Valentine's Strawberry Shortcake Cups (Printable Version)
Individual cups layered with buttery shortcake, sweet strawberries, and fresh whipped cream for a romantic dessert.
# What You’ll Need:
→ Shortcake
01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup buttermilk
08 - 1 teaspoon pure vanilla extract
→ Strawberries
09 - 2 cups fresh strawberries, hulled and diced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice
→ Whipped Cream
12 - 1 cup heavy whipping cream, chilled
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
03 - Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Stir in buttermilk and vanilla just until combined; do not overmix the dough.
05 - Drop 6 equal mounds onto the prepared baking sheet. Bake 12–15 minutes until golden brown. Cool completely on wire rack.
06 - Combine strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit for at least 10 minutes to macerate.
07 - Using a hand mixer, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
08 - Break each shortcake into bite-sized chunks. Layer in serving cups: shortcake pieces, a generous spoonful of strawberries, then whipped cream. Repeat layers as desired, ending with whipped cream and a strawberry garnish.
# Top Tips:
01 -
- Individual portions mean everyone gets their own perfect little cake
- The assembly comes together in minutes when you prep ahead
- That moment when whipped cream meets macerated berries is pure magic
02 -
- Overworking the dough makes tough shortcakes, so stop mixing as soon as everything combines
- Cold ingredients are non-negotiable for that tender, flaky texture we're after
03 -
- Freeze your butter for 15 minutes before cutting it in for the flakiest results
- Use a light hand when mixing the dough and trust that shaggy is perfect