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Easy Fluffy Strawberry Shortcake Cups Recipe with Homemade Whipped Cream

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A simple and quick recipe for fluffy biscuit cups filled with macerated fresh strawberries and topped with light homemade whipped cream. Perfect for easy entertaining or a sweet treat any time.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar (for biscuit cups)
  • ½ teaspoon salt
  • ½ cup unsalted butter (113g), cold and cut into cubes
  • ¾ cup whole milk (180ml), cold
  • 1 teaspoon vanilla extract (for biscuit cups)
  • 3 cups fresh strawberries (about 450g), hulled and sliced
  • ¼ cup granulated sugar (50g) (for strawberry filling)
  • 1 tablespoon lemon juice
  • 1 cup heavy cream (240ml), cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Prep the strawberries (about 15 minutes): In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Stir gently and let them sit at room temperature while you prepare the biscuits.
  2. Make the biscuit dough (about 10 minutes): Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, sugar, and salt. Add cold butter cubes and cut into flour mixture until it resembles coarse crumbs. Pour in cold milk and vanilla extract, stirring gently until dough just comes together. Avoid overmixing.
  3. Form and bake the biscuit cups (20-25 minutes): Lightly grease a muffin tin or line with silicone cups. Spoon dough evenly into each cup, filling about ¾ full. Bake for 18-22 minutes until golden brown and a toothpick comes out clean. Let cool completely.
  4. Make the homemade whipped cream (5-7 minutes): In a chilled mixing bowl, pour cold heavy cream. Beat on medium-high speed until soft peaks form. Add powdered sugar and vanilla extract. Continue beating until stiff peaks form. Do not overwhip.
  5. Assemble the shortcake cups: Spoon macerated strawberries into each biscuit cup. Top with a large dollop of whipped cream. Serve immediately.

Notes

Keep butter and milk cold for flaky biscuits. Do not overmix dough to avoid tough biscuits. Chill bowl and beaters before whipping cream for best results. Macerate strawberries to draw out juices and soften berries. Biscuit cups can be baked a day ahead and stored airtight. Add strawberries and whipped cream just before serving. Reheat biscuit cups briefly if desired.

Nutrition

Keywords: strawberry shortcake, shortcake cups, homemade whipped cream, easy dessert, biscuit cups, fresh strawberries, quick dessert

Find it online: https://junomeals.com/easy-fluffy-strawberry-shortcake-cups-recipe-with-homemade-whipped-cream/