Easy Strawberry Shortcake Cups
Tender biscuit pieces layered with macerated strawberries and softly whipped cream in individual cups.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- Layering into cups removes the one hard part of shortcake, which is splitting and stacking a warm biscuit without it collapsing.
- The strawberries macerate while the biscuits bake, so the juice that forms becomes part of the dessert rather than a puddle on the plate.
- Thirty-five minutes start to finish, and every component can be prepared separately.
Recipe
Easy Strawberry Shortcake Cups
Biscuit pieces layered with strawberries and whipped cream.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
For the strawberries
For the biscuits
For the cream
Instructions
- Step 1. Heat the oven to 220 C / 425 F. Toss the strawberries with the 25 g of granulated sugar and set aside to macerate.
- Step 2. Mix the flour, remaining 25 g sugar, baking powder and salt. Cut in the cold butter until crumbly with pea-sized pieces remaining.
- Step 3. Stir in the milk just until the dough comes together. Pat out to about 2 cm / 3/4 inch thick and cut into 6 biscuits.
- Step 4. Bake for 12 to 15 minutes, until golden and risen. Cool slightly, then break into bite-size pieces.
- Step 5. Whip the cream with the powdered sugar and vanilla to soft peaks.
- Step 6. Layer biscuit pieces, strawberries with their juices, and whipped cream in six cups, finishing with cream and a strawberry.
Notes
- Handle the biscuit dough as little as possible. Pat it out rather than rolling, and stop mixing the moment it holds together.
- Do not twist the cutter. Pressing straight down keeps the layered edges free to rise; twisting seals them and the biscuits come out squat.
- Use the strawberry juice. Spoon it over the biscuit pieces as you layer — it soaks in and is the best part of the dessert.
- Assemble close to serving. Left to stand for hours the biscuit pieces go soft and the layers blur together.
Easy Strawberry Shortcake Cups — Simple Table Recipes · https://simpletablerecipes.com/recipes/easy-strawberry-shortcake-cups/
Ingredient Notes
- Strawberries
- Macerating draws out juice and concentrates the flavour. Twenty minutes is enough; the biscuits bake in about that time, which is why the strawberries go first.
- Cold butter
- Cold pieces create steam pockets as they melt, which is what makes a biscuit flaky rather than dense. Warm butter blends in and you lose the layers.
- Heavy cream
- Needs at least about 35 percent fat to hold peaks. Whip it cold, and chill the bowl too if the kitchen is warm.
- Powdered sugar in the cream
- Dissolves instantly and contains a little starch that helps the cream hold. Granulated sugar stays gritty.
Equipment
- Sheet pan
- Two mixing bowls
- Pastry cutter or two knives
- Electric mixer or whisk
- Six glasses or tumblers
Substitutions
- Strawberries
- Raspberries, peaches or a mix all work. Firmer fruit needs a little longer to macerate.
- Homemade biscuits
- Shop-bought shortcakes, sponge fingers or plain pound cake all work and cut the recipe to fifteen minutes.
- Heavy cream
- Coconut cream, chilled overnight and whipped from the solid part, is the best dairy-free option.
Storage & Freezing
Storing: Best assembled and eaten the same day. The components keep separately in the fridge for up to 2 days — biscuits at room temperature, strawberries and cream chilled.
Freezing: Not recommended assembled. The baked biscuits freeze well on their own for up to 2 months.
Frequently Asked Questions
Can I make the components ahead?
Yes, and it is the sensible way to do it. Bake the biscuits and macerate the strawberries several hours ahead, whip the cream close to serving, and assemble at the last minute.
Why did my biscuits not rise?
Usually the butter was too warm, the dough was overworked, or the cutter was twisted. Cold butter, minimal handling and a straight press down all matter.
What is the difference between shortcake and sponge cake?
Shortcake is a biscuit — richer and denser, made with cold butter cut into flour. Sponge is a whipped-egg cake. Traditional strawberry shortcake uses the biscuit.
Can I use frozen strawberries?
Yes, thawed. They release much more liquid and go softer, so the layers will be wetter. Drain off some of the juice if it looks excessive.
How far ahead can I assemble them?
About an hour in the fridge. Beyond that the biscuit pieces soften into the cream, which some people prefer but is a different texture.
Can I make it as one large dessert?
Yes. Layer everything into a trifle bowl instead of individual cups. It serves the same six to eight and is faster to put together.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
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