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Strawberry Shortcake Cups

These individual strawberry shortcake cups are a delicious and fun twist on the classic dessert, with layers of sweetened strawberries, fluffy whipped cream, and buttery shortcake biscuits.

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Strawberry Shortcake Cups - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Strawberry Shortcake Cups - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
For extra flavor, add a splash of vanilla extract to the strawberry topping.
If you don’t have heavy cream for the shortcake, you can substitute with buttermilk.
Make the whipped cream right before serving to keep it fluffy and light.
You can also add a drizzle of chocolate sauce or fresh mint for added garnish.
Strawberry Shortcake Cups - tertiary view

Strawberry Shortcake Cups

These individual strawberry shortcake cups are a delicious and fun twist on the classic dessert, with layers of sweetened strawberries, fluffy whipped cream, and buttery shortcake biscuits.

Italian Cream Stuffed Cannoncini
Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
Chef
JUE
Category
Dessert
Difficulty
Easy
Cuisine
American
Yield
4 servings
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the shortcake cups:
02
1 1/2 cups all-purpose flour
03
1 tablespoon granulated sugar
04
1 1/2 teaspoons baking powder
05
1/2 teaspoon salt
06
1/2 cup unsalted butter, cold and cubed
07
1/2 cup heavy cream, plus extra for brushing
08
1 teaspoon vanilla extract
09
1 tablespoon turbinado sugar (optional, for sprinkling)
10
For the strawberry topping:
11
2 cups fresh strawberries, hulled and sliced
12
2 tablespoons granulated sugar
13
1 teaspoon lemon juice
14
For the whipped cream:
15
1 cup heavy cream
16
2 tablespoons powdered sugar
17
1 teaspoon vanilla extract

Instructions

01
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02
To make the shortcake cups, whisk together the flour, sugar, baking powder, and salt in a large bowl.
03
Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
04
Add the heavy cream and vanilla extract and mix until just combined. Do not overwork the dough.
05
Turn the dough out onto a floured surface and gently knead it a few times to bring it together.
06
Pat the dough into a 1-inch thick rectangle and use a round cutter to cut out circles (about 3 inches in diameter).
07
Place the shortcake rounds on the prepared baking sheet, brushing the tops with a little heavy cream and sprinkling with turbinado sugar (if using).
08
Bake for 15-20 minutes, or until the shortcakes are golden brown. Allow them to cool slightly.
09
Meanwhile, prepare the strawberry topping by combining the sliced strawberries, sugar, and lemon juice in a bowl. Let it sit for 10-15 minutes to macerate and release the juices.
10
For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
11
To assemble the cups, cut each shortcake in half horizontally and layer the bottom half with a spoonful of macerated strawberries and a dollop of whipped cream.
12
Top with the other half of the shortcake, more strawberries, and another dollop of whipped cream.
13
Serve immediately and enjoy!