Description
These irresistible Strawberry Shortcake Cups feature layers of fluffy whipped cream and sweet, juicy strawberries nestled in a tender biscuit cup. Perfect for any occasion!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and quartered
- 2 tablespoons granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar (for whipped cream)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold butter, cut into small pieces
- ¾ cup whole milk
Instructions
- Prepare the strawberries by tossing them with 2 tablespoons of sugar and letting them macerate.
- In a mixing bowl, beat the heavy whipping cream with 3 tablespoons of sugar until soft peaks form.
- In another bowl, combine flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add milk until just combined.
- Preheat the oven to 425°F (220°C). Spoon the batter into greased muffin tins or onto a lined baking sheet. Bake for 15-18 minutes or until golden brown.
- Allow shortcakes to cool slightly, then cut each in half horizontally. Layer whipped cream and strawberries between the halves, topping with more whipped cream and strawberry slices.
Notes
- For added flavor, consider incorporating vanilla extract into the whipped cream.
- Swap regular cake for angel food cake for a lighter variation.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake cup (85g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg