There is nothing quite as delightful and charming as an Individual Strawberry Shortcake Cups Recipe to brighten up your dessert table. These little cups capture the essence of summer in every bite—juicy, freshly macerated strawberries layered lovingly with fluffy whipped cream and tender, buttery shortcakes, all presented in a perfectly portioned cup. Whether you’re hosting a gathering or indulging in a sweet treat just for yourself, this recipe brings the classic strawberry shortcake to life in a fun and elegant way that’s both comforting and visually irresistible.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating the perfect harmony of flavor, texture, and those irresistible pops of red that make this dessert as beautiful as it is delicious. From the sweetness of fresh strawberries to the rich creaminess of whipped topping, every component is simple yet essential.
- Fresh strawberries: Use 1 pound of hulled and sliced strawberries for vibrant sweetness and lovely color.
- Granulated sugar: Included twice—2 tablespoons for macerating the strawberries to draw out their natural juices, and 2 tablespoons for the shortcake dough to add a subtle sweetness.
- Lemon juice: A tablespoon brightens the strawberries, balancing their sweetness with a hint of tartness.
- All-purpose flour: One cup forms the soft yet sturdy base of the delicious shortcake.
- Baking powder: A leavening agent to give the shortcakes a light, fluffy crumb.
- Salt: Just a touch to enhance all the other flavors.
- Cold unsalted butter: Quarter cup, cubed, is cut into the flour to create delightful flakiness in the shortcakes.
- Whole milk: One-third cup adds moisture and richness to the dough.
- Vanilla extract: Half a teaspoon in the dough and whipped cream builds a warm, inviting aroma and flavor.
- Heavy whipping cream: One cup, whipped with powdered sugar, makes the luscious topping that balances the fruit and cake perfectly.
- Powdered sugar: Two tablespoons sweeten the whipped cream without graininess.
How to Make Individual Strawberry Shortcake Cups Recipe
Step 1: Macerate the Strawberries
Start by combining your hulled and sliced strawberries with 2 tablespoons of granulated sugar and a splash of lemon juice in a medium bowl. Stir everything together and let it sit for at least 30 minutes. This simple process unlocks the juices and gives the strawberries that fresh, syrupy finish which is truly the heart of the individual strawberry shortcake cups recipe.
Step 2: Prepare the Shortcake Dough
While the strawberries macerate, preheat your oven to 400°F (200°C). In another mixing bowl, whisk together the flour, sugar, baking powder, and salt. Now comes the fun part—cut in the cold butter until the mixture looks like coarse crumbs. This creates those flaky pockets we adore in a good shortcake. Stir in the milk and vanilla extract just until combined, careful not to overmix or you’ll end up with tough cakes.
Step 3: Bake the Shortcakes
Grease or line a muffin tin, then spoon the dough into each cup, filling about two-thirds full. Pop them into the oven and bake for 12 to 15 minutes until the tops turn a lovely golden brown and a toothpick inserted into the center comes out clean. Once baked, allow the shortcakes to cool completely before assembling.
Step 4: Whip the Cream
Chill a mixing bowl and beat your heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. This luscious whipped cream is the perfect counterpoint to the sweet strawberries and buttery shortcakes, offering lightness and indulgence in every spoonful.
Step 5: Assemble Your Dessert Cups
Slice each shortcake horizontally into halves. Start with a base of the bottom half in your chosen cup, layer on a generous spoonful of macerated strawberries and a dollop of whipped cream, then cap it with the top half. Finish with another swirl of whipped cream and a few more strawberries for a look that’s as stunning as it is delicious. Now you’ve made the classic individual strawberry shortcake cups recipe in a simple, elegant form perfect for sharing or savoring solo.
How to Serve Individual Strawberry Shortcake Cups Recipe
Garnishes
To really make these strawberry shortcake cups pop, sprinkle a few tiny mint leaves or a dusting of powdered sugar on top. This adds a touch of color contrast and a fresh aroma, welcoming your guests before the first bite. If you’re feeling playful, a small drizzle of melted chocolate or a sprinkle of finely chopped toasted almonds brings amazing texture and flavor depth.
Side Dishes
Though these shortcake cups are a complete dessert on their own, pairing them with a scoop of vanilla ice cream or a small serving of lemon sorbet helps cut through the richness and adds an extra layer of refreshing delight. For a brunch party, consider serving alongside light tea sandwiches or fresh fruit salad for a balanced spread that keeps everyone happy.
Creative Ways to Present
Individual strawberry shortcake cups recipe is a versatile canvas for presentation. Instead of cups, try assembling in clear glass jars to showcase each vibrant layer. Serving on petite dessert plates with a dusting of powdered sugar and a strawberry fan on the side offers a rustic charm. For big celebrations, jar lids can be tied with ribbons to turn these desserts into adorable party favors that guests can take home.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries—they keep well. Store the assembled strawberry shortcake cups in an airtight container in the refrigerator for up to two days. Keep in mind the shortcake might soften slightly from the moisture of the strawberries, but the flavor remains just as delightful.
Freezing
Freezing the fully assembled cups is not recommended because the whipped cream and fresh strawberries don’t freeze well, losing texture upon thawing. Instead, freeze the baked shortcakes alone in a sealed bag for up to one month. When ready to enjoy, thaw and then build the cups fresh with ripe strawberries and whipped cream.
Reheating
To bring your shortcakes back to life after refrigeration or freezing, warm them lightly in a preheated oven at 350°F (175°C) for about 5 minutes. This freshens up the texture without drying them out. Add strawberries and whipped cream afterward to retain their fresh, luscious qualities.
FAQs
Can I use frozen strawberries instead of fresh ones?
Fresh strawberries give the best texture and sweetness for this recipe, but if frozen strawberries are all you have, thaw them completely and drain any excess juice before macerating with sugar and lemon juice. Keep in mind frozen berries tend to be softer and may make the shortcakes a bit more moist.
Is there a dairy-free option for the whipped cream?
Absolutely! You can substitute heavy whipping cream with coconut cream to make a dairy-free whipped topping. Chill a can of coconut milk overnight, scoop out the solid cream, and whip it with powdered sugar and vanilla extract for a luscious, dairy-free alternative.
Can I prepare the components separately ahead of time?
Yes, prepping the macerated strawberries and baked shortcakes a day in advance saves time. Keep the whipped cream fresh and assemble just before serving so everything stays light and beautiful.
How can I add a flavor twist to this classic recipe?
Try adding a splash of balsamic vinegar to the strawberry mixture for a deep, tangy flavor or incorporate lemon zest in the shortcake dough. For the whipped cream, a hint of almond extract instead of vanilla provides a lovely nutty aroma.
What’s the best way to slice the shortcakes evenly?
Use a serrated knife and a gentle sawing motion to slice the shortcakes horizontally. Cooling them completely before cutting helps maintain their shape without crumbling.
Final Thoughts
Making the Individual Strawberry Shortcake Cups Recipe is such a joyful experience—simple ingredients coming together to create a dessert bursting with freshness, sweetness, and charm. Perfect for any occasion, this recipe always brings smiles and a little bit of summer to the table. I can’t wait for you to try it and make it one of your go-to desserts to share with friends and family!
Print
Individual Strawberry Shortcake Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Individual Strawberry Shortcake Cups, a classic American dessert perfect for summer gatherings. Fresh strawberries are macerated with sugar and lemon juice, layered with tender homemade shortcakes and fluffy whipped cream. Easy to assemble and elegantly presented in cups, these shortcakes are a wonderful treat for any occasion.
Ingredients
Strawberries
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Shortcake
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1/3 cup whole milk
- 1/2 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Macerate the Strawberries: In a medium bowl, combine the sliced strawberries with 2 tablespoons granulated sugar and lemon juice. Stir well to coat and let them sit for at least 30 minutes to release their juices and soften.
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 400°F (200°C). In a separate bowl, whisk together the flour, 2 tablespoons sugar, baking powder, and salt to ensure even distribution of leavening and sugar.
- Cut in the Butter: Incorporate the cold cubed butter into the dry ingredients using a pastry cutter or your fingers until the mixture looks like coarse crumbs, which will create a tender shortcake texture.
- Add Wet Ingredients and Form Dough: Pour in the milk and vanilla extract, stirring just until combined. Avoid overmixing to keep the shortcakes light and flaky.
- Spoon Dough into Muffin Tin: Grease or line a muffin tin and fill each cup about two-thirds full with the dough.
- Bake the Shortcakes: Place the muffin tin in the oven and bake for 12–15 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Cool the Shortcakes: Remove from oven and allow the shortcakes to cool completely in the pan before assembling to prevent melting the whipped cream.
- Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, giving the cream a smooth and airy texture.
- Assemble the Cups: Slice each shortcake in half horizontally. Spoon a generous layer of macerated strawberries and whipped cream onto the bottom half, then place the top half over them.
- Garnish and Serve: Add another dollop of whipped cream and a few more strawberries on top for an inviting presentation. Serve in individual cups or jars for an elegant touch.
Notes
- You can substitute store-bought pound cake or biscuits for a quicker preparation.
- For an enhanced flavor, add a splash of balsamic vinegar to the strawberries while they macerate.
