Classic Strawberry Shortcake Cups

Name: Classic Strawberry Shortcake Cups
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 cups
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup heavy cream; 2 cups fresh strawberries, hulled and sliced; 2 tablespoons granulated sugar; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Soft Collection

I love making Classic Strawberry Shortcake Cups because they bring back sweet memories of summer picnics. The combination of luscious strawberries, fluffy whipped cream, and tender biscuits creates a delightful treat that never fails to impress. Each bite is a harmonious blend of flavors and textures that evokes nostalgia and joy. Whether it's a family gathering or a simple dessert after dinner, these cups bring a celebration of summer's freshness to every occasion.

Created by

Briony Ashcroft

Last updated on 2026-02-10T21:25:36.125Z

When I first decided to make Classic Strawberry Shortcake Cups, I wanted to find a way to balance flavors without overwhelming the palate. I experimented with different biscuit recipes until I found the perfect fluffy texture that complements the sweet strawberries beautifully. Using fresh ingredients made all the difference in achieving that vibrant strawberry flavor, enhancing the overall presentation and taste.

I also learned that allowing the strawberries to macerate with a bit of sugar draws out their juices, making a natural syrup that saturates the biscuits perfectly. This little technique adds a lovely depth of flavor and ensures that every component is wonderfully cohesive, resulting in a dessert that truly shines!

Why You'll Love This Recipe

Fresh strawberries bursting with flavor
Fluffy biscuits that melt in your mouth
Perfectly sweetened whipped cream topping

Mastering the Biscuits

The tender biscuits are the heart of this Classic Strawberry Shortcake Cups recipe. When creating the dough, be careful not to overwork it; this will help achieve that melt-in-your-mouth texture. After cutting out the biscuits, place them on the baking sheet with some space in between. This allows for even baking and a beautifully risen biscuit with golden edges. Keep an eye on them in the oven; if you see them turning golden brown, it's time to take them out.

Using cold butter is crucial for flaky biscuits. I recommend cutting it into cubes and placing it in the freezer for about 10 minutes before mixing it with the flour. This step keeps the butter cold until it hits the oven, creating steam that helps your biscuits rise. If you want to experiment, you can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and slightly denser texture.

Perfecting the Whipped Cream

To achieve perfect whipped cream, start with chilled equipment. Place your mixing bowl and beaters in the refrigerator for 15 minutes before starting. This ensures that the cream whips up quickly and holds its form. When beating the cream, look for soft peaks that gently hold their shape when the beaters are lifted. Be cautious; over-whipping can lead to butter formation, which can ruin your delicate topping.

If you want to enhance the flavor of your whipped cream, consider infusing it with citrus zest or a splash of your favorite liqueur, such as Grand Marnier. Alternatively, for a dairy-free option, you can use coconut cream, which creates a rich and flavorful alternative that pairs beautifully with strawberries. Just remember to chill the coconut cream overnight for best results.

Ingredients

Gather these ingredients before you start baking:

For the Biscuits

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup heavy cream

For the Strawberries

2 cups fresh strawberries, hulled and sliced
2 tablespoons granulated sugar

For the Whipped Cream

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Make sure to measure your ingredients precisely for the best results!

Instructions

Follow these easy steps to create your strawberry shortcake cups:

Prep the Strawberries

In a bowl, combine sliced strawberries with granulated sugar. Stir well and let them sit for about 15 minutes to macerate.

Make the Biscuits

Preheat your oven to 400°F (200°C). In a large bowl, mix flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined. Turn the dough onto a floured surface, knead briefly, and pat into a 1-inch thick circle. Cut out biscuits using a round cutter.

Bake the Biscuits

Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown. Allow to cool slightly.

Whip the Cream

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Cups

Crumble a biscuit into the bottom of each cup. Layer with macerated strawberries and top with whipped cream. Repeat the layers until cups are filled.

Enjoy your delicious Strawberry Shortcake Cups!

Pro Tips

For an extra touch, add a splash of lemon juice to the strawberries for brightness or swap in whipped coconut cream for a dairy-free option.

Storing Strawberry Shortcake Cups

If you're planning to make these cups ahead of time, it's best to assemble them shortly before serving. While the components can be prepared in advance—such as the biscuits and the whipped cream—layering them too early can result in soggy biscuits. To store components, keep the biscuits in an airtight container at room temperature and the whipped cream in the refrigerator. The strawberries can be kept in their bowl; just remember to toss them again before layering to refresh their flavor.

As a general rule, I don’t recommend freezing assembled shortcake cups. The texture of the whipped cream and fresh strawberries won’t hold up well after thawing. Instead, freeze the biscuit portions individually. They can be reheated in a low oven (about 350°F/175°C for 5-10 minutes) to restore their tenderness before assembling the cups.

Creative Twists on Shortcake

While traditional strawberry shortcake is unbeatable, you can make it unique by trying different fruits or flavor profiles. For instance, try using peaches or a mixed berry medley instead of strawberries for a delightful twist. You can also experiment with flavored extracts in your whipped cream—almond or mint extract can elevate the dessert while adding a surprise element to every bite.

Additionally, for those looking for a more decadent treat, consider drizzling a little chocolate sauce or a berry compote over the whipped cream before adding more fruit. This adds additional depth and flavor, transforming a classic into a gourmet dessert that pleases all palates. Don't hesitate to mix in ingredients like crumbled cookies or graham crackers between the layers for extra texture!

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but fresh strawberries are recommended for the best flavor and texture.

→ How can I make this recipe gluten-free?

You can substitute all-purpose flour with a gluten-free blend, ensuring it has a binding agent.

→ How long can I store leftovers?

It's best to eat them the same day, but you can refrigerate for up to 24 hours in an airtight container.

→ Can I make the components ahead of time?

Yes! You can prepare the biscuits and whipped cream in advance, then assemble just before serving.