Strawberry Shortcake Cups
These individual portions feature fluffy, golden-brown shortcake biscuits topped with macerated strawberries and clouds of whipped cream. It is a classic summertime favorite reimagined for easy and elegant serving.
- Prep time: 25 minutes
- Cook time: 0 minutes
- Total time: 25 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: International
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream
- 2 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 cup whipped cream
Instructions
- Preheat oven to 400 degrees F.
- Mix flour, sugar, and baking powder, then cut in the cold butter until crumbly.
- Stir in the cream until a dough forms and drop spoonfuls onto a baking sheet.
- Bake for 15 minutes until golden brown.
- Toss strawberries with 2 tablespoons of sugar and let sit for 20 minutes.
- Split the cooled biscuits, fill with berries and whipped cream, and serve.
Tips
- Keep the butter very cold to ensure the biscuits are flaky.
- Do not overwork the dough or the biscuits will become tough.
- Macerating the strawberries draws out their juices, creating a natural sauce.
Frequently Asked Questions
Can I use store-bought biscuits?
Yes, but homemade biscuits offer a much better flavor and texture.
Can I add other fruits?
Blueberries or raspberries work beautifully with strawberries.
How do I store leftovers?
Store the biscuits and berries separately and assemble right before eating.