Strawberry Shortcake Cups (Printer-friendly)
Tender shortcake layers with fresh strawberries and whipped cream in individual cups
# What You'll 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 Prepare:
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 until combined.
03 - Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk milk, egg, and vanilla extract until blended.
05 - Pour wet ingredients into dry ingredients. Stir until just combined.
06 - Drop dough by large spoonfuls onto the prepared baking sheet to make 6 mounds.
07 - Bake for 15 to 18 minutes until golden brown. Cool completely on wire rack.
08 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for at least 15 minutes to release juices.
09 - In a cold mixing bowl, whip heavy cream, powdered sugar, and vanilla with an electric mixer until soft peaks form.
10 - Crumble or split shortcakes. Layer pieces in the bottom of 6 clear cups. Add strawberries with juice, then whipped cream. Repeat layers. Finish with whipped cream and a strawberry slice on top. Serve immediately.
# Expert Advice:
01 -
- The individual cups make everyone feel special while eliminating the awkward cake slicing moment
- Macerated strawberries create their own sweet syrup that seeps into every tender layer
02 -
- Cold butter is non-negotiable for tender shortcakes, warm butter will make them tough and dense
- Let the strawberries macerate at least 15 minutes or you will miss out on that incredible natural syrup
03 -
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream for faster results
- Toast any leftover shortcake pieces in a 350°F oven for 5 minutes to use as a crunchy topping