Imagine biting into a fluffy cloud of whipped cream nestled between layers of sweet, juicy strawberries and tender cake—this is the magic of Strawberry Shortcake Cups. Each spoonful dances with vibrant flavors and creamy textures that coax out smiles and happy memories, making it an irresistible treat for sunny picnics or cozy family gatherings.
Growing up, summer meant indulging in these delightful cups as we celebrated birthdays and backyard barbecues. The anticipation of each bite was like unwrapping a gift, filled with laughter and the aroma of freshly baked goodness. Whether you’re hosting a festive gathering or craving a sweet escape on a quiet afternoon, these Strawberry Shortcake Cups promise to bring joy and flavor to every occasion.
Why are Strawberry Shortcake Cups a must-try?
Delightfully easy to make, these cups are perfect for any occasion!
Bursting with flavor, each bite combines sweet strawberries and fluffy whipped cream.
Versatile enough to customize—swap in your favorite berries or add a splash of liqueur for an adult twist!
Time-saving treat, they come together in just 20 minutes, making them ideal for last-minute gatherings.
Crowd-pleaser guaranteed, everyone will love this fun and portable dessert option!
Strawberry Shortcake Cups Ingredients
For the Shortcake Cups
- 1 cup all-purpose flour – This forms the base of your delicious shortcake cups, ensuring they are light and fluffy.
- 1 tsp baking powder – Aiding in leavening, this helps the shortcakes rise beautifully.
- 1/4 cup granulated sugar – Sweetens the shortcakes perfectly, enhancing their flavor without overpowering.
- 1/4 cup unsalted butter (melted) – Adds richness and moisture to your shortcake cups, making them irresistibly tender.
- 1 large egg – Provides structure and stability to the batter while adding a touch of richness.
- 1/2 cup milk – Keeps the mixture moist and contributes to a soft texture in your shortcake cups.
For the Strawberry Filling
- 2 cups fresh strawberries (sliced) – The star ingredient, these juicy berries add freshness and natural sweetness to your dessert.
- 2 tbsp granulated sugar (for macerating strawberries) – Helps draw out juices from strawberries, creating a delightful syrup that enhances flavor.
For the Whipped Cream
- 1 cup heavy cream (chilled) – Essential for creating light and fluffy whipped cream that complements the dessert beautifully.
- 2 tbsp powdered sugar – Sweetens the whipped cream while ensuring a smooth texture without any graininess.
- 1 tsp vanilla extract – Adds a lovely depth of flavor to your whipped cream, elevating your Strawberry Shortcake Cups to new heights.
How to Make Strawberry Shortcake Cups
1. Preheat the oven to 350°F (175°C). Greasing your muffin tin will ensure your shortcake cups slide out easily and stay intact when you’re ready to serve.
2. Whisk together 1 cup of all-purpose flour, 1 tsp baking powder, and 1/4 cup granulated sugar in a mixing bowl until well combined. This creates the perfect dry base for your fluffy shortcake.
3. Add 1/4 cup melted unsalted butter, 1 large egg, and 1/2 cup milk to the dry ingredients. Mix gently until just combined—overmixing can lead to dense cups, and we want them light and airy!
4. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for rising while baking, creating beautifully shaped shortcake cups.
5. Bake for 10-12 minutes or until they turn golden brown and a toothpick inserted comes out clean. Keep an eye on them; you want that perfect golden hue!
6. Allow the cups to cool completely before removing them from the tin. This will help maintain their structure while you prepare the delicious fillings.
For the Strawberry Filling:
7. Combine 2 cups of sliced fresh strawberries with 2 tbsp granulated sugar in a bowl. Let them sit for 10-15 minutes until they release their delightful juices—a sweet treat for your shortcake!
For the Whipped Cream:
8. Beat together 1 cup of chilled heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract in a mixing bowl until soft peaks form. This creamy topping adds a luxurious finish to your dessert.
Assemble the Cups:
9. Remove the cooled shortcake cups from the muffin tin carefully, ensuring they hold their shape beautifully.
10. Fill each cup generously with the macerated strawberries, allowing those luscious juices to soak into the cake.
11. Top with whipped cream for that classic touch, then serve immediately to enjoy every heavenly bite!
Optional: Garnish with extra strawberry slices for an elegant presentation.
Exact quantities are listed in the recipe card below.
Tips for the Best Strawberry Shortcake Cups
- Butter Temperature Matters: Ensure your melted butter isn’t too hot when mixing; it can cook the egg and affect texture.
- Don’t Overmix: Gently combine ingredients until just mixed. Overmixing can lead to dense shortcake cups instead of light, fluffy ones.
- Macerate Correctly: Allow strawberries to sit with sugar long enough to draw out juices, enhancing their flavor and creating a delightful syrup.
- Cool Completely: Let the shortcake cups cool completely in the muffin tin before removing. This prevents them from breaking apart during assembly.
- Whip Cream Right: Use chilled heavy cream for whipped cream; it whips better and holds its shape longer, perfect for topping your Strawberry Shortcake Cups.
How to Store and Freeze Strawberry Shortcake Cups
Room Temperature: Enjoy your Strawberry Shortcake Cups fresh for the best taste, but they can sit out for up to 2 hours during gatherings.
Fridge: Store any leftover shortcake cups in an airtight container for up to 3 days. Keep the whipped cream separate to avoid sogginess.
Freezer: For longer storage, freeze shortcake cups without toppings in a single layer for up to 2 months. Wrap each cup tightly in plastic wrap.
Reheating: Thaw frozen cups overnight in the fridge and reheat gently in the microwave for about 10-15 seconds, then top with freshly whipped cream and strawberries.
Strawberry Shortcake Cups Variations
Feel free to add your personal touch to this delightful recipe and create a flavor experience all your own!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a tender texture. Your guests won’t even notice the difference!
- Vegan: Replace the egg with a flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water) and use almond milk instead. This version is not only plant-based but also rich in flavor.
- Chocolate Drizzle: Melt some dark chocolate and drizzle it over the whipped cream for an indulgent twist. The rich chocolate pairs beautifully with the fresh strawberries, creating a decadent dessert.
- Lemon Zest: Add 1 tsp of lemon zest to the shortcake mixture for a refreshing citrus note. This brightens the flavor profile, making each bite taste like sunshine!
- Berries Mix-Up: Combine strawberries with blueberries or raspberries for a colorful medley. Each berry brings its own unique sweetness, making every cup exciting.
- Almond Extract: Swap vanilla extract for almond extract in the whipped cream for a nutty aroma. This subtle change elevates the dessert, adding depth to each spoonful.
- Honey Sweetened: Use honey instead of granulated sugar for both macerating strawberries and sweetening whipped cream. It lends a floral sweetness that complements the fruit wonderfully.
- Spicy Kick: Add a pinch of cayenne pepper to the strawberry filling for a surprising heat that balances the sweetness. It’s an unexpected twist that will leave your taste buds tingling!
Make Ahead Options
If you’re looking to save time while still enjoying the delightful flavors of Strawberry Shortcake Cups, this recipe is perfect for meal prep! You can prepare the shortcake cups up to 24 hours in advance; simply follow the steps to bake and cool them completely before storing in an airtight container. The strawberry filling can be made a day ahead as well—just slice 2 cups of fresh strawberries and toss them with 2 tablespoons of granulated sugar, allowing them to macerate at room temperature for about 15 minutes before refrigerating. For the whipped cream, whip up the chilled heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract one day prior; store it in the fridge until ready to serve. When it’s time for dessert, simply assemble your Strawberry Shortcake Cups by filling each cooled cup with the strawberries and topping them with whipped cream. Enjoy these sweet treats fresh and delicious!
Strawberry Shortcake Cups Recipe FAQs
What kind of flour should I use for the shortcake cups?
All-purpose flour works best for these strawberry shortcake cups, providing a tender crumb. If you want a gluten-free option, you can substitute it with a 1: 1 gluten-free baking blend. Just ensure it’s one that contains xanthan gum for proper texture.
How long can I store the assembled strawberry shortcake cups?
These delightful cups are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. To maintain their freshness, cover them loosely with plastic wrap. However, keep in mind that the whipped cream may lose its fluffy texture over time.
Can I freeze the shortcake cups?
Yes! You can freeze the baked shortcake cups without any filling or toppings for up to 3 months. Just allow them to cool completely, then place them in an airtight container or freezer bag. When ready to enjoy, thaw at room temperature and fill with strawberries and whipped cream just before serving.
What if my whipped cream doesn’t stiffen?
If your whipped cream isn’t forming soft peaks after beating, it might be because the heavy cream isn’t cold enough or you might have over-beaten it. Make sure your cream is chilled (I recommend putting it in the fridge for at least an hour before whipping) and beat only until soft peaks form. If it’s too runny, consider adding a little more powdered sugar to help stabilize it.
How many servings does this recipe yield?
This recipe makes four delightful strawberry shortcake cups, perfect for sharing or enjoying as a personal treat! If you’re hosting a gathering or family get-together, feel free to double the ingredients for more servings—just adjust your baking time accordingly!
Is there a way to make this recipe dairy-free?
Absolutely! For dairy-free options, try using almond milk or coconut milk in place of regular milk and substitute dairy-free butter for unsalted butter. For the whipped cream, look for coconut cream or a dairy-free whipped topping that will still provide that creamy texture we love!
Strawberry Shortcake Cups
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a muffin tin.
- In a mixing bowl, whisk together flour, baking powder, and sugar.
- Add melted butter, egg, and milk to the dry ingredients and mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 10-12 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool completely before removing from the tin.
- In a bowl, combine sliced strawberries and granulated sugar. Let sit for 10-15 minutes until juices form.
- In a mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the shortcake cups are cool, remove them from the muffin tin.
- Fill each cup with the macerated strawberries and top with whipped cream.
- Serve immediately and enjoy!
