Oh, strawberry season, it’s my favorite time of year to bake! There’s something magical about turning fresh, juicy strawberries into little edible cups of happiness. My strawberry shortcake cups are my go-to when I need a quick, crowd-pleasing dessert that feels special but doesn’t keep me in the kitchen all day. I’ve been making this recipe since my college days when I’d impress my roommates with these buttery, flaky cups piled high with sweet berries and clouds of whipped cream. The best part? You probably have all the ingredients in your pantry right now. No fancy equipment, no fuss, just pure strawberry bliss in every bite.
Why You’ll Love These Strawberry Shortcake Cups
Trust me, these little cups of joy will become your new summer obsession. Here’s why:
- Quick magic: From bowl to table in under 30 minutes, perfect for last-minute guests
- Easy as pie (but better): No rolling pins or fancy pastry skills needed
- Summer in a bite: That perfect combo of buttery shortcake and juicy berries just screams sunshine
- Portable perfection: Individual servings mean no messy slicing, just grab and go!
- Endless possibilities: Dress them up or keep them simple, they’re delicious either way
Ingredients for Strawberry Shortcake Cups
Okay, let’s talk ingredients, and I promise, nothing weird here! You’ll need two sets of goodies: one for those dreamy shortcake cups, and one for that luscious strawberry filling. Here’s the scoop:
For the Shortcake Cups:
- 2 cups all-purpose flour, spooned and leveled, please! No packed flour here
- ¼ cup granulated sugar, just enough sweetness to balance the berries
- 1 tbsp baking powder, yes, a full tablespoon, we want lift!
- ½ tsp salt, trust me, it makes all the flavors pop
- ½ cup unsalted butter, cold and cubed (I pop mine in the freezer for 10 minutes first)
- ⅔ cup milk, whole milk makes the richest cups, but any kind works
For the Filling:
- 2 cups fresh strawberries, hulled and sliced (about 1 lb before prepping)
- 1 tbsp granulated sugar, to macerate those berries into juicy perfection
- 1 cup whipped cream, homemade or store-bought, I won’t judge!
Equipment You’ll Need
Don’t worry, no fancy gadgets required! Here’s exactly what you’ll need to make these strawberry shortcake cups shine:
- Muffin tin, standard 6-cup works perfectly
- Mixing bowl, medium-sized for easy dough handling
- Pastry cutter or fork, for cutting in that butter
- Measuring cups/spoons, because baking is a science, friends!
See? I told you it was simple, you’ve probably got everything already!
How to Make Strawberry Shortcake Cups
Alright, let’s get to the fun part, making these little pockets of joy! I promise it’s easier than you think. Just follow these steps, and you’ll have strawberry shortcake cups that’ll make everyone think you’re a pastry chef. For more baking inspiration, check out recipesloop.com.
Preparing the Shortcake Cups
First things first, preheat that oven to 425°F (220°C). While it’s heating up, grab your mixing bowl and whisk together the flour, sugar, baking powder, and salt. Now here’s where the magic happens, use your pastry cutter (or two forks if you’re like me and can never find it) to cut in that cold butter until the mixture looks like coarse crumbs. Don’t overdo it though, those little butter flecks are what give our cups that perfect flakiness!
Next, pour in the milk and stir just until the dough comes together. It should be soft but not sticky, kind of like playdough. If it’s too dry, add a splash more milk. Too wet? A sprinkle of flour. Easy, right?
Baking and Assembling
Now for the fun part, shaping your cups! Divide the dough into 6 equal portions (I just eyeball it) and press each into the greased muffin tin, working it up the sides to form little cups. Pop them in the oven for about 10 minutes, you’ll know they’re done when they’re golden brown and your kitchen smells like heaven.
While they cool (seriously, don’t skip this, I’ve burned my fingers too many times!), toss your sliced strawberries with that tablespoon of sugar and let them sit for 5 minutes. The sugar pulls out the juices and makes them extra sweet and delicious. When you’re ready to serve, fill each cup with whipped cream, top with those gorgeous macerated berries, and watch how fast they disappear!
Tips for Perfect Strawberry Shortcake Cups
Want bakery-worthy results every time? Here are my tried-and-true secrets:
- Keep that butter cold! I pop mine in the freezer for 10 minutes before using, it makes the cups extra flaky.
- Don’t overmix the dough. A few lumps are fine, overworking makes tough cups.
- Serve immediately. These babies are best fresh, assemble right before eating.
- Macarate those berries. That 5-minute sugar soak makes them juicier and sweeter.
- Make extras! The plain cups freeze beautifully for quick desserts later.
Follow these simple tricks, and you’ll be the strawberry shortcake cup queen (or king) in no time! If you enjoy this, you might also like our strawberry poke cake recipe.
Variations for Strawberry Shortcake Cups
Oh, the possibilities! Once you’ve mastered the basic recipe, try these fun twists:
- Berry bonanza: Swap strawberries for raspberries, blackberries, or a mix, each brings its own special sweetness
- Citrus spark: Add a teaspoon of lemon or orange zest to the dough for a bright, sunny flavor
- Whipped cream wonders: Fold in a tablespoon of vanilla extract or a sprinkle of cinnamon to your whipped cream
- Chocolate dreams: Drizzle melted chocolate over the assembled cups for a decadent touch
- Boozy berries: Adults only, toss the strawberries with a splash of Grand Marnier or Chambord instead of sugar
See? One recipe, endless delicious options! For another fruity treat, check out the strawberry cheesecake fluff recipe.
Serving and Storing Strawberry Shortcake Cups
Here’s the deal, these strawberry shortcake cups are absolute perfection when served fresh. I always assemble them right before serving so the cups stay crisp and the whipped cream holds its shape. If you must store leftovers (though I’ve never had any!), keep components separate, cups in an airtight container at room temp, berries in the fridge, and whip the cream fresh next time. The plain cups actually freeze beautifully for up to a month, just thaw and rewarm slightly before filling!
Nutritional Information
Each strawberry shortcake cup packs about 320 calories with 16g fat (10g saturated), 42g carbs, and 4g protein. Remember, these are estimates, and your results may vary slightly depending on exact ingredients and portion sizes. Now go enjoy that sweet, sweet berry goodness guilt-free!
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
You can, but fresh is best! Frozen berries will work in a pinch, just thaw and drain them well first. They’ll be softer than fresh, but still delicious. I like to toss them with the sugar while thawing to pull out extra juice.
How long do strawberry shortcake cups last?
Honestly? They’re meant to be eaten immediately! The cups get soggy if assembled ahead. But you can prep everything separately, bake the cups up to 8 hours ahead, macerate the berries 1 hour before serving, and whip the cream fresh.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. The texture might be slightly different, but still tasty. Just make sure your baking powder is GF too.
What if I don’t have a muffin tin?
No worries! You can shape the dough into 6 equal rounds on a baking sheet, they’ll be more like shortcake biscuits, but just as delicious when layered with berries and cream.
I’d love to hear how your strawberry shortcake cups turn out! Snap a photo or leave a note about your baking adventure, nothing makes me happier than seeing these sweet treats bring joy to your table too.
Strawberry Shortcake Cups
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). Grease a muffin tin.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the milk until the dough comes together.
- Divide the dough into 6 portions and press into the muffin tin to form cups.
- Bake for 10 minutes or until golden brown. Let cool.
- Toss the strawberries with sugar and let sit for 5 minutes.
- Fill each shortcake cup with whipped cream and top with strawberries.
Notes
