Delicious Quick Strawberry Shortcake Cups Recipe Youll Love

There’s something utterly magical about strawberry shortcake. Whenever I think of it, I’m transported back to my childhood summers spent in my grandmother’s garden. The bright red strawberries glistening in the sun, bursting with sweetness, always called to me. She would pluck them right off the vine, and we’d make our way into the kitchen, ready to whip up a classic dessert that felt like a hug on a plate. Today, I want to share with you my version that captures that same nostalgia but in a quick and easy format: Quick Strawberry Shortcake Cups. Perfect for those moments when you crave something light, fruity, and delightful!

This recipe is all about simplicity and satisfaction. You won’t need hours in the kitchen; instead, you’ll find yourself in and out, reveling in the sweet aroma of strawberries mingling with whipped cream. Just picture it! Sweet, juicy strawberries layered with fluffy whipped cream and tender shortcake, all tucked into adorable little cups. Trust me, your friends and family will be begging for seconds!

Why You’ll Love This Recipe

• Quick and easy – whip up a batch in under 30 minutes!
• Perfect for summer gatherings or cozy nights in.
• Individual cups make serving and sharing a breeze.
• Uses fresh strawberries, giving you that burst of flavor in every bite.
• Adaptable – customize the toppings and flavors to your taste!

Ingredients

Let’s gather our ingredients and get ready to create something delicious!

• For the shortcakes:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter, cubed
  • 1/2 cup heavy cream
• For the strawberry filling:
  • 2 cups fresh strawberries, hulled and sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar (add more if strawberries aren’t super sweet!)
• For the whipped cream:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Note: Fresh strawberries will yield the best flavor. If berries are out of season, feel free to use frozen strawberries; just thaw and drain excess liquid before using!

Step-by-Step Instructions

Alright, let’s get our hands dirty and create these scrumptious cups!

1. Preheat your oven: Begin by preheating your oven to 400°F (200°C). This will ensure our shortcakes bake to a light, fluffy perfection.
2. Make the shortcake dough: In a medium bowl, combine the flour, sugar, baking powder, and salt. Mix until well combined. Then, cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Add the cream: Pour in the heavy cream and stir gently until just combined. Be careful not to overmix! This can lead to dense shortcakes, and we want them light and airy.
4. Shape the shortcakes: Turn the dough onto a floured surface and gently pat it into a rectangle about 1 inch thick. Cut into squares or circles – whatever shape you prefer for your cups!
5. Bake: Place the shortcake pieces on a baking sheet lined with parchment paper. Bake for about 15 minutes, or until they’re golden and lovely. Let them cool slightly before assembling the cups.
6. Prepare the strawberries: While the shortcakes are baking, combing the sliced strawberries, lemon juice, and sugar in a bowl. Let it sit for a few minutes to draw out the juice. Your kitchen will smell like heaven!
7. Whip the cream: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This only takes a few minutes, so keep a close eye on it!
8. Assemble your cups: Once everything is cool, break the shortcakes into pieces or use them whole. Layer the shortcake, strawberries, and whipped cream into cups or jars. You can alternate layers for a beautiful presentation!

Pro Tips & Variations

Now that you have your basic recipe down, let’s spice things up a bit!

• Flavor twists: Add a splash of almond extract into your whipped cream for an aromatic touch. Want a little kick? A pinch of cinnamon in the strawberries works wonders!
• Healthier swaps: Substitute Greek yogurt for the whipped cream for a healthier, tangy twist. Trust me, it’s just as delicious!
• Fruit variations: While strawberries are the star here, feel free to mix in raspberries, blueberries, or peaches. The world is your oyster!

Serving Suggestions

These quick strawberry shortcake cups are delightful on their own, but here are some ways to elevate the experience:

• Serve with a refreshing iced tea or a dollop of chilled coffee to balance the sweetness.
• Pair with a light salad for a complete meal during warm nights.
• For some fun, have a little DIY shortcake station at your next gathering—let guests assemble their own cups!

Storage Tips

As much as I would love to say these will last forever, they’re best enjoyed fresh! However, here are some tips for storage:

• Refrigerating: Store any leftover whipped cream in an airtight container in the fridge for up to 2 days. The strawberries can be stored the same way, but be sure to eat them within a day or two for the best flavor.
• Freezing: You can freeze the shortcakes before baking them! Just cut them out, freeze on a baking tray, then transfer to a zip-top bag. When you’re ready, pop them directly into the oven; they may need an extra minute or two.
• Reheating: Reheat shortcakes in the oven at 350°F (175°C) for about 5-8 minutes until warmed through.

FAQs

Can I use frozen strawberries for this recipe?

Absolutely! Just be sure to thaw them first and drain any excess liquid. If they are a bit tart, feel free to add a bit more sugar.

How can I make this recipe gluten-free?

No problem! Simply substitute the all-purpose flour with a 1:1 gluten-free baking blend, and you’re good to go!

How do I sweeten this without sugar?

You can swap out the sugar with honey, maple syrup, or a sugar substitute like stevia or erythritol. Just remember to adjust the quantity to taste!

Can I prep these cups ahead of time?

Yes! You can prepare the strawberry filling and whipped cream a few hours ahead. Just keep them separate until you’re ready to serve to keep everything fresh.

Conclusion

There you have it, my friends! A sweet and simple way to enjoy a taste of summer year-round with these Quick Strawberry Shortcake Cups. I can’t wait for you to try them out and share them with the people you love. Whether it’s a sunny picnic or a cozy night on the couch, these delightful cups are sure to bring smiles all around. I’d love to hear how yours turn out, so don’t be shy! Drop me a comment or share your own twists on this recipe. Happy baking!

Delicious Quick Strawberry Shortcake Cups Recipe Youll Love

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• Author: antaki
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Savor these quick strawberry shortcake cups a delightful treat featuring fresh strawberries and creamy layers perfect for any occasion 155 chars

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Ingredients

Scale 1x2x3x

1 cup all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup cold unsalted butter, cubed

1/2 cup heavy cream

2 cups fresh strawberries, hulled and sliced

1 tablespoon lemon juice

1 tablespoon sugar (optional)

1 cup heavy cream (for whipping)

2 tablespoons powdered sugar

1 teaspoon vanilla extract

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Instructions

Preheat your oven to 400°F (200°C).

In a medium bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Pour in the heavy cream and stir gently until just combined.

Turn the dough onto a floured surface, pat into a rectangle about 1 inch thick, and cut into squares or circles.

Place the shortcake pieces on a baking sheet lined with parchment paper and bake for about 15 minutes, until golden.

While the shortcakes are baking, combine the sliced strawberries, lemon juice, and sugar in a bowl. Let sit to draw out the juice.

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Once everything is cool, layer the shortcake, strawberries, and whipped cream into cups.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 250 calories
• Sugar: 15 g
• Fat: 14 g
• Saturated Fat: 14 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g

Keywords: strawberry shortcake, quick dessert, easy recipe, summer dessert