Easy Fluffy Individual Strawberry Shortcake Cups Recipe for Perfect Summer Dessert

It was one of those scorching summer afternoons when I found myself with a bunch of fresh strawberries but zero plans for dessert. Honestly, I was a bit skeptical about whipping up a strawberry shortcake—too much fuss, too many steps, and who really has the patience on a day like that? But then, while rummaging through the pantry, I stumbled on some forgotten biscuit mix and thought, “Why not try making individual strawberry shortcake cups instead?”

The result? A total surprise. These easy fluffy individual strawberry shortcake cups came together in such a snap, and the texture was light, airy, and just sweet enough. The strawberries, macerated with a touch of sugar, oozed juicy brightness, while the biscuit cups held everything together without sogginess. I served them to a few friends that evening, and believe it or not, they asked for the recipe again the very next day. It wasn’t just a dessert; it became this little summer ritual.

There’s something truly comforting about a dessert you can make in single servings—no cutting, no mess, just pure, fluffy goodness in a cup. What stuck with me most was how effortlessly it balanced simple ingredients and fresh flavors, without feeling heavy or overdone. So, if you’re hunting for a sweet treat that feels like sunshine in a cup, these strawberry shortcake cups might just become your new go-to. You know, those recipes that quietly sneak into your rotation and never leave.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 30 minutes, perfect for spontaneous summer gatherings or a last-minute dessert fix.
• Simple Ingredients: Uses pantry staples and fresh strawberries—no complicated shopping trips or exotic items required.
• Perfect for Summer: Refreshing, light, and berry-packed, this dessert is ideal for backyard barbecues, picnics, or casual dinners.
• Crowd-Pleaser: Both kids and adults adore these cups; they’re sweet but not overpowering, with that perfect balance of fluffy cake and juicy fruit.
• Unbelievably Delicious: The biscuit cups stay tender yet sturdy, creating a satisfying texture contrast with the macerated strawberries and whipped cream.
• What sets this recipe apart? Instead of traditional shortcake layers, the individual cup format means no slicing or plating hassle. Plus, a little baking powder magic makes the biscuit base incredibly fluffy without being dense.
• Why it sticks: Because it’s easy to tweak—swap berries, add a splash of vanilla, or dollop with your favorite cream—and it always delivers that sweet summer feeling.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, plus fresh strawberries for that juicy burst.

• For the biscuit cups:
• All-purpose flour, 1 ½ cups (190 g) – I usually go for King Arthur for consistent results
• Baking powder, 1 tablespoon – helps the biscuits rise fluffy and light
• Granulated sugar, 2 tablespoons – just enough for a hint of sweetness
• Salt, ½ teaspoon – balances flavors
• Unsalted butter, 6 tablespoons, cold and cubed (85 g) – use good quality butter like Plugrá for richer taste
• Whole milk, ½ cup (120 ml), plus a splash for brushing
• Vanilla extract, 1 teaspoon – adds subtle warmth
• For the strawberry filling:
• Fresh strawberries, 2 cups (about 300 g), hulled and sliced – pick ripe, fragrant berries for the best flavor
• Granulated sugar, 2 tablespoons – to macerate the berries and draw out their juices
• Fresh lemon juice, 1 teaspoon – brightens the strawberry flavor
• For the topping:
• Heavy whipping cream, 1 cup (240 ml) – chilled
• Powdered sugar, 2 tablespoons – to sweeten the whipped cream
• Vanilla extract, ½ teaspoon – for extra depth

Substitution tips: Use almond milk and dairy-free butter for a vegan twist, or swap strawberries for blueberries or peaches when in season. If you prefer a gluten-free option, almond or oat flour can work, but texture will vary slightly.

Equipment Needed

• Mixing bowls – one large for the biscuit dough, one medium for macerating strawberries.
• Whisk and fork – to blend dry ingredients and whip cream.
• Baking muffin tin or individual ramekins – to shape the biscuit cups. Muffin tins make it easy, but ramekins give a charming rustic look.
• Pastry brush – handy for brushing milk on biscuit tops to get that golden finish.
• Sifter or fine-mesh strainer – to aerate flour and powdered sugar, though not mandatory.
• Electric hand mixer or stand mixer – speeds up whipping cream, but a sturdy whisk works fine if you’re patient.
• Cooling rack – helps biscuits cool evenly without becoming soggy.

If you don’t have a muffin tin, small oven-safe cups or silicone molds can work well. I once improvised with a mini cake pan and it turned out just fine—sometimes you gotta make do!

Preparation Method

1. Preheat your oven to 425°F (220°C). This high temp helps the biscuits puff up quickly, creating those lovely flaky layers.
2. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups (190 g) all-purpose flour, 1 tablespoon baking powder, 2 tablespoons sugar, and ½ teaspoon salt. Sifting isn’t necessary but helps make the biscuits lighter.
3. Cut in the butter: Add the cold, cubed 6 tablespoons (85 g) of unsalted butter. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Keep your hands cool to prevent the butter from melting too quickly.
4. Add liquids: Stir in ½ cup (120 ml) whole milk and 1 teaspoon vanilla extract until just combined. Don’t overmix! The dough should be slightly sticky but hold together.
5. Shape biscuit cups: Lightly flour your hands and press the dough evenly into a greased muffin tin or individual ramekins, forming cup shapes. You want about ½-inch thickness on the sides and bottom.
6. Brush tops: Lightly brush the biscuit tops with a splash of milk to encourage browning.
7. Bake: Place in the oven for 12-15 minutes or until golden brown and puffed. You’ll know they’re done when they spring back gently to the touch.
8. Cool: Transfer the biscuit cups to a cooling rack and let them rest for at least 10 minutes. This prevents sogginess when adding the strawberry filling.
9. Prepare strawberries: While the biscuits bake, slice 2 cups (300 g) fresh strawberries and toss with 2 tablespoons sugar and 1 teaspoon fresh lemon juice. Let them macerate for about 15 minutes until juicy but still firm.
10. Whip cream: In a chilled bowl, beat 1 cup (240 ml) heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form. Take care not to overbeat or it will become grainy.
11. Assemble: Spoon a generous layer of strawberries into each biscuit cup, then top with a swirl of whipped cream. Serve immediately for the best texture contrast.

If you want to prepare ahead, you can make the biscuit cups a few hours early and keep them covered at room temperature. Add strawberries and whipped cream just before serving.

Cooking Tips & Techniques

Making these strawberry shortcake cups fluffy and light takes a few tricks I learned over time. For starters, keep your butter cold. Room temperature butter will blend too thoroughly with the flour, making the biscuits dense instead of flaky.

Don’t overmix the dough. When you add milk and vanilla, stir just until the ingredients come together. Overworking activates gluten and toughens the biscuits, which is the last thing you want here.

Also, that high oven heat is key. It creates steam quickly, puffing the biscuit cups up and giving you those airy layers. If your oven runs hot, keep an eye on the cups after 10 minutes so they don’t burn.

When whipping cream, start with chilled cream and a cold bowl. This helps it whip up faster and hold its shape better. I’ve ruined batches by rushing this step, so patience pays off.

Finally, macerate the strawberries with sugar and lemon juice at least 15 minutes ahead. This draws out their natural juices and softens the berries just enough to be juicy without turning mushy.

Variations & Adaptations

• Berry Mix: Instead of strawberries, try a mix of raspberries, blueberries, and blackberries for a colorful twist.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Texture might be slightly different but still delightful.
• Healthier Version: Use Greek yogurt instead of heavy cream for a tangy topping with fewer calories. You can sweeten it lightly with honey or maple syrup.
• Chocolate Shortcake Cups: Add 2 tablespoons of cocoa powder to the biscuit dough for a subtle chocolate flavor that pairs surprisingly well with strawberries.
• Vegan Option: Use dairy-free butter, plant-based milk (almond or oat), and coconut cream whipped topping to keep it vegan-friendly.

Personally, I tried the chocolate biscuit once for a casual weekend treat, and it was a hit—especially with kids who love chocolate but still want that fresh fruit burst.

Serving & Storage Suggestions

Serve these strawberry shortcake cups slightly chilled or at room temperature. They look lovely garnished with a fresh mint leaf or a dusting of powdered sugar. Pair with a light sparkling wine or iced tea for a refreshing summer combo.

If you need to store leftovers, keep the biscuit cups, strawberry filling, and whipped cream separate in airtight containers in the fridge. Assemble just before serving to avoid sogginess.

The biscuit cups will keep well for up to 2 days, but the strawberries are best fresh within a day or two. Reheat biscuit cups gently in a warm oven (about 300°F / 150°C) for 5 minutes if you prefer them warm.

Interestingly, the flavors deepen a bit if you let the strawberries macerate overnight, but I usually prefer the quick 15-minute soak for that fresh brightness.

Nutritional Information & Benefits

Each serving of these strawberry shortcake cups contains approximately 250-300 calories, depending on portion size and toppings. The fresh strawberries provide a good dose of vitamin C, antioxidants, and dietary fiber.

The recipe uses moderate sugar, but the natural sweetness of the berries means you don’t need to overdo it. Using whole milk and butter adds richness, but you can lighten it with substitutions like yogurt or plant-based milks.

These cups are gluten-containing by default, but easy to make gluten-free with flour swaps. Also, the recipe contains dairy, so vegans or lactose-intolerant folks will want to try the suggested alternatives.

Overall, it feels like a treat you can enjoy without guilt—simple ingredients, fresh fruit, and homemade goodness, not loaded with preservatives or excess sugar.

Conclusion

These easy fluffy individual strawberry shortcake cups have quietly become one of my favorite summer desserts. They’re straightforward to make, don’t demand a lot of fancy ingredients, and always impress with their light texture and fresh flavor.

What I love most is how adaptable they are—you can customize them with different berries, toppings, or dietary needs without losing that core comfort. Plus, the single-serving style means no slicing or plating, just grab and enjoy.

If you try this recipe, I’d love to hear how you make it your own—whether that’s adding a secret ingredient or turning it into a holiday treat. These cups are proof that sometimes the simplest desserts are the most memorable.

So, go ahead, whip up a batch, and savor a little cup of summer.

FAQs

Can I make the biscuit cups ahead of time?

Yes! You can bake the biscuit cups a few hours in advance and store them covered at room temperature. Add strawberries and whipped cream right before serving.

How do I prevent the biscuit cups from getting soggy?

Let the biscuit cups cool completely on a rack before filling. Also, add the macerated strawberries and whipped cream just before serving to keep the texture crisp.

Can I use frozen strawberries?

Frozen strawberries can work but may release more liquid, making the cups soggy. If using frozen, thaw and drain excess juice before macerating and adding to the cups.

What can I substitute for heavy cream?

You can use full-fat coconut cream or whipped Greek yogurt for a lighter or dairy-free topping, though the texture and flavor will differ slightly.

How do I store leftovers?

Store components separately in airtight containers in the fridge. Assemble just before eating. Biscuit cups keep up to 2 days; strawberries are best consumed within 1-2 days.

Print