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Amazing Strawberry Shortcake Cups: 40-Minute Delight

Strawberry Shortcake Cups
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Enjoy a perfect, single-serving Strawberry Shortcake in a cup. This recipe keeps the cream stable, making it great for making ahead or for parties. It captures the sweet taste of summer.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar, plus 1/4 cup for strawberries
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter, cubed
  • 1/2 cup milk
  • 2 cups fresh strawberries, sliced
  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a mini muffin tin.
  2. Whisk together the flour, 2 tablespoons of sugar, baking powder, and salt in a bowl.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the milk until just combined. Do not overmix.
  5. Drop small spoonfuls of dough into the prepared mini muffin tin. Bake for 10 to 12 minutes, or until lightly golden. These are your shortcakes. Let them cool completely.
  6. While the shortcakes cool, combine the sliced strawberries with the 1/4 cup of sugar. Let them macerate for 20 minutes.
  7. In a separate bowl, whip the heavy cream with the vanilla extract until stiff peaks form. This cream holds its shape well.
  8. To assemble, break the cooled shortcakes into pieces. Layer the shortcake pieces, sweetened strawberries, and whipped cream in clear cups or jars.
  9. Repeat the layers until the cup is full. Serve immediately or chill briefly.

Notes

  • For extra stability, you can whip a small amount of cream cheese into the heavy cream.
  • Taste your strawberries first; if they are very sweet, reduce the added sugar slightly.
  • You can make the shortcakes a day ahead and store them in an airtight container.

Nutrition

Find it online: https://delishdiarist.com/strawberry-shortcake-cups-stable-cream/