Description
Indulge in individual servings of classic strawberry shortcake. These dessert cups feature tender shortcake, sweet macerated strawberries, and rich whipped cream, perfect for any occasion.
Ingredients
- For the Shortcake Base:
- 1½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ½ cup milk or buttermilk
- For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced/chopped
- 2–3 tbsp granulated sugar (adjust to taste)
- ½ tsp lemon juice or balsamic glaze (optional)
- For the Whipped Cream:
- 1 cup cold heavy cream (or heavy whipping cream)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- 1. Prepare the Shortcake Base: Preheat oven to 375°F (190°C). In a large bowl, whisk flour, 2 tbsp sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined. Pat dough to ¾-inch thickness on a floured surface and cut into desired shapes. Bake 12-15 minutes, or until golden. Cool completely.
- 2. Macerate the Strawberries: In a medium bowl, combine sliced/chopped strawberries with 2-3 tbsp sugar. Stir gently and let sit at room temperature for 30-60 minutes to release juices. Stir in optional lemon juice or balsamic.
- 3. Whip the Cream: Chill a metal mixing bowl and whisk. Pour cold heavy cream into the chilled bowl. Beat on medium-high speed until it begins to thicken. Add powdered sugar and vanilla extract. Continue whipping until soft peaks form.
- 4. Assemble the Dessert Cups: Cube cooled shortcake into bite-sized pieces. In individual serving cups, layer shortcake pieces, macerated strawberries (with syrup), and whipped cream. Repeat layers, finishing with whipped cream and a strawberry garnish. Serve immediately.
- Prep Time: 25 mins
- Cook Time: 15 mins