Description
Indulge in our delightful Strawberry Shortcake Dessert Cups! This step-by-step guide makes it easy to bake the best flavored dessert that’s perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar (for cake)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup whole milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract (for cake)
- 4 cups fresh strawberries, hulled and sliced
- 1–2 tablespoons granulated sugar (for macerating)
- 1 ½ cups very cold heavy cream
- ¼ cup confectioners’ sugar
- ½ teaspoon vanilla extract (for cream)
- Optional: lemon zest, mint leaves for garnish
Instructions
- Prepare Strawberries: Wash, hull, and slice strawberries. Toss with 1-2 tbsp granulated sugar and a squeeze of lemon juice (optional). Let macerate for 20-30 minutes at room temperature.
- Bake Shortcake Base: Preheat oven to 375°F (190°C). Whisk flour, 2 tbsp sugar, baking powder, and salt. In another bowl, whisk egg, milk, melted butter, and 1 tsp vanilla extract. Combine wet and dry ingredients until just mixed, do not overmix. Pour into a greased 8×8 inch pan or muffin tin. Bake 18-22 minutes (pan) or 12-15 minutes (muffins), until a toothpick comes out clean.
- Cool and Cube Cake: Let cake cool in pan for 10-15 minutes, then invert onto a wire rack to cool completely. Once cool, cut into ¾ to 1-inch cubes.
- Whip Cream: In a chilled bowl, combine cold heavy cream, ¼ cup confectioners’ sugar, and ½ tsp vanilla extract. Whip with an electric mixer until soft to medium peaks form.
- Layer Dessert Cups: In individual dessert cups, layer cake cubes, macerated strawberries (with their juices), and whipped cream. Repeat until cups are full, ending with a layer of whipped cream.
- Chill and Serve: Chill assembled cups for at least 30 minutes before serving. Garnish with a mint leaf or chocolate shavings if desired.
- Prep Time: 30 mins
- Cook Time: 20 mins