Classic Strawberry Shortcake Cups

Name: Classic Strawberry Shortcake Cups
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup whole milk; 1 teaspoon vanilla extract; 1 large egg; 2 cups fresh strawberries, hulled and sliced; 1 tablespoon granulated sugar; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Cakes & Cravings

I adore making Classic Strawberry Shortcake Cups, especially when strawberries are in season. These elegant treats come together easily and can be customized to my taste. The combination of sweet strawberries, fluffy whipped cream, and buttery shortcake is irresistible. I love serving them at gatherings because they look delightful and taste even better. Perfectly portioned in cups, they are a fantastic way to enjoy this classic dessert without the fuss of slicing a cake!

Created by

Lacey Montgomery

Last updated on 2026-02-10T16:59:36.636Z

When I first tried my hand at making strawberry shortcake cups, I wasn't sure how to achieve the perfect balance between cake and cream. After several attempts, I discovered that using a simple sponge cake recipe allows the flavors of the fresh strawberries to shine. The key is to macerate the berries with a bit of sugar to draw out their juices, creating a delightful syrup that soaks into the cake.

The presentation is equally important, and serving them in individual cups ensures everyone gets the right amount of each component. I also love adding a sprinkle of mint for a refreshing touch. These cups are always a crowd pleaser!

        Why You Will Love This Recipe
        Sweet, juicy strawberries complemented by creamy whipped topping
Light and airy texture that melts in your mouth
Fun, individual servings make them perfect for sharing

      

Perfecting the Shortcake Texture

Achieving the perfect shortcake texture is crucial for a delightful strawberry shortcake cup. Ensure your butter is softened but not melting; this helps create a light, fluffy structure rather than a dense one. When combining the dry ingredients with the butter, aim for a crumbly mixture similar to sand before adding liquid ingredients. Over-mixing can lead to toughness, so gently fold in the milk, vanilla, and egg until just combined to retain that tender crumb.

Baking time can vary based on your oven, so keep an eye on the shortcake. Look for a light golden color around the edges and a toothpick that comes out clean when inserted into the center. Cooling the shortcake completely before cutting is essential, as warm shortcake can become mushy when layered with strawberries and cream. Once cooled, cut it into uniform cubes to ensure even distribution in your cups.

The Art of Macerating Strawberries

Macerating strawberries not only enhances their natural sweetness but also creates a delicious syrup that elevates your shortcake cups. When combining the strawberries with sugar, you can adjust the amount based on your taste preference and the strawberries’ inherent sweetness. Allowing them to sit for at least 15 minutes is key; this process helps the sugar draw out moisture, resulting in juicy, flavorful strawberries that complement the shortcake beautifully.

For added flavor, consider spicing up the maceration process with a splash of balsamic vinegar or a hint of lemon juice. Both options bring a bright acidity that can cut through the sweetness and add complexity to the overall flavor profile. These variations not only enhance the strawberries but can also transform the presentation with a touch of sophistication.

Whipped Cream: Achieving Perfection

Making whipped cream is simple, but achieving that perfect texture requires attention. Start with chilled equipment; a cold mixing bowl and beaters will help the cream whip up quickly and hold its shape. Whipping on medium to high speed until soft peaks form is vital—this indicates the cream is aerated enough to hold its structure when layered. If you overwhip to stiff peaks, the cream can become grainy, losing its smooth mouthfeel.

I often customize my whipped cream with additional flavors like a dash of almond extract or even a hint of citrus zest for a unique twist. If you’re looking for lighter options, using coconut cream or a non-dairy alternative can work well, but note that it may require adjustments in sweetening and flavoring to achieve a similar taste and texture. Whatever you choose, freshly whipped cream will always elevate your dessert.

Ingredients

For the Shortcake

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup whole milk
1 teaspoon vanilla extract
1 large egg

For the Strawberries

2 cups fresh strawberries, hulled and sliced
1 tablespoon granulated sugar

For the Whipped Cream

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

Instructions

Prepare the Shortcake

Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and mix until crumbly. Then, stir in the milk, vanilla, and egg until just combined. Pour the batter into a greased baking dish and bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool before cutting into cubes.

Macerate the Strawberries

In a separate bowl, combine the sliced strawberries with 1 tablespoon of sugar. Toss gently and let sit for at least 15 minutes. This will draw out the juices and create a lovely syrup.

Make the Whipped Cream

In a mixing bowl, whip the heavy cream with a hand mixer until it starts to thicken. Add the powdered sugar and vanilla, continuing to whip until soft peaks form. Do not overwhip.

Assemble the Cups

In serving cups, layer the shortcake cubes, followed by a generous spoonful of macerated strawberries with their juice, and then add a dollop of whipped cream. Repeat the layers until the cups are filled, finishing with whipped cream and a few strawberry slices on top.

Pro Tips

For an extra touch, add a sprig of fresh mint on top of the whipped cream for garnish. You can also substitute the strawberries with other berries like blueberries or raspberries for a different flavor.

Storing and Serving Strawberry Shortcake Cups

These strawberry shortcake cups are best served fresh, but they can be assembled a few hours ahead if necessary. Just cover them with plastic wrap to prevent the cream from drying out. If you're planning to store them longer, consider keeping the components separate; this will help maintain the freshness of the shortcake and the whipped cream's texture. Prepare the shortcake a day in advance and store it in an airtight container.

When ready to serve, layer the components just before serving to ensure the shortcake stays intact and the cream remains fluffy. For a beautiful presentation, consider garnishing with fresh mint leaves or a dusting of powdered sugar just before serving, bringing a visual appeal that matches the delightful flavors.

Variations and Flavor Swaps

While classic strawberry shortcake is delicious on its own, don’t hesitate to explore other flavor combinations based on seasonal fruits or personal preferences. Peaches or blueberries make excellent substitutes for strawberries; simply adjust the macerating time if the fruit is less juicy. You can even incorporate a layer of lemon curd for a burst of tangy flavor that pairs perfectly with the sweetness of the whipped cream and shortcake.

For those looking to add a bit of sophistication, consider infusing your whipped cream with herbal notes using fresh basil or thyme. Infusing your cream for 30 minutes before whisking can yield delightful results. Allow your culinary creativity to shine with these variations while keeping the essence of the classic strawberry shortcake intact.

Questions About Recipes

→ Can I make the shortcake ahead of time?

Yes, you can prepare the shortcake a day in advance and store it in an airtight container. Just assemble the cups when you're ready to serve.

→ What can I substitute for heavy cream?

You can use coconut cream or a non-dairy whipping cream alternative if you're looking for a dairy-free option.

→ How should I store leftover shortcake cups?

Store any leftovers in the refrigerator for up to two days, but keep in mind that the shortcake may become soggy over time.

→ Can I use frozen strawberries?

Fresh strawberries are recommended for the best texture and flavor, but frozen strawberries can be used. Just thaw and drain them before macerating.