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As the warm sun graces us with its golden rays and gardens burst into a vibrant display of colors, summer beckons us to indulge in its bounty. One of the highlights of the season is the delightful array of fresh fruits, particularly strawberries. These ruby-red gems are not only visually appealing but are also bursting with flavor, making them a quintessential ingredient for summer desserts. Among the many ways to enjoy strawberries, Strawberry Shortcake Cups stand out as a light, refreshing, and easy-to-make treat that’s perfect for summer gatherings, barbecues, or simply a sweet way to cool down after a hot day.

Homemade Strawberry Shortcake Cups

Discover the joy of summer with these Sweet Summer Strawberry Shortcake Cups, a delightful treat that perfectly showcases fresh strawberries. Layer buttery shortcake biscuits with juicy strawberries and creamy whipped cream for a dessert that's both refreshing and easy to make. Ideal for gatherings or a sweet cooldown after a hot day, this recipe is perfect for all baking levels. Get creative with your presentation and enjoy the essence of summer in every bite!
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Ingredients
  

1 pound fresh strawberries, hulled and sliced

2 tablespoons granulated sugar (adjust based on sweetness of berries)

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup unsalted butter, cold and cubed

1/2 cup whole milk

Optional: fresh mint leaves for garnish

Instructions
 

Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with the 2 tablespoons of granulated sugar. Gently toss to coat the strawberries evenly. Allow the mixture to sit for at least 30 minutes, giving the strawberries time to macerate and release their juices.

    Make the Shortcake Biscuits: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt until well combined.

      Incorporate the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, mix until the texture resembles coarse crumbs, with small pea-sized pieces of butter still visible.

        Add the Milk: Pour in the whole milk. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.

          Shape the Biscuits: Turn the dough out onto a floured surface. With floured hands or a rolling pin, carefully pat or roll the dough to about 1-inch thick. Use a knife or cookie cutter to cut the dough into square or circular shapes.

            Bake the Shortcakes: Arrange the biscuits on a parchment-lined baking sheet, spacing them out to allow for rising. Bake in the preheated oven for 12-15 minutes or until the tops are lightly golden. Once baked, remove from the oven and let cool slightly on a wire rack.

              Whip the Cream: In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip the cream until soft peaks begin to form, taking care not to overbeat.

                Assemble the Cups: In small dessert cups or individual bowls, break a biscuit into smaller pieces at the bottom. Layer with a spoonful of the macerated strawberries, followed by a generous dollop of whipped cream. Repeat this layering process, finishing with another layer of whipped cream on top.

                  Garnish: Optionally, add a fresh mint leaf on top of the final whipped cream layer for a pop of color and freshness.

                    Serve: Enjoy your delightful homemade strawberry shortcake cups immediately, or for an even more refreshing treat, refrigerate them for about 30 minutes before serving.

                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6 servings