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Strawberry shortcake cups are a delightful twist on the classic dessert, combining the sweet, juicy flavor of strawberries with the light, fluffy texture of cake, all served in an elegant format. This individual dessert not only makes for a stunning presentation but also offers a perfect balance of flavors and textures that is sure to impress at any gathering. As we dive into this recipe, you can expect to learn about the history and cultural significance of strawberry shortcake, explore the key ingredients that make this dish special, and follow a comprehensive guide to preparing these delightful cups from start to finish.

Luscious Strawberry Shortcake Cups

Discover the magic of strawberry shortcake cups with this delightful recipe! These individual servings combine fresh, juicy strawberries with a light and airy sponge cake, topped with fluffy whipped cream. Ideal for any gathering, these elegant treats balance flavors and textures beautifully. Learn about the dish’s rich history, key ingredients, expert tips for preparation, and variations to make them your own. Perfect for summer celebrations or simply treating yourself!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar, divided

1 cup all-purpose flour

1/4 cup unsalted butter, cold and cubed

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup whole milk

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 with 2 tablespoons of granulated sugar. Toss gently and let sit for 20-30 minutes to allow the strawberries to macerate and release their juices.

      Make the Shortcake:

        Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, remaining 2 tablespoons of sugar, baking powder, and salt.

          Incorporate Butter:

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

              Add Wet Ingredients:

                Pour in the milk and vanilla extract. Stir gently with a spatula or wooden spoon until just combined — avoid overmixing.

                  Bake the Shortcakes:

                    Line a baking sheet with parchment paper. Using a spoon or ice cream scoop, drop mounds of the dough onto the baking sheet (about 2 inches apart). Bake for 12-15 minutes or until the tops are lightly golden. Remove them from the oven and let them cool slightly.

                      Whip the Cream:

                        In a medium bowl, beat the heavy cream and powdered sugar using a hand mixer or stand mixer on medium-high speed until soft peaks form.

                          Assemble the Cups:

                            Slice each shortcake in half horizontally. In serving cups or glasses, layer the bottom half of the shortcake, followed by a generous spoonful of the macerated strawberries and a dollop of whipped cream. Place the top half of the shortcake on top and finish with more strawberries and whipped cream.

                              Garnish and Serve:

                                Optionally, garnish with fresh mint leaves for a pop of color. Serve immediately and enjoy your luscious strawberry shortcake cups!

                                  Prep Time: 15 min | Total Time: 1 hr | Servings: 6