Classic Strawberry Shortcake Cups

Name: Classic Strawberry Shortcake Cups
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 cups
Ingredients: 1 cup all-purpose flour; 1/4 cup granulated sugar; 2 tsp baking powder; 1/4 tsp salt; 1/4 cup cold unsalted butter, cubed; 1/4 cup whole milk; 1 tsp vanilla extract; 2 cups fresh strawberries, hulled and sliced; 2 tbsp granulated sugar; 1 tsp lemon juice; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Cakes & Oven Treats

I always find that a perfect dessert can turn any occasion into a celebration, and these Classic Strawberry Shortcake Cups are no exception. They’re light, fluffy, and bursting with the freshness of strawberries. I love how easy it is to prepare them in individual servings, making them perfect for gatherings or a sweet treat after dinner. Trust me, the combination of whipped cream, powdered sugar, and soft cake with vibrant strawberries creates an irresistible dessert experience that you won’t want to miss!

Created by

Chelsea Payne

Last updated on 2026-02-10T19:55:35.952Z

I vividly remember the first time I made these Classic Strawberry Shortcake Cups for my family. The smiles on their faces as they took their first bites were priceless! I decided to layer the components separately, allowing each person to customize their dessert. This method not only looks stunning but also keeps the shortcakes light and fresh. I recommend using ripe strawberries to maximize their sweetness—it's a game changer.

Another tip I discovered is to whip the cream just until it forms soft peaks. Over-whipping can lead to a grainy texture, which is not what we want here. This light whipped cream will coat the strawberries beautifully, enhancing their natural flavor. These cups are not just delicious; they also bring a touch of elegance to any table, perfect for both casual and formal gatherings!

Why You'll Love This Recipe
The sweet strawberries are perfectly complemented by the light whipped cream.
Individual servings make dessert handling a breeze.
The fluffy shortcake adds a delightful texture to each bite.

Mastering the Shortcake Technique

Achieving the perfect shortcake is all about the right balance of ingredients and technique. When cutting in the cold butter, aim for a consistency that resembles coarse crumbs. This method ensures that your shortcakes will be light and airy, providing the ideal texture that complements the strawberries and cream. To help prevent overworking the dough, mix until just combined; a few lumps are fine and add to the shortcake's rustic charm.

When it comes to baking, everything from your oven temperature to the type of bakeware used can influence the outcome. I recommend investing in a quality non-stick muffin tin to help achieve even cooking. Keep an eye on the cakes as they bake – you’re looking for a golden top and a slight spring back when touched. Let your shortcakes cool thoroughly in the tin to maintain their structure before removing them.

The Perfect Whipped Cream

Whipping cream can be a delicate process, but achieving soft peaks is simple with a few key tips. Use a chilled bowl and beaters, as this helps the cream whip up faster and increases volume. I often pop my mixing bowl in the freezer for about 10 minutes before starting. As you start whipping, add the powdered sugar slowly; this will help with even incorporation and sweetness. Be cautious not to over-whip to avoid turning your cream into butter!

For a delightful twist, consider flavoring your whipped cream with a splash of almond extract or a hint of citrus zest. This small change elevates the flavor profile and pairs beautifully with the fresh strawberries. You can also achieve a stiffer whipped cream by incorporating a touch of cornstarch or gelatin, which provides stability for make-ahead servings, making this dessert perfect for gatherings.

Serving Suggestions and Variations

When serving these Classic Strawberry Shortcake Cups, consider adding a layer of yogurt or mascarpone between the layers for added richness and creaminess. Not only does this enhance the flavor, but it also adds an interesting texture contrast that can elevate your dessert experience. If you're looking to reduce the sugar content, feel free to adjust the measures of granulated or powdered sugar to fit your preferences.

If strawberries are out of season, this dessert is versatile enough to work with other fruits like raspberries, blueberries, or peaches. Just keep in mind that fruits with higher acidity, such as raspberries, may require less sugar in the maceration step. To impress guests or add a festive touch, top the cups with a sprinkle of toasted nuts or edible flowers for a colorful garnish that’s both tasty and visually appealing.

Ingredients

Gather these ingredients to get started:

For the Shortcake:

1 cup all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
1/4 cup cold unsalted butter, cubed
1/4 cup whole milk
1 tsp vanilla extract

For the Strawberry Topping:

2 cups fresh strawberries, hulled and sliced
2 tbsp granulated sugar
1 tsp lemon juice

For the Whipped Cream:

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to create your Classic Strawberry Shortcake Cups:

Prepare the Strawberries

In a mixing bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir gently and let them sit for 15 minutes to macerate.

Make the Shortcake

Preheat your oven to 400°F (200°C). In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add milk and vanilla, stirring until just combined. Spoon the batter into a greased muffin tin. Bake for 15 minutes or until golden. Let cool before removing from the tin.

Whip the Cream

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Be careful not to over-whip.

Assemble the Cups

Crumble the shortcake into cups or bowls. Layer with the macerated strawberries and a generous dollop of whipped cream. Repeat the layers and finish with a sprig of mint for garnish.

Enjoy your delightful dessert!

Pro Tips

For an extra touch, you can add a splash of balsamic vinegar to the strawberries for a unique flavor twist. It enhances their sweetness wonderfully!

Storage Tips

To store leftover shortcake, keep it in an airtight container at room temperature for up to two days. However, if you want to store them for a longer period, consider freezing the baked shortcakes. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can last for up to three months in the freezer. When you're ready to serve, simply thaw them in the refrigerator overnight before assembling your cups.

For the strawberries, it's best to consume them fresh. However, if you find yourself with leftover macerated strawberries, store them in a covered container in the refrigerator for one day. Just be cautious; they can initially lose some texture due to moisture. For the cream, whipped cream can be stored for up to 24 hours in the fridge, but it may separate. Just re-whip gently before using.

Troubleshooting Common Issues

If your shortcakes turn out too dense, it often means the flour was overmixed or too much liquid was added. To remedy this, ensure you mix until just combined and measure your liquid carefully. Remember, the dough should be slightly sticky but not wet. If they’re dry or crumbly, you might need to adjust the liquid next time or add a touch more butter for flavor.

For the whipped cream, if you find it separates after whipping, it could be due to over-beating. Always stop whipping once you see soft peaks, and for a stable consistency, consider adding a stabilizer like powdered sugar or cornstarch during whipping. If your strawberries are too tart, additional sugar can help balance the flavor, but be cautious of injuring the delicate taste; a little lemon juice can brighten the mix instead.

Questions About Recipes

→ Can I make shortcake ahead of time?

Yes, you can bake the shortcakes a day in advance and store them in an airtight container.

→ What type of strawberries should I use?

Use fresh and ripe strawberries for the best flavor. Frozen strawberries can become too mushy.

→ Can I substitute other fruits?

Absolutely! Blueberries, raspberries, or peaches work well as alternatives.

→ How do I store leftovers?

Store the assembled cups in the refrigerator for up to 2 days, but keep the whipped cream separate until serving.