Strawberry Shortcake Cups

This is summer in a cup — fluffy homemade shortcake biscuits layered with macerated strawberries and pillowy whipped cream. It’s the kind of dessert that makes everyone at the table close their eyes and say “mmm” after the first bite, and it comes together faster than you’d think.

The secret is the macerated strawberries. Slicing them and tossing them with a little sugar at least 30 minutes before serving draws out their juices and creates this incredible natural strawberry syrup that soaks into the shortcake. It turns good strawberries into extraordinary strawberries. The biscuits are tender and just slightly sweet — they’re the perfect vehicle for all those juicy berries and cream.

Sarah Mitchell

Strawberry Shortcake Cups

This is summer in a cup — fluffy homemade shortcake biscuits layered with macerated strawberries and pillowy whipped cream. It's the kind of dessert that makes everyone at the table close their eyes and say "mmm" after the first bite, and it comes together faster than you'd think.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 340

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 2/3 cup cold heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 3 tablespoons granulated sugar
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Method

 

1. Macerate the strawberries first: toss sliced strawberries with sugar in a bowl and refrigerate for at least 30 minutes.
2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. Cut in the cold butter with a pastry cutter or your fingers until you have pea-sized crumbs.
5. In a small bowl, whisk together the cream, egg, and vanilla. Pour into the dry ingredients and stir until a shaggy dough forms.
6. Pat the dough to 3/4-inch thickness on a floured surface. Cut out 8 rounds with a biscuit cutter.
7. Place on the baking sheet and bake for 12-15 minutes until golden.
8. Whip the cream, powdered sugar, and vanilla with a mixer until stiff peaks form.
9. Split each shortcake in half. Spoon strawberries and their juices onto the bottom half, add whipped cream, and place the top half on.
10. Spoon more strawberries and cream on top. Serve immediately.

Notes

Cold butter is essential for flaky biscuits — if it melts before baking, you'll get dense shortcakes. If you don't have a biscuit cutter, use the rim of a glass. Don't twist the cutter when cutting — push straight down for the tallest rise. The macerated strawberry juice is liquid gold — spoon every drop over the shortcakes.