Strawberry Shortcake Cups

For a delightful contrast, I sometimes serve these cups with a small glass of chilled Prosecco or a cup of strong, black coffee. The bright acidity or bitter notes cut through the sweetness of the strawberry shortcake cups beautifully.

It’s a little trick I learned from my grandma, who believed every good dessert deserved a thoughtful partner. She’d set out her best china, arrange a platter of sweets, and always have something to sip nearby. That’s the spirit I want to bring to your table with these Strawberry Shortcake Cups. They’re not just a recipe; they’re an invitation to gather, to celebrate the small moments, and to make dessert feel special without any of the usual fuss.

Think of them as the most charming, portable version of the classic summer dessert. Tender, buttery shortcake crumbs, juicy macerated strawberries, and clouds of softly whipped cream, all layered up in a clear cup. They’re the perfect party dessert idea because they look fancy but come together with the ease of a weeknight treat. No slicing, no plating stress—just spoonfuls of pure, sunny comfort. Whether you’re planning a Valentine's Day dessert board, need a standout for a baby shower, or just want to turn a regular Tuesday into something sweet, these little cups have you covered.

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Ingredients List

Strawberry Shortcake Cups begin with simple, honest ingredients that sing of summer, even if you’re making them in the heart of winter. Here’s what you’ll need to gather.

For the Shortcake Crumbs:

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon fine sea salt
• ½ cup (1 stick) cold unsalted butter, cubed
• ⅔ cup cold heavy cream or whole milk, plus more for brushing
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons coarse sugar (like turbinado), for sprinkling

For the Macerated Strawberries:

• 1 pound fresh strawberries, hulled and sliced
• 3 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice or balsamic vinegar (trust me, it deepens the flavor)

For the Whipped Cream:

• 1 cup cold heavy whipping cream
• 2-3 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Smart Swaps & Notes:

• Flour: For a gluten-free version, a 1:1 gluten-free baking blend works beautifully here.
• Berries: Frozen strawberries work in a pinch! Thaw them completely, drain the excess liquid, and then macerate. You can also mix in other berries like raspberries or blackberries for a mixed berry twist, similar to the vibe in our Mixed Berry Cheesecake Crumb Bars.
• Cream: For a dairy-free whipped topping, chill a can of full-fat coconut cream overnight and whip the solid part with a little powdered sugar.
• Flavor Boost: Add a pinch of cinnamon or a scrape of lemon zest to the shortcake dough for a subtle, warm note.

Timing

One of the best things about these Strawberry Shortcake Cups is how the work can be spread out. You’re not stuck in the kitchen for hours on end.

• Prep Time: 25 minutes (mostly hands-off for the strawberries)
• Cook Time: 15-18 minutes
• Total Time: About 45 minutes, plus optional chilling

The active time is surprisingly short. While the shortcake bakes and cools, the strawberries are busy macerating and becoming syrupy and perfect. It’s the kind of efficient kitchen rhythm I love—regular kitchen, regular time, great results.

Step-by-Step Instructions

Let’s build these beautiful Strawberry Shortcake Cups from the ground up. The process is straightforward, but a few chef-style tips will guarantee you the best texture and flavor.

1. Make the Shortcake Dough & Crumbs

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture looks like coarse sand with some pea-sized butter pieces remaining. This creates those flaky, tender pockets in your shortcake.

In a small bowl or measuring cup, stir the cold cream and vanilla together. Pour it into the flour-butter mixture. Gently stir with a fork just until a shaggy dough forms. Don’t overmix! Turn the dough out onto a lightly floured surface and gently pat it into a rough rectangle, about 1-inch thick.

2. Bake and Crumble

Transfer the dough rectangle to your prepared baking sheet. Brush the top lightly with a bit of extra cream and sprinkle generously with the coarse sugar. This gives you a delightful sweet crunch. Bake for 15-18 minutes, until golden brown and cooked through. Let it cool completely on the pan. Once cool, break it apart into bite-sized crumbs with your hands. You want a mix of textures—some fine crumbs, some chunkier pieces. This is the “shortcake” base for your Strawberry Shortcake Cups.

3. Macerate the Strawberries

While the shortcake bakes and cools, combine the sliced strawberries, sugar, and lemon juice (or balsamic) in a medium bowl. Toss gently to coat. Let them sit at room temperature for at least 20-30 minutes. The sugar will draw out the strawberries’ natural juices, creating a sweet, fragrant syrup. This step is non-negotiable for the best flavor—it turns good strawberries into incredible ones.

4. Whip the Cream

Just before assembling, make the whipped cream. Pour the cold heavy cream into a chilled bowl. Using a hand mixer or a whisk, beat on medium-high speed until it begins to thicken. Add the powdered sugar and vanilla, then continue beating until soft peaks form. Be careful not to over-whip into stiff peaks; you want it billowy and smooth for easy layering.

5. Assemble the Cups

Now for the fun part. Get out your clear cups or glasses—mason jars, parfait glasses, or even nice tumblers work perfectly. Start with a layer of the shortcake crumbs. Follow with a spoonful of the macerated strawberries and their glorious juice. Then, add a generous dollop of whipped cream. Repeat the layers once more, finishing with a final flourish of whipped cream and a single perfect strawberry slice or a sprinkle of crumbs on top. Your Strawberry Shortcake Cups are ready to serve immediately.

Nutritional Information

(Per serving, assuming 6 cups)

• Calories: ~480
• Fat: 29g
• Carbohydrates: 52g
• Fiber: 2g
• Sugar: 26g
• Protein: 5g

While this is a treat, it’s made with real ingredients. The strawberries provide vitamin C and antioxidants, and using real cream and butter means you’re enjoying satisfying fats that make the dessert feel indulgent and complete. It’s comfort food, made easy and honest.

Equipment Needed

You don’t need any special gadgets for these Strawberry Shortcake Cups. A regular kitchen will have everything:

• Baking sheet
• Parchment paper
• Mixing bowls (large and medium)
• Pastry cutter or forks
• Measuring cups and spoons
• Hand mixer or whisk (for the cream)
• Clear cups, jars, or glasses for serving (6-8, depending on size)

Why You’ll Love This Recipe

These aren’t just any dessert cups. Here’s why they’ll become a go-to in your recipe box:

• The Ultimate Make-Ahead Party Dessert: Every component can be prepared hours in advance. Bake the shortcake, macerate the berries, and even whip the cream ahead of time. Assemble just before serving for maximum freshness and visual appeal. It’s a lifesaver for hosts.
• Endlessly Customizable: Make them mini for a Valentine's dessert board, layer them in fancy glasses for a dinner party, or keep it casual in jam jars for a picnic. The format is your playground.
• Solves the “Soggy Bottom” Problem: By keeping the components separate until assembly, the shortcake crumbs stay perfectly textured—no one gets a mushy bite.
• Simple Ingredients, Warm Memories: It’s the taste of a classic strawberry shortcake, deconstructed into the most shareable, joyful form. Food that feels like home, always.

Healthier Alternatives for the Recipe

Want to lighten things up or accommodate dietary needs? You can easily adapt these Strawberry Shortcake Cups.

• Gluten-Free: Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture will be slightly more tender but still delicious.
• Dairy-Free: Use a high-quality vegan butter stick in the shortcake and opt for the coconut cream whipped topping mentioned in the ingredients. Ensure your plant-based milk for the dough is unsweetened.
• Lower Sugar: Reduce the sugar in the strawberry maceration to 1-2 tablespoons and use a natural sweetener like monk fruit powdered sugar in the whipped cream.
• High-Protein Boost: Stir a scoop of vanilla collagen peptides or protein powder into the whipped cream after it’s softly whipped for an extra nutritional punch.

Serving Suggestions

The beauty of Strawberry Shortcake Cups is how they fit any occasion.

• For a Crowd: Set up a DIY parfait bar! Put out bowls of the shortcake crumbs, macerated strawberries, whipped cream, and extra toppings like chocolate shavings, toasted nuts, or a drizzle of my homemade Italian Strawberry Jam. Let everyone build their own.
• Fancy Presentation: For Valentine's Day dessert ideas fancy, use champagne flutes. Layer the components, then garnish with a fresh mint leaf, a delicate chocolate heart, or a sprinkle of edible rose petals.
• Kid-Friendly: Let the kids help assemble their own in small cups. It’s a fun, interactive dessert that gets them excited about homemade treats.
• Perfect Pairings: As my intro hinted, these rich, sweet cups love a contrasting partner. Serve with espresso, a pot of herbal tea, or a glass of sparkling wine. For a non-alcoholic option, sparkling water with a squeeze of lemon is perfect.

Common Mistakes to Avoid

A few small missteps can change the texture of your Strawberry Shortcake Cups. Here’s how to avoid them.

1. Using Warm Butter or Overworking the Dough: This is the #1 rule for tender shortcake. Cold butter creates steam pockets for flakiness. If you overmix once the liquid is added, you develop gluten, leading to a tough, biscuit-like texture. Mix just until combined.
2. Skipping the Maceration Time: Don’t just mix and immediately assemble. The 20-30 minute rest for the strawberries is crucial. It softens them slightly and creates the essential sweet syrup that soaks into the crumbs. Impatience here means less flavor.
3. Over-whipping the Cream: Whipped cream should be soft, smooth, and pillowy. If you beat it until it’s very stiff and grainy, it becomes difficult to layer nicely and can even start to separate. Stop as soon as it holds a soft peak.
4. Assembling Too Far in Advance: While you can prep everything ahead, assemble the cups no more than 30-60 minutes before serving. If they sit too long, the juicy syrup will eventually make the bottom layer of crumbs soggy. For the best texture, layer and serve.

Storing Tips for the Recipe

These Strawberry Shortcake Cups are best enjoyed fresh, but here’s how to handle any leftovers or advance prep.

• Leftovers: If you have assembled cups left over, they’ll keep in the fridge, covered, for up to a day. The crumbs will soften significantly, becoming more like a trifle—still tasty, just a different texture.
• Component Storage: This is the best method! Store the baked and crumbled shortcake in an airtight container at room temperature for 2 days. Keep the macerated strawberries and their syrup in a sealed container in the fridge for up to 3 days. The whipped cream is best used the day it’s made but can be covered and refrigerated for a day (it may soften a bit).
• Freezing: The baked shortcake rectangle freezes beautifully. Wrap it tightly in plastic wrap and foil once completely cool. Freeze for up to 2 months. Thaw at room temperature before crumbling. I don’t recommend freezing the assembled cups.

Conclusion

At the end of the day, that’s what these Strawberry Shortcake Cups are all about: creating a moment of simple, shared joy. They take a beloved classic and present it in a way that’s unfussy, beautiful, and utterly delicious. Whether you’re crafting an impressive Valentine's Day dessert board or simply treating your family on a Sunday afternoon, this recipe delivers. It’s proof that the best desserts don’t have to be complicated—they just have to be made with a little care and a lot of love.

I hope you give these a try. When you do, I’d love to hear how it went! Did you add a special twist? Which serving style was a hit? Let me know in the comments below. And if you’re looking for more ways to celebrate with berries and cream, don’t miss our elegant Strawberry Cream Puffs Recipe, our cozy Strawberry Shortcake Overnight Oats for breakfast, or our stunning Valentines Day Cake for another show-stopping occasion dessert.

Happy baking, and don’t forget to tag @StackSipSnack on Pinterest so I can see your beautiful creations!

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