Name: Strawberry Shortcake Cups
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8
Ingredients: 1 quart fresh strawberries; 4 tbsp sugar divided; 1 1/2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 1/4 cup cold butter; 1 egg; 1/2 cup milk; whipped cream or ice cream for serving

01

Overview

Prep10 min

Cook12 min

Total22 min

Servings8

DifficultyEasy

02

Ingredients

03

Equipment

Muffin tin
Mixing bowls
Wire rack

04

Method

01

Macerate the strawberries

Slice or mash the strawberries, place them in a bowl, add 2 tablespoons of the sugar, and set aside so they turn juicy.

02

Mix and bake the shortcakes

Combine the flour, baking powder, salt, and remaining sugar; cut in the butter until crumbly. Beat the egg with the milk and stir into the flour just until moistened. Fill eight greased muffin cups two-thirds full and bake at 425°F for 12 minutes, until golden. Cool on a wire rack.

03

Split and fill the cups

Just before serving, split the shortcakes in half and spoon the berries and whipped cream or ice cream between the layers and over the top.

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Tips

NoteBuild the cups right before serving so the shortcakes stay tender, not soggy.

NoteUse ice cream instead of whipped cream for a hotter-day version.

NoteExtra berries on top make the prettiest little finish.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

Room temperatureBake the shortcakes the same day; keep them loosely covered once cooled.

Best freshAssemble just before serving so the shortcakes stay tender.

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Frequently asked

Can I use frozen strawberries?+

Fresh is best, but thawed and drained frozen berries work if that is what you have.

How do I know they are done?+

The shortcakes are golden brown and spring back lightly when touched, about 12 minutes at 425°F.

Whipped cream or ice cream?+

Either is lovely; whipped cream is lighter, ice cream is the more festive choice.

Strawberry Shortcake Cups

Overview

Ingredients

Equipment