Strawberry Shortcake Cups (Print View)

Individual layers of golden shortcake, juicy strawberries, and vanilla whipped cream served in clear cups.

# What You Need:

→ Shortcakes

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 large egg, lightly beaten
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1 pound fresh strawberries, hulled and sliced
10 - 1/4 cup granulated sugar
11 - 1 teaspoon lemon juice

→ Whipped Cream

12 - 1 cup heavy whipping cream
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
03 - Cut cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract until fully blended.
05 - Pour the wet ingredients into the dry mixture. Stir gently until just combined, being careful not to overmix.
06 - Drop dough by large spoonfuls onto the prepared baking sheet, forming 6 equal mounds.
07 - Bake for 15 to 18 minutes until golden brown. Remove from oven and let cool completely.
08 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for at least 15 minutes, stirring occasionally, until strawberries release their juices.
09 - In a cold mixing bowl, beat heavy cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form.
10 - Crumble or split the cooled shortcakes. Place pieces in the bottom of 6 clear cups. Add a layer of macerated strawberries with their juices, followed by a layer of whipped cream. Repeat layers as desired, finishing with whipped cream and a fresh strawberry slice on top. Serve immediately.

# Expert Tips:

01 -
  • Individual portions mean everyone gets their own perfect little cake with all the best ratios
  • The tender biscuits soak up strawberry juices while still holding their texture beautifully
  • These cups look impressive but come together faster than you would expect
02 -
  • Cold butter is non-negotiable for tender biscuits so keep it in the fridge until the exact moment you need it
  • Letting the strawberries sit for at least 15 minutes creates that beautiful syrup that soaks into the cake layers
  • These cups are best assembled right before serving but you can bake the shortcakes and whip the cream ahead of time
03 -
  • If your kitchen is warm, chill your mixing bowl and flour before cutting in the butter for the flakiest results
  • Do not skip the lemon juice because it balances the sugar and keeps the strawberries tasting bright
  • Use a light hand when mixing the dough because overworking makes tough biscuits instead of tender ones

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