Classic Strawberry Shortcake Cups

Name: Classic Strawberry Shortcake Cups
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/4 cup granulated sugar; 1/2 tablespoon baking powder; 1/4 teaspoon salt; 1/4 cup unsalted butter, cold and cubed; 1/2 cup heavy cream; 2 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Timeless Desserts

I absolutely love making Classic Strawberry Shortcake Cups for any occasion. These little treats are not only delicious but also easy to assemble, allowing me to enjoy the process without stress. The combination of fresh strawberries, fluffy whipped cream, and buttery shortcake is pure bliss. What I adore most is how adjustable this recipe is; I can easily swap in seasonal fruits or add a splash of vanilla for an extra flavor boost. Trust me, once you try these cups, you'll want to make them time and time again.

Created by

Adele Summers

Last updated on 2026-02-10T19:51:11.591Z

I remember the first time I made these Classic Strawberry Shortcake Cups for a picnic. The recipe was a hit, and the joy on my friends' faces made the effort completely worthwhile. Preparing the strawberries ahead of time infuses them with just the right amount of sugar, giving them that perfect sweet-tart balance. The fluffy cream adds a delightful richness, and I found that using chilled bowls for whipping the cream made a noticeable difference in texture.

Another tip I learned was to assemble the cups just before serving. It keeps the shortcake from getting too soggy and maintains that lovely crunch. If you prefer a fruity kick, try adding a layer of lemon zest to the cream. These cups are great for parties, and I never get tired of making them!

Why You'll Love These Cups
Light and airy texture that melts in your mouth
Bursting with fresh strawberry flavor
Beautifully presented in individual servings

Understanding the Shortcake

The key to achieving the perfect shortcake is in the mixing technique. When combining the cold, cubed butter with the dry ingredients, you're looking for a crumbly texture that resembles coarse sand. This ensures that the shortcake remains tender and airy. Avoid overmixing the dough when you add the heavy cream, as this can lead to a denser texture, which is not the desired outcome for a classic shortcake.

Chilling the ingredients, particularly the butter and heavy cream, can greatly enhance the shortcake's final texture. If your kitchen is warm, consider placing the flour mixture in the refrigerator for a bit before mixing it with the butter. This will help maintain the butter's firmness, which is crucial for creating that delightful flaky layers in the baked shortcake.

Macerating the Strawberries

Maceration is an essential step in preparing the strawberries, as it draws out their natural juices and enhances their flavor. By letting the hulled and sliced strawberries sit with sugar for around 15 minutes, you create a syrupy filling that beautifully complements the shortcake. If time allows, letting them macerate longer can deepen their flavor even more.

If you're concerned about the sweetness, feel free to adjust the granulated sugar based on the ripeness of your strawberries. For a unique twist, consider adding a splash of balsamic vinegar to the sugars during maceration. This addition heightens the strawberries' brightness, offering a sophisticated flavor profile that pairs perfectly with the creamy whipped topping.

Whipped Cream Perfection

For optimal results, make sure your mixing bowl and beaters are chilled before whipping the cream. This keeps the heavy cream cold, which will help it whip up more effectively, creating a light and airy texture. Aim for soft peaks when whipping; this will ensure that the whipped cream is stable enough to hold its shape without being overly stiff, which can detract from the overall softness of the dessert.

If you're looking to infuse some extra flavor into your whipped cream, try adding zest from citrus fruits like lemon or orange. A teaspoon of fresh zest can add a wonderful brightness that contrasts beautifully with the sweetness of the strawberries while enhancing the overall flavor profile of the dessert.

Ingredients

For the Shortcake

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, cold and cubed
1/2 cup heavy cream

For the Strawberry Filling

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Whipped Cream

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries and granulated sugar. Toss gently and let them sit for about 15 minutes to macerate, allowing the juices to release.

Make the Shortcake

Preheat the oven to 400°F (200°C). In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined. Turn the dough onto a floured surface and knead gently.

Bake the Shortcake

Roll out the dough to about 3/4-inch thickness and cut into rounds. Place them on a baking sheet and bake for 10-12 minutes or until golden. Let them cool.

Whip the Cream

In a cold bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.

Assemble the Cups

Cut the shortcakes in half. In serving cups, layer shortcake pieces, macerated strawberries, and whipped cream. Repeat the layers and top with additional strawberries.

Pro Tips

For a twist, try adding a layer of lemon curd between the strawberries and whipped cream for a zesty flavor.

Make-Ahead Tips

To save time, you can prepare the shortcake in advance. Once baked, allow it to cool completely, then store it in an airtight container at room temperature for up to two days. Reheating them briefly in the oven can restore their fresh-baked flavor, but be sure to keep an eye on them to avoid drying out.

The strawberry filling can also be made a day ahead. Once macerated, store the strawberries in the fridge in an airtight container. Excess moisture is less of a concern if your strawberries are used in individual serving cups, as each layer will absorb the flavors without compromising the integrity of the overall dessert.

Serving Suggestions

These Classic Strawberry Shortcake Cups are incredibly versatile. Consider serving them with a drizzle of chocolate sauce or a sprinkle of crushed nuts for added texture and flavor. Fresh mint leaves make a beautiful garnish that also adds a refreshing note to each serving, enhancing the dessert's visual appeal.

If you'd like to create a more decadent variation, layer in some sliced bananas or even blueberries alongside the strawberries. This not only adds visual interest but also allows for a delightful combination of tastes in every spoonful. Just be mindful of the sweetness; adjust the sugar in the filling if needed!

Storing Leftovers

While these shortcake cups are best enjoyed fresh, you can store any leftovers in the refrigerator for up to one day. Keep the layers separate if possible—store shortcake, strawberries, and whipped cream in different containers. This prevents the shortcake from becoming soggy and ensures that each component retains its optimal texture.

If your whipped cream becomes a little too soft after sitting, you can whip it again briefly before serving. Just be careful not to overwhip, as it can turn grainy. For a longer-term storage solution, consider freezing the unbaked shortcake dough, which you can roll out and bake fresh whenever a craving strikes.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but make sure to thaw and drain any excess water before using them.

→ How do I store leftovers?

Store the components separately in the refrigerator. Assemble just before serving.

→ Can I make the shortcake ahead of time?

Absolutely! You can bake the shortcake a day in advance and store it in an airtight container.

→ What can I substitute for heavy cream?

You can use coconut cream or a non-dairy whipped topping if you're looking for a lighter option.