Strawberry Shortcake Cups – Light, Fresh & Perfect for Summer!
Charming individual desserts with tender vanilla cake, ripe strawberries, and whipped cream in portable cups. Ideal for summer gatherings or fresh fruit lovers craving a classic treat with tropical flair.
Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a small baking pan
- Combine flour, sugar, baking powder, and salt in a bowl
- Stir in softened butter, milk, and vanilla extract until smooth
- Pour batter into pan and bake 25 minutes
- Cool cake and cut into small squares
- Beat heavy cream with powdered sugar until soft peaks form
- Layer cake squares, strawberries, and whipped cream in cups
- Refrigerate 30 minutes before serving
Notes
Use chilled mixing bowls for whipped cream
Marinate strawberries in sugar for enhanced flavor
Refrigerate cake before cutting for cleaner squares
Substitute Greek yogurt + honey for lighter whipped cream
Experiment with almond/lime extract variations
Marinate strawberries in sugar for enhanced flavor
Refrigerate cake before cutting for cleaner squares
Substitute Greek yogurt + honey for lighter whipped cream
Experiment with almond/lime extract variations