Strawberry Shortcake Cups

For a dessert that feels indulgent without derailing your wellness goals, these cups are a perfect balance. The natural sweetness of ripe strawberries shines against a light, whole-grain biscuit base, making each strawberry shortcake cup a satisfying, portion-controlled delight. I think that’s the magic of a great strawberry shortcake cups recipe. It feels like a celebration, a little handheld party, without the fuss of a towering, layered cake. It’s the kind of dessert you can whip up on a sunny afternoon when the berries are at their peak, or assemble quickly for a last-minute treat that makes everyone feel special.

I remember my grandma’s version, always served in her favorite floral teacups. It wasn’t fancy, but it was everything. That memory is what I wanted to capture here: the essence of a classic strawberry shortcake, made easy for today’s kitchens and schedules. These individual strawberry shortcake cups are my answer. They’re perfect for summer dessert recipes, a sweet ending to a backyard barbecue, or even as one of those charming easter desserts ideas for a spring brunch. Simple ingredients, warm memories. Let’s make them.

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Ingredients List

Strawberry Shortcake Cups start with just a few simple components that come together to create something greater than the sum of their parts. You’ll need ingredients for the shortcake biscuit base, the macerated strawberries, and the dreamy whipped cream topping.

For the Shortcake Biscuit Cups:

• 1 ½ cups all-purpose flour (or whole wheat pastry flour for a nuttier, whole-grain twist)
• ¼ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• ½ cup cold whole milk or buttermilk (buttermilk adds a lovely tang)
• 1 teaspoon pure vanilla extract

For the Strawberry Filling:

• 1 pound fresh strawberries, hulled and sliced
• 2-3 tablespoons granulated sugar (adjust based on berry sweetness)
• 1 teaspoon fresh lemon juice or balsamic vinegar (trust me, it deepens the flavor)

For the Dreamy Whipped Cream:

• 1 cup heavy whipping cream, very cold
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Smart Swaps & Notes:

• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend.
• Dairy-Free: For the biscuit, use a plant-based butter and cold, unsweetened almond or oat milk. For the cream, chill a can of full-fat coconut milk overnight, scoop out the solid cream, and whip it with the sugar and vanilla.
• Berry Swap: This recipe is wonderful with raspberries, blackberries, or a mix. For a different twist, try my Strawberry Peach Dump Cake flavor combo.
• Shortcut: If you're in a real pinch, high-quality store-bought biscuits or even angel food cake cubes can stand in for the homemade shortcake base. But the homemade biscuit is where the soul is.

Timing

One of the best parts of these strawberry shortcake cups is how quickly they come together. It’s a dessert that respects your time.

• Prep Time: 20 minutes (includes macerating the berries)
• Cook Time: 12-15 minutes
• Total Time: About 35 minutes
  That’s faster than preheating your oven for most cakes! You can have these delightful easter desserts recipes or summer treats ready in the time it takes to clean up from dinner.

Step-by-Step Instructions

Making these strawberry shortcake cups is a joyful, straightforward process. We’ll build them in three easy parts: the biscuit, the berries, and the cream.

1. Macerate the Strawberries.
Start with the strawberries. Toss the sliced berries with the sugar and lemon juice in a bowl. Let them sit at room temperature for at least 15-20 minutes. This process, called maceration, draws out the berries' natural juices, creating a sweet, syrupy sauce that’s the heart of any great strawberry shortcake cups recipe. Give them a gentle stir halfway through.

2. Make the Shortcake Biscuit Dough.
While the berries work their magic, preheat your oven to 425°F (220°C). 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 resembles coarse crumbs with some pea-sized butter pieces remaining. This is key for a flaky texture. Pour in the cold milk and vanilla. Stir with a fork just until a shaggy dough forms. Don’t overmix!

3. Form and Bake the Cups.
Lightly grease a standard 12-cup muffin tin. Divide the dough evenly among the cups. I like to use a small spoon or my fingers to press the dough into the bottom and slightly up the sides, creating a little well for all those juicy strawberries. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They will be tender and perfect.

4. Whip the Cream.
Just before assembling, make the whipped cream. Pour the very cold heavy cream into a chilled bowl. Using a hand mixer or a whisk, beat on medium-high speed until soft peaks form. Add the powdered sugar and vanilla, then beat until stiff peaks form. Be careful not to over-whip into butter! The powdered sugar helps stabilize it slightly.

5. Assemble Your Strawberry Shortcake Cups.
Once the biscuit cups are completely cool, it’s time for the fun part. Spoon a generous amount of the macerated strawberries and their glorious syrup into each cup. Top with a big, fluffy dollop of your dreamy whipped cream. For an extra touch, garnish with a whole strawberry or a mint leaf. Serve immediately and enjoy the applause.

Nutritional Information

Per serving (1 strawberry shortcake cup, estimated):

• Calories: ~320
• Fat: 18g
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 16g
• Protein: 4g
  These strawberry shortcake cups offer a satisfying balance. The strawberries provide vitamin C and fiber, while the whole-grain flour option adds complex carbohydrates for sustained energy. Using real butter and cream means you’re enjoying wholesome fats that contribute to that incredible, satisfying mouthfeel. It’s comfort food, made easy and mindful.

Equipment Needed

You don’t need any special gadgets for these strawberry shortcake cups. A regular kitchen will have everything required.

• Mixing Bowls (one for berries, one for dough)
• Standard 12-Cup Muffin Tin (greased or lined if you prefer)
• Pastry Cutter or Two Forks (for cutting in the butter)
• Measuring Cups and Spoons
• Wire Cooling Rack
• Hand Mixer or Whisk (for the whipped cream)
  That’s it! Regular kitchen, regular time, great results.

Why You’ll Love This Recipe

These aren’t just another dessert; they’re a experience. Here’s why this strawberry shortcake cups recipe will become a fast favorite.

• Portion-Perfect Joy: Individual servings mean no fighting over the last slice and built-in crowd control. They’re ideal for parties, picnics, or just treating yourself.
• Make-Ahead Magic: You can bake the biscuit cups a day ahead and store them in an airtight container. Macerate the strawberries ahead of time, too. Just whip the cream and assemble when ready to serve.
• Endlessly Adaptable: This is a fantastic base recipe. Add a sprinkle of lemon zest to the dough, fold some cocoa powder into the biscuit for a chocolate twist, or layer in some Italian Strawberry Jam for an extra burst of flavor.
• The Taste of Sunshine: When strawberries are in season, there’s no better way to celebrate. This recipe lets their natural flavor be the star.

Healthier Alternatives for the Recipe

Want to lighten up these strawberry shortcake cups? You can make smart swaps without sacrificing the soul of the dessert.

• Whole-Grain Base: Swap half or all of the all-purpose flour for whole wheat pastry flour. It adds fiber and a lovely, nutty depth.
• Reduced Sugar: You can often reduce the sugar in the biscuit by a tablespoon. For the berries, rely on their natural sweetness and use just 1 tablespoon of sugar, or a drizzle of honey or maple syrup.
• Lighter Cream: For the topping, you can use chilled coconut cream as mentioned, or try whipping chilled evaporated milk for a lighter, protein-rich alternative (ensure it’s very cold).
• Greek Yogurt Topping: For a high-protein, tangy alternative to whipped cream, mix full-fat Greek yogurt with a touch of honey and vanilla. It’s deliciously different.

Serving Suggestions

These strawberry shortcake cups are glorious on their own, but a few extra touches can make them shine for any occasion.

• For a Crowd: Set up a DIY strawberry shortcake cups bar! Put out the baked cups, a bowl of macerated berries, the whipped cream, and toppings like shaved dark chocolate, toasted nuts, or a drizzle of Strawberry Chocolate Dump Cake-inspired chocolate sauce.
• Seasonal Twists: In fall, try sautéed apples with cinnamon instead of strawberries. For a festive touch among your easter desserts recipes, fold a few pastel-colored sprinkles into the whipped cream.
• Perfect Pairings: Serve after a light summer salad, alongside a cup of coffee for an afternoon pick-me-up, or as the sweet finale to a hearty brunch. They also pair beautifully with a glass of sparkling wine or lemonade.
• Other Berry Ideas: Love the simplicity of berry desserts? My Strawberry Dump Cake and Strawberry Lemon Dump Cake are fantastic, fuss-free options for when you want that same fruity comfort in a different form.

Common Mistakes to Avoid

A few small missteps can change your strawberry shortcake cups. Here’s how to avoid them for perfect results every time.

• Overworking the Dough: This is the #1 mistake. Mix the dough just until it comes together. Overmixing develops gluten, leading to tough, dense biscuits instead of tender, flaky ones. A shaggy dough is a good dough.
• Using Warm Ingredients: Your butter and milk must be cold. Cold butter creates steam pockets in the oven, which is what gives the biscuit its lift and flaky layers. If the butter melts before baking, you’ll get a greasy, flat cup.
• Skipping the Maceration: Don’t just slice and pile on raw strawberries. The maceration process creates the essential juicy syrup that soaks into the biscuit slightly, making every bite moist and flavorful.
• Assembling Too Early: If you assemble the strawberry shortcake cups while the biscuit is still warm, the whipped cream will melt and the structure will get soggy. Patience is key—let them cool completely.
• Over-whipping the Cream: Stop beating when you have stiff peaks that hold their shape. If you go too far, the cream will become grainy and eventually turn into butter. If this happens, sadly, you’ll need to start over with new cream.

Storing Tips for the Recipe

These strawberry shortcake cups are best enjoyed fresh, but with a little planning, you can manage leftovers beautifully.

• Leftover Components: Store any unused baked biscuit cups in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Macerated strawberries can be refrigerated in a sealed container for 2-3 days. Whipped cream is best used the day it’s made.
• Assembled Cups: I do not recommend storing fully assembled strawberry shortcake cups, as the biscuit will become soggy. The beauty is in the quick, last-minute assembly.
• Freezer Prep: The unbaked biscuit dough can be portioned into the muffin tin and frozen solid. Once frozen, pop the dough cups out and store them in a freezer bag. Bake from frozen, adding 2-3 minutes to the bake time. This is a fantastic shortcut for future dessert emergencies!
• Reheating: If you have leftover biscuit cups, you can refresh them in a 300°F oven for 5 minutes to crisp them up slightly before assembling with fresh berries and cream.

Conclusion

At the end of the day, these Strawberry Shortcake Cups with Dreamy Whipped Cream are about more than just dessert. They’re about creating a little moment of joy, a handheld celebration of simple, good ingredients. They prove that a classic comfort food can be both elegant and easy, perfect for a quiet Tuesday or a festive gathering. Whether you’re planning your summer dessert recipes lineup or looking for sweet easter desserts ideas, this recipe is a keeper.

I hope you give these a try in your own kitchen. Let me know how your strawberry shortcake cups turn out in the comments below—did you add any fun twists? What’s your favorite way to serve them? And don’t forget, if you’re looking for more ways to enjoy the glorious strawberry, I have a whole collection of recipes waiting for you, from jams to dump cakes. Food that feels like home is the best kind.

Don’t forget to tag @StackSipSnack on Pinterest so I can see your beautiful creations! Happy baking.

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