Print

Easy 30-Minute Strawberry Shortcake Cups

strawberry shortcake cups - featured image
Print Recipe

A quick and fuss-free summer dessert featuring tender biscuits, juicy macerated strawberries, and light whipped cream served in individual cups.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • ¾ cup buttermilk, cold (or ¾ cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 4 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract (optional)
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Prep the strawberries: In a medium bowl, combine sliced strawberries, granulated sugar, and vanilla extract. Stir gently and let sit at room temperature to macerate for about 10 minutes.
  2. Make the biscuit dough: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add cold cubed butter and cut into the flour mixture using a pastry cutter or two forks until coarse crumbs with pea-sized bits remain.
  3. Pour in cold buttermilk and stir gently with a spoon or spatula just until dough comes together. Do not overmix.
  4. Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Cut into 6 equal squares or use a biscuit cutter for rounds. Place biscuits on a parchment-lined baking sheet with space between each.
  5. Bake in a preheated 425°F (220°C) oven for 12-15 minutes until golden brown and puffed. Remove and let cool slightly.
  6. Whip the cream: In a chilled bowl, beat cold heavy cream with powdered sugar and vanilla extract using a hand mixer or whisk until soft peaks form. Avoid overbeating.
  7. Assemble the shortcake cups: Crumble or cut biscuits into bite-sized pieces and layer in individual cups. Add a generous layer of macerated strawberries, then a dollop of whipped cream. Repeat layers as desired, finishing with whipped cream and a strawberry slice for garnish.

Notes

Keep butter cold for tender biscuits. Do not overmix dough to avoid toughness. Macerate strawberries with sugar to enhance sweetness. Whip cream last for best texture. Prepare strawberries ahead and assemble just before serving to keep biscuits from getting soggy. For dairy-free or gluten-free versions, see substitution tips in the recipe.

Nutrition

Keywords: strawberry shortcake, summer dessert, quick dessert, individual servings, easy recipe, shortcake cups

Find it online: https://sunnysavory.com/easy-30-minute-strawberry-shortcake-cups-recipe-perfect-for-summer-desserts/