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