Mini Strawberry Shortcake Cups
These mini strawberry shortcake cups are a delightful treat featuring layers of fresh strawberries, rich cream, and a tender shortcake base. Perfect for parties and easy to prepare, they offer a refreshing taste of summer in every bite.
Equipment
- 1 Muffin tin
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Shortcake Base
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
Cream Filling
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Toppings
- 1 lb fresh strawberries sliced
- Whole strawberries for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir in melted butter and milk until a dough forms. Divide the dough evenly among the muffin cups, pressing it down to form a base.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Allow to cool completely before assembling.
Cream Filling
- In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to over-whip the cream.
Assembling the Cups
- Once the shortcake bases are cooled, remove them from the muffin tin. Place a layer of sliced strawberries on each base, followed by a generous dollop of whipped cream.
- Add another layer of strawberries and cream, repeating until your cups are full. Top each with a whole strawberry for garnish.
Serving and Storage
- Serve the mini strawberry shortcake cups immediately for the best texture and flavor. They are perfect as a party dessert or a delightful treat for any occasion.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, assemble the cups just before serving.
Notes
Pro Tips: Chill your mixing bowl and beaters to improve whipped cream volume. Use a piping bag for a neat cream layer. Ingredient Substitutions: Try almond extract instead of vanilla for a nutty flavor. How to Serve: Garnish with mint leaves for extra freshness. Storage & Freshness: Keep refrigerated and serve within 2 days. Make-Ahead Tips: Prepare shortcake bases in advance and assemble on the day of serving.