Description
Indulge in these easy-to-bake Strawberry Shortcake Dessert Cups. This step-by-step recipe guarantees the best flavor for a delightful treat.
Ingredients
Scale
- For the Shortcake Biscuits:
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar, plus 1 tbsp for sprinkling
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, very cold and cubed
- 3/4 cup (180ml) cold buttermilk
- For the Strawberries:
- 4 cups (approx. 1.5 lbs) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar (or more to taste)
- 1 tbsp fresh lemon juice
- For the Whipped Cream:
- 1.5 cups (360ml) heavy cream, very cold
- 1/4 cup (30g) powdered sugar
- 1 tsp vanilla extract
Instructions
- 1. Prepare the Strawberries: Wash, hull, and slice strawberries. Toss with sugar and lemon juice. Macerate at room temperature for 30-60 minutes, stirring occasionally.
- 2. Make the Shortcake Biscuits: Whisk flour, 1/4 cup sugar, baking powder, and salt. Cut in cold butter until coarse crumbs with pea-sized pieces. Add buttermilk and mix just until combined.
- 3. Cut and Bake Shortcakes: Turn dough onto a floured surface, pat to 3/4-inch thick. Cut with a 2-inch cutter. Place on a parchment-lined baking sheet. Bake at 400°F (200°C) for 12-15 minutes until golden. Cool on a wire rack.
- 4. Whip the Cream: In a chilled bowl, combine cold heavy cream, powdered sugar, and vanilla. Whip until soft peaks form.
- 5. Assemble the Cups: Crumble or break a shortcake into the bottom of each serving cup. Layer with macerated strawberries, then whipped cream. Repeat layers. Garnish with a fresh strawberry slice. Serve immediately.
- Prep Time: 30 mins
- Cook Time: 15 mins