Strawberry Shortcake Cups

Name: Strawberry Shortcake Cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/4 cup granulated sugar; 1/2 tablespoon baking powder; 1/4 teaspoon salt; 1/4 cup unsalted butter, cold and cubed; 1/2 cup heavy cream; 2 cups fresh strawberries, sliced; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Home Baking Favorites

I absolutely love creating these Strawberry Shortcake Cups, especially when strawberries are in season. The blend of fresh strawberries with the fluffy biscuit cups not only looks beautiful but also brings a delightful burst of flavor. Each bite is a sweet reminder of summer, and the best part is how quick and easy they are to make. Whether for a family gathering or a cozy evening treat, these cups are always a hit. They make desserts feel approachable while still appearing elegant.

Created by

Hannah Lewis

Last updated on 2026-01-24T09:17:34.701Z

I remember the first time I made Strawberry Shortcake Cups; it was a warm, sunny day, and the strawberries were perfectly ripe. Combining the strawberries with a little sugar brought out their sweetness, creating a delicious topping that I couldn’t resist. Also, by opting for biscuit cups instead of traditional cake, I found it not only saved time but also added a wonderful texture to each bite.

One tip I found particularly helpful was to chill the whipped cream before folding it into the strawberries. This keeps the cream from wilting and ensures that every cup holds its shape beautifully. Making these cups was a fun family activity, and we still enjoy making them together during strawberry season!

Why You Will Love These Strawberry Shortcake Cups
Fresh, juicy strawberries paired with airy whipped cream
Light and fluffy biscuit cups that are easy to make
Perfect for any celebration or casual treat

Mastering the Biscuit Cups

The biscuit cups are the foundation of this delightful dessert, and mastering them is key to achieving that perfect texture. When cutting in the cold butter, aim for a mix that resembles coarse crumbs; this is crucial as it ensures the cups are tender rather than dense. If the mixture feels too dry, adding an extra tablespoon of cream can help bind it together without altering the texture.

Baking at 400°F (200°C) allows the biscuit cups to rise beautifully and develop a golden color. Keep an eye on them around the 15-minute mark; they should be golden brown around the edges and spring back when lightly pressed. If they are still pale, give them another minute or two, but avoid overbaking, as this will dry them out.

Choosing the Right Strawberries

Fresh strawberries are the star of this recipe, and choosing the right ones significantly impacts the flavor. Look for berries that are deep red, firm, and fragrant. Avoid those that are overly soft or have white patches, as these can indicate they are underripe. If strawberries aren't in season, feel free to substitute with other berries like raspberries or blueberries for a delicious twist.

Macerating the strawberries with sugar and vanilla is essential for enhancing their natural sweetness. The 10-minute wait isn’t just about allowing the juices to release; it also helps the sugar dissolve fully and transforms the strawberries into a syrupy delight. For an added depth of flavor, consider incorporating a splash of balsamic vinegar with the sugar.

Elevating the Whipped Cream

To achieve the lightest and fluffiest whipped cream, ensure your mixing bowl and beaters are cold before you begin. This simple step helps the cream whip up faster and attain those perfect stiff peaks. Additionally, using heavy whipping cream with a fat content of at least 36% will yield the best results, as it traps air well and creates that dreamy texture.

If you prefer a sweeter whipped cream, feel free to adjust the powdered sugar to your taste. For added flavor, experiment with different extracts, such as almond or coconut, but do so sparingly to avoid overwhelming the strawberry flavor. You can also use this whipped cream as a topping for other desserts like pies or cakes, making it a versatile addition to your recipe repertoire.

Ingredients

Gather these ingredients to make delightful Strawberry Shortcake Cups:

For the Biscuit Cups

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, cold and cubed
1/2 cup heavy cream

For the Strawberry Filling

2 cups fresh strawberries, sliced
1/4 cup granulated sugar
1 teaspoon vanilla extract

For the Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Make sure everything is fresh for the best taste!

Instructions

Follow these simple steps to create your Strawberry Shortcake Cups:

Prepare the Biscuit Cups

Preheat the oven to 400°F (200°C). In a bowl, mix the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined. Spoon the mixture into a greased muffin tin, filling each cup about 3/4 full. Bake for 15-20 minutes or until golden brown. Let cool completely.

Prepare Strawberry Filling

In a separate bowl, combine the sliced strawberries, sugar, and vanilla extract. Let the mixture sit for about 10 minutes to allow the juices to release.

Make the Whipped Cream

In a mixing bowl, beat the heavy cream with an electric mixer until it begins to thicken. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.

Assemble the Cups

Once the biscuit cups are cooled, gently remove them from the muffin tin. Fill each cup with the strawberry mixture, then top with a generous dollop of whipped cream. Serve immediately.

Enjoy these delicious treats with family and friends!

Pro Tips

For added flavor, consider using a splash of lemon juice in the strawberry mixture, which enhances the taste beautifully.

Storage Tips

Strawberry Shortcake Cups are best served fresh, but if you have leftovers, store the components separately to maintain their texture. The biscuit cups can be kept in an airtight container at room temperature for up to two days or in the fridge for longer freshness. Just remember to let them cool completely before storing to avoid sogginess.

The strawberry filling should be covered and refrigerated for up to three days. As for the whipped cream, it can also be stored in the fridge, but keep in mind that it tends to lose its fluffiness over time. You might need to re-whip it slightly before serving. For best results, avoid assembling the cups until you're ready to enjoy them.

Serving Variations

While classic Strawberry Shortcake Cups are delicious, there are many ways to customize these treats. Consider adding layers of other fruits like peaches or a hint of citrus zest for a refreshing twist. You can also experiment with flavored whipped creams by folding in a spoonful of lemon curd or matcha powder for a unique spin.

For a more indulgent touch, drizzle some chocolate sauce over the assembled cups or top them with a few crushed cookies for added texture. You can also create a parfait-style dessert by layering the strawberry filling, whipped cream, and crumbled biscuit cups in a glass. This not only looks impressive but also makes for an easy serving option at gatherings.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but make sure to thaw and drain them well to avoid excess moisture.

→ How do I store leftover cups?

Store any uneaten cups in an airtight container in the fridge for up to 2 days, but the whipped cream may lose its fluffiness.

→ Can I make the biscuit cups ahead of time?

Absolutely! You can bake the cups a day in advance and fill them just before serving.

→ What can I substitute for heavy cream?

You can use coconut cream or a plant-based whipping cream as an alternative.