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Strawberry Shortcake Cups

Single serving strawberry shortcake cup with whipped cream and fresh berries
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These individual strawberry shortcake cups are a perfect handheld dessert. They feature a tender, flaky biscuit base filled with sweet, juicy macerated strawberries and topped with dreamy homemade whipped cream. It's a classic summer treat made easy and portion-controlled for any occasion.

Ingredients

Scale
  • For the Shortcake Biscuit Cups:
  • 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
  • For the Strawberry Filling:
  • 1 pound fresh strawberries, hulled and sliced
  • 2-3 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • For the Dreamy Whipped Cream:
  • 1 cup heavy whipping cream, very cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Macerate the strawberries. In a bowl, toss sliced strawberries with 2-3 tablespoons sugar and lemon juice. Let sit at room temperature for 15-20 minutes, stirring occasionally, until juicy.
  2. Preheat oven to 425°F (220°C). Grease a 12-cup muffin tin.
  3. Make the biscuit dough. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or forks until mixture resembles coarse crumbs.
  4. Add the cold milk and 1 teaspoon vanilla to the flour mixture. Stir with a fork just until a shaggy dough forms. Do not overmix.
  5. Divide dough evenly among the prepared muffin cups. Press dough into the bottom and slightly up the sides to form a cup shape.
  6. Bake for 12-15 minutes, until edges are lightly golden. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Make the whipped cream. In a chilled bowl, beat the cold heavy cream with a mixer until soft peaks form. Add powdered sugar and 1 teaspoon vanilla; beat until stiff peaks form.
  8. Assemble the cups. Once biscuit cups are completely cool, spoon macerated strawberries and their syrup into each cup. Top with a dollop of whipped cream. Serve immediately.

Notes

For best results, ensure butter and milk are very cold. Do not overwork the biscuit dough. Assemble cups just before serving to prevent sogginess. Biscuit cups can be baked ahead and stored in an airtight container for up to 2 days.

Nutrition

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