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
Scale
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.
