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Strawberry Shortcake Cups Recipe

These Mini Strawberry Shortcake Cups are perfect for parties, picnics, or any occasion where you want to impress with a delicious and adorable dessert. Enjoy the sweet and tangy flavor of fresh strawberries paired with light and fluffy shortcake, all topped with a creamy whipped cream.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 24 Cups
Calories 102 kcal

Ingredients
  

For the Shortcakes:

  • 1 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter cold and cut into small pieces
  • ½ cup milk
  • 1 teaspoon vanilla extract

For the Strawberry Filling:

  • 2 cups fresh strawberries hulled and diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

For the Whipped Cream:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
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Instructions
 

  • Preheat the Oven:
    Preheat your oven to 375°F (190°C). Grease a mini muffin tin with cooking spray or butter.
  • Make the Shortcakes:
    In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add the milk and vanilla extract, and stir until just combined.
  • Form the Cups:
    Press a small amount of the dough into each cavity of the prepared mini muffin tin, creating small cups. Use your fingers or the back of a spoon to press the dough evenly against the bottom and up the sides of each cavity.
  • Bake:
    Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the shortcakes are golden brown and cooked through. Remove from the oven and let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  • Prepare the Strawberry Filling:
    In a medium bowl, combine the diced strawberries, granulated sugar, and lemon juice. Stir until the strawberries are coated in sugar. Let sit for about 15 minutes to allow the strawberries to release their juices.
  • Make the Whipped Cream:
    In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  • Assemble the Cups:
    Once the shortcake cups have cooled, spoon a small amount of the strawberry filling into each cup. Top with a dollop of whipped cream.
  • Serve:
    Serve the mini strawberry shortcake cups immediately, or refrigerate until ready to serve. Enjoy!
Keyword Mini Strawberry Shortcake Cups, strawberry shortcake, Strawberry Shortcake Cups