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When it comes to quintessential summer desserts, few treats can rival the lightness and freshness of strawberry shortcake. This Luscious Strawberry Shortcake Cups recipe captures the essence of this beloved classic while offering a modern twist that elevates its presentation and flavor. Perfect for picnics, barbecues, or as a simple yet impressive finale to any meal, these delightful cups are sure to satisfy both the sweet tooth and the aesthetic senses.

Luscious Strawberry Shortcake Cups

Discover the joy of summer with these Luscious Strawberry Shortcake Cups, a modern twist on the classic dessert. Perfect for gatherings or a sweet treat at home, these individual servings showcase juicy strawberries, light sponge cake, and fluffy whipped cream. Our guide walks you through the history, essential ingredients, and step-by-step instructions to create this delightful dessert. Enjoy the perfect balance of flavors and textures while savoring a taste of summer!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

3 tablespoons granulated sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsalted butter, cold and cubed

1/2 cup buttermilk

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 tablespoons powdered sugar

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the Strawberries:

    - In a medium bowl, combine the sliced strawberries and granulated sugar. Toss gently to coat the strawberries and let them sit for about 10-15 minutes to macerate, releasing their juices.

      Make the Shortcake Base:

        - Preheat your oven to 400°F (200°C).

          - In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

            - Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

              - Pour in the buttermilk and vanilla extract. Stir until just combined; do not overmix.

                Bake the Shortcakes:

                  - Lightly flour a surface and turn the dough out onto it. Gently press the dough into a 1-inch thick rectangle. Using a round cookie cutter or a glass, cut out circles of dough and place them on a parchment-lined baking sheet.

                    - Bake for 12-15 minutes or until golden brown. Once baked, remove them from the oven and let them cool slightly.

                      Prepare the Whipped Cream:

                        - In a chilled mixing bowl, whip the heavy cream with the powdered sugar until stiff peaks form.

                          Assemble the Shortcake Cups:

                            - Once the shortcakes are cooled, crumble them into the bottom of serving cups or small bowls.

                              - Layer with a generous amount of the macerated strawberries, followed by a dollop of whipped cream.

                                - Repeat the layers until all ingredients are used, finishing with whipped cream on top and garnishing with fresh mint leaves if desired.

                                  Serve and Enjoy:

                                    - Serve immediately for a delightful dessert experience or refrigerate for up to an hour before serving for a chilled treat.

                                      Prep Time, Total Time, Servings: 20 minutes | 35 minutes | Serves 4-6