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Easy Strawberry Shortcake Cups Recipe

Easy Strawberry Shortcake Cups Recipe
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★★★★★

5.1 from 15 reviews

These Easy Strawberry Shortcake Cups are a delightful treat perfect for any occasion. Tender shortcake cups filled with fresh strawberries and topped with a dollop of whipped cream create a classic dessert that everyone will love.

Ingredients

Scale

For the Shortcake Cups (makes approximately 12 cups):

  • 2 cups All-Purpose Flour
  • 1/3 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup (1 stick) Cold Unsalted Butter, cut into small cubes
  • 1 Large Egg, lightly beaten
  • 2/3 cup Milk (whole or 2% recommended)
  • 1 teaspoon Vanilla Extract

For the Strawberry Filling:

  • 2 pounds Fresh Strawberries, hulled and sliced or quartered
  • 1/4 cup Granulated Sugar (or to taste)
  • 1 tablespoon Lemon Juice (optional, but recommended)

For the Whipped Cream:

  • 2 cups Heavy Whipping Cream, cold
  • 1/4 cup Powdered Sugar (Confectioners’ Sugar), or to taste
  • 1 teaspoon Vanilla Extract

Instructions

  1. Prepare the Strawberry Filling (Macerate the Strawberries): In a medium bowl, gently combine the hulled and sliced/quartered strawberries with 1/4 cup of granulated sugar and the optional tablespoon of lemon juice. Stir carefully to coat the strawberries evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. This process, called maceration, allows the sugar to draw out the natural juices from the strawberries, creating a delicious syrupy sauce.
  2. Make the Shortcake Cups: Preheat your oven to 400°F (200°C). Grease and lightly flour a standard 12-cup muffin tin. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the cold, cubed unsalted butter and cut it into the flour mixture. In a separate small bowl, whisk together the egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Divide the batter among the muffin cups and bake for 15-18 minutes until golden brown.
  3. Bake the Shortcake Cups: Evenly divide the batter among the 12 prepared muffin cups. Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center of a cup comes out clean. Let the shortcake cups cool in the muffin tin before removing them to a wire rack.
  4. Prepare the Whipped Cream: Make the whipped cream just before serving. Whip the cold heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
  5. Assemble the Strawberry Shortcake Cups: Once the shortcake cups are cool, slice or hollow them out. Fill with macerated strawberries and top with whipped cream. Serve immediately for the best experience.

Nutrition

Keywords: Strawberry, Shortcake, Dessert, Whipped Cream, Easy Recipe

Find it online: https://islawhite.com/easy-strawberry-shortcake-cups-recipe/