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Easy Fluffy Individual Strawberry Shortcake Cups

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A quick and easy summer dessert featuring light, fluffy biscuit cups filled with macerated fresh strawberries and topped with whipped cream. Perfect for single servings with no slicing or plating hassle.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar (for biscuit dough)
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed (85 g)
  • ½ cup whole milk (120 ml), plus a splash for brushing
  • 1 teaspoon vanilla extract (for biscuit dough)
  • 2 cups fresh strawberries, hulled and sliced (about 300 g)
  • 2 tablespoons granulated sugar (for strawberries)
  • 1 teaspoon fresh lemon juice
  • 1 cup heavy whipping cream (240 ml), chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tablespoon baking powder, 2 tablespoons sugar, and ½ teaspoon salt.
  3. Add the cold, cubed 6 tablespoons unsalted butter. Use a pastry cutter or fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Stir in ½ cup whole milk and 1 teaspoon vanilla extract until just combined. Do not overmix.
  5. Lightly flour your hands and press the dough evenly into a greased muffin tin or individual ramekins, forming cup shapes about ½-inch thick on the sides and bottom.
  6. Lightly brush the biscuit tops with a splash of milk to encourage browning.
  7. Bake for 12-15 minutes or until golden brown and puffed. They should spring back gently to the touch when done.
  8. Transfer the biscuit cups to a cooling rack and let them rest for at least 10 minutes.
  9. While biscuits bake, slice 2 cups fresh strawberries and toss with 2 tablespoons sugar and 1 teaspoon fresh lemon juice. Let macerate for about 15 minutes.
  10. In a chilled bowl, beat 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form. Avoid overbeating.
  11. Assemble by spooning a generous layer of strawberries into each biscuit cup, then top with a swirl of whipped cream. Serve immediately.

Notes

Keep butter cold to ensure flaky biscuits. Do not overmix dough to avoid toughness. High oven temperature helps biscuits puff up. Chill cream and bowl before whipping. Macerate strawberries at least 15 minutes ahead for best flavor. Assemble just before serving to prevent sogginess. Biscuit cups can be made a few hours ahead and stored covered at room temperature.

Nutrition

Keywords: strawberry shortcake, summer dessert, individual servings, biscuit cups, easy dessert, whipped cream, fresh strawberries

Find it online: https://tastytuck.com/easy-fluffy-individual-strawberry-shortcake-cups-recipe-for-perfect-summer-dessert/