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Strawberry Shortcake Cups

Strawberry shortcake cups with juicy berries and creamy whipped cream layers.
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These charming, portable cups are a deconstructed version of the classic summer dessert. Layers of buttery shortcake crumbs, juicy macerated strawberries, and billowy whipped cream create a fuss-free, elegant treat perfect for any gathering.

Ingredients

Scale
  • For the Shortcake Crumbs:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 2/3 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
  • For the Whipped Cream:
  • 1 cup cold heavy whipping cream
  • 2-3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Make the shortcake dough: In a large bowl, whisk flour, 1/3 cup sugar, baking powder, and salt. Cut in cold butter with a pastry cutter or forks until mixture resembles coarse sand with some pea-sized pieces.
  3. Stir 2/3 cup cold cream and 1 tsp vanilla together. Pour into flour mixture and stir with a fork just until a shaggy dough forms. Do not overmix.
  4. Pat dough into a 1-inch thick rectangle on a floured surface. Transfer to the prepared baking sheet. Brush top with extra cream and sprinkle with coarse sugar.
  5. Bake for 15-18 minutes until golden brown. Let cool completely on the pan, then break into bite-sized crumbs.
  6. Macerate the strawberries: While shortcake bakes and cools, combine sliced strawberries, 3 tbsp sugar, and lemon juice in a bowl. Toss and let sit at room temperature for 20-30 minutes to create a syrup.
  7. Whip the cream: Just before assembling, beat the cold heavy cream in a chilled bowl until it thickens. Add powdered sugar and 1 tsp vanilla. Beat until soft peaks form.
  8. Assemble the cups: In clear cups or glasses, layer shortcake crumbs, macerated strawberries with juice, and whipped cream. Repeat layers. Top with a strawberry slice or extra crumbs. Serve immediately.

Notes

For best texture, assemble cups no more than 30-60 minutes before serving. All components can be made ahead and stored separately. For a gluten-free version, use a 1:1 gluten-free baking flour blend.

Nutrition

Find it online: https://www.stacksipsnack.com/strawberry-shortcake-cups/