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Strawberry Shortcake Cups

Delicious individual portions of fluffy cake layered with sweet strawberries and whipped cream, making for a perfect summer dessert.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoons salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 2/3 cups whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Strawberries
  • 2 lbs fresh strawberries, hulled and sliced
  • 1/3 cups granulated sugar
  • 1 tablespoon lemon juice
For the Whipped Cream
  • 2 cups heavy whipping cream, cold
  • 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparing Strawberries
  1. Rinse strawberries gently under cold water and pat completely dry.
  2. Hull strawberries by cutting around green tops and remove stems cleanly.
  3. Slice strawberries about 1/4 inch thick to ensure even maceration. Reserve prettiest slices for top garnish.
  4. Place sliced strawberries in a bowl. Sprinkle with sugar and lemon juice, tossing gently to coat every slice.
  5. Let sit at room temperature for 30 minutes to create syrup.
Making the Cake
  1. Preheat oven to 400°F (200°C) and line an 8x8 inch baking pan with parchment.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together milk, egg, and vanilla until combined.
  5. Pour wet ingredients into flour mixture all at once and stir gently until no dry flour remains.
  6. Spread batter evenly in prepared pan and bake for 12-15 minutes or until golden and toothpick comes out clean.
  7. Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.
Making Whipped Cream
  1. Chill mixing bowl and beaters for 10 minutes. Pour cold cream into the chilled bowl.
  2. Add powdered sugar and vanilla, then beat on medium speed until thickened.
  3. Increase to medium-high speed and continue beating until stiff peaks form.
Assembling the Cups
  1. Place about 1/4 cup cake cubes in the bottom of each cup and press down gently.
  2. Spoon strawberries with juice over the cake, approximately 2-3 tablespoons per cup.
  3. Dollop or pipe whipped cream over the strawberries, about 1/4 cup per cup.
  4. Repeat layering with another layer of cake, then strawberries, then finish with whipped cream.
  5. Garnish with reserved strawberry slices and chill in the refrigerator for at least 30 minutes before serving.

Notes

Serve in clear cups for an elegant presentation. Great for summer gatherings and special occasions. Can be made with mixed berries or chocolate variations.