Description
Individual Strawberry Shortcake Cups filled with sweet strawberries, fluffy whipped cream, and soft biscuit cups, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup cold whole milk or buttermilk
- 1 teaspoon pure vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 2–3 tablespoons granulated sugar (for strawberries)
- 1 teaspoon fresh lemon juice
- 1 cup heavy whipping cream, very cold
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract (for whipped cream)
Instructions
- Macerate the strawberries by tossing them with sugar and lemon juice; let sit for 15-20 minutes.
- Preheat the oven to 425°F (220°C) and grease a muffin tin.
- Combine flour, sugar, baking powder, and salt in a bowl; cut in butter until coarse crumbs form.
- Add milk and vanilla to the flour mixture; mix gently until a shaggy dough forms.
- Divide the dough among muffin cups, pressing into cup shapes.
- Bake for 12-15 minutes or until golden brown; cool in the pan for 5 minutes.
- Beat the cold whipping cream until soft peaks form; add powdered sugar and vanilla, and beat until stiff peaks form.
- Assemble the cups by filling with macerated strawberries and topping with whipped cream; serve immediately.
Notes
For best results, ensure butter and cream are very cold. Use fresh strawberries for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg