4. Pour milk and vanilla extract into the crumbly mixture, stirring gently until ingredients are just incorporated.
5. Delicately press dough into each muffin tin cavity, forming small cup shapes with even thickness on bottom and sides.
6. Bake shortcake cups for 10-12 minutes until edges turn golden brown and centers appear fully cooked.
7. Allow shortcake cups to rest in the tin for several minutes before transferring to a wire rack for complete cooling.
8. Dice fresh strawberries and combine with granulated sugar and lemon juice in a separate bowl.
9. Let strawberry mixture rest for 15 minutes, allowing natural juices to develop and create a syrupy consistency.
10. Whip heavy cream with powdered sugar and vanilla extract until stiff, voluminous peaks form.
11. Fill cooled shortcake cups with macerated strawberry mixture, topping each with a generous dollop of whipped cream.
12. Serve immediately or refrigerate until ready to enjoy these delightful mini desserts.

Notes

• Always measure ingredients exactly for consistent texture in shortcake cups.
• Use cold butter to ensure flaky, tender shortcake base with perfect crumbly consistency.
• Choose ripe, sweet strawberries for maximum flavor and natural sweetness in the filling.
• Chill your mixing bowl and whisk beforehand to help cream whip faster and hold peaks longer.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 80 mg