Whipped Strawberry Shortcake Cups
Individual dessert cups layered with tender shortcakes, juicy macerated strawberries, and fluffy vanilla whipped cream
PRINT PINServings 6
INGREDIENTS
Macerated Strawberries
- 4 cups strawberries hulled and sliced
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- pinch salt.
Shortcakes
- 2 cups all purpose flour
- 1 tbsp baking powder
- 3 tbsp granulated sugar
- 1 tsp kosher salt
- 6 tbsp cold unsalted butter cubed
- 3/4 cup cold heavy cream plus 1 tbsp for brushing
- 1 large egg
- coarse sugar for topping optional.
Whipped Cream
- 1 1/2 cups cold heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract.
Assembly
- extra sliced strawberries for topping optional
- mint leaves for garnish optional.
INSTRUCTIONS
Macerated Strawberries
- Combine strawberries
- sugar
- lemon juice
- vanilla
- and salt in a bowl
- stir and rest 15 minutes stirring once to create syrup.
Shortcakes
- Heat oven to 425 F and line a baking sheet
- whisk flour
- baking powder
- sugar
- and salt then cut in butter until pea size
- whisk cream and egg then stir into dry ingredients just until a shaggy dough forms
- pat dough 1 inch thick and cut 6 rounds
- place on sheet brush tops with cream and sprinkle coarse sugar
- bake until golden 12 to 15 minutes then cool 10 minutes and split or cube.
Whipped Cream
- Whip cream
- powdered sugar
- and vanilla to medium stiff peaks and keep chilled.
Assemble Cups
- Layer shortcake pieces
- a spoonful of strawberry syrup
- strawberries
- and whipped cream in 6 cups then repeat layers
- chill 15 to 30 minutes before serving and top with extra strawberries and mint if using.
Notes
1. Use store bought pound cake or angel food cake to skip baking 2. swap half the strawberries with raspberries for a mixed berry version 3. chill bowl and beaters for faster whipping 4. assemble up to 4 hours ahead and keep refrigerated
Nutrition
Calories: 420kcal | Carbohydrates: 52g | Protein: 6g | Fat: 22g