Quick Strawberry Shortcake Cups offer a delightful and uncomplicated way to indulge in a classic dessert. Layered with fresh strawberries, fluffy whipped cream, and sweet cake, these dessert cups allow you to enjoy the flavors of strawberries in a refreshing format. Perfect for any occasion, they bring a touch of homemade charm without requiring extensive preparation or baking skills.
Why We Love This Quick Strawberry Shortcake Cups
You’ll love Quick Strawberry Shortcake Cups for their simplicity and versatility. They combine the sweetness of ripe strawberries with the lightness of cake and cream, making them a satisfying treat for anyone with a sweet tooth. The assembly is quick and can be done in under 30 minutes, allowing you to whip them up before guests arrive or as a midweek treat. The individual servings also make them great for portion control, so you can enjoy a delicious dessert without the temptation of overindulging. The customizable nature of this recipe means you can adapt it to suit your taste preferences or dietary needs easily.
Ingredients for Quick Strawberry Shortcake Cups
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (for cake)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Directions
Start by preparing the strawberries. Place the sliced strawberries in a bowl, sprinkle them with 1/4 cup of granulated sugar, and mix gently. Let them sit for about 15 minutes to release their juices.
Preheat your oven to 350°F (175°C).
In a large bowl, mix together 1 cup of all-purpose flour, 1/4 cup of granulated sugar, baking powder, and salt.
In another bowl, whisk together the milk, melted butter, and 1 teaspoon of vanilla extract.
Pour the liquid mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
Spoon the batter into a greased cupcake pan or any small ramekins, filling each about halfway.
Bake for 15-20 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
While waiting for the cakes to bake, prepare the whipped cream. In a mixing bowl, combine the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract. Whip until soft peaks form.
Once the cakes are done, let them cool for a few minutes, then cut each cake into two layers.
To assemble, place one layer of cake in the bottom of a cup, add a layer of strawberries, a dollop of whipped cream, then repeat with another cake layer, more strawberries, and more whipped cream on top.
How to Serve Quick Strawberry Shortcake Cups
Serving Quick Strawberry Shortcake Cups makes them an even more enjoyable experience. You can use clear dessert cups or mason jars for an appealing presentation, allowing the vibrant layers to show through. To elevate your serving, consider garnishing each cup with a sprig of mint or a few whole strawberries on top. This not only adds a pop of color but also hints at the delightful flavors waiting inside. For gatherings, arrange the cups on a dessert table, inviting your guests to choose their favorite. These cups are also easy to transport, making them perfect for picnics or potlucks. You can prepare them ahead of time and keep them refrigerated until serving, ensuring they stay fresh and cold.
Expert Tips for Quick Strawberry Shortcake Cups
When making Quick Strawberry Shortcake Cups, a few expert tips can help enhance your results. First, for the best flavor, choose strawberries that are perfectly ripe. The juiciness of fresh strawberries elevates the entire dessert. If you want to add a touch of complexity, consider stirring in a bit of lemon zest to the strawberries or whipping cream. This adds a fresh citrus note that complements the sweetness. In terms of cake, if you prefer a richer flavor, you can substitute buttermilk for regular milk. This gives the cake a tender crumb and a slightly tangy taste. Additionally, feel free to experiment with different flavors of whipped cream, such as adding crushed vanilla beans for a vanilla bean flavor or a hint of almond extract. The more you customize, the more personal and special the dessert becomes.
How to Store Quick Strawberry Shortcake Cups
Storing Quick Strawberry Shortcake Cups is quite straightforward. If you have any leftovers, cover each cup tightly with plastic wrap or transfer them to an airtight container. Store them in the refrigerator for up to two days. It’s advisable to add the whipped cream just before serving to maintain its texture and prevent it from becoming watery. If making ahead, you can prepare the strawberries and cake portions separately and assemble them right before you want to serve. This way, you ensure each element stays fresh and delicious, preserving the delightful lightness that makes these cups so special.
Variations of Quick Strawberry Shortcake Cups
There are endless ways to tweak Quick Strawberry Shortcake Cups to suit your tastes or dietary needs. For a gluten-free version, replace all-purpose flour with a gluten-free flour blend, ensuring it includes a binding agent like xanthan gum for the best results. If you want to lighten the dessert, swap the heavy cream for coconut cream, which whips up beautifully and adds a subtle coconut flavor. You might also try using different fruits; consider swapping strawberries with blueberries or peaches for an equally delicious shortcake. For a fun twist, incorporate layers of chocolate pudding or even yogurt instead of whipped cream to create a delightful surprise. Mixing flavors can make this dessert uniquely yours!
FAQ about Quick Strawberry Shortcake Cups
What are Quick Strawberry Shortcake Cups?
Quick Strawberry Shortcake Cups are a simple dessert made with layers of fresh strawberries, whipped cream, and cake, served in individual cups for easy enjoyment.
How do I make the whipped cream for Quick Strawberry Shortcake Cups?
To make whipped cream for Quick Strawberry Shortcake Cups, combine heavy cream with powdered sugar and vanilla extract, then whip until soft peaks form.
Can I use frozen strawberries instead of fresh ones for Quick Strawberry Shortcake Cups?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding them to avoid excess liquid in your dessert.
How long can I store Quick Strawberry Shortcake Cups?
You can store Quick Strawberry Shortcake Cups in the refrigerator for up to two days, but it’s best to add the whipped cream just before serving for optimal texture.
Can I substitute the cake in Quick Strawberry Shortcake Cups?
Absolutely! You can use store-bought cake, pound cake, or even gluten-free options. The flexibility allows you to tailor the dessert to your liking.
Quick Strawberry Shortcake Cups
Ingredients
For the strawberries
- 2 cups fresh strawberries, hulled and sliced Choose perfectly ripe strawberries for the best flavor.
- 1/4 cup granulated sugar Sprinkle over strawberries and allow to sit for juices to release.
For the cake
- 1 cup all-purpose flour Can substitute with a gluten-free flour blend.
- 1/4 cup granulated sugar Sugar for the cake.
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk Can substitute with buttermilk for a richer flavor.
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the whipped cream
- 1 cup heavy cream Can substitute with coconut cream for a lighter dessert.
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract Use for flavoring whipped cream.
Instructions
Preparation
- Place the sliced strawberries in a bowl, sprinkle with 1/4 cup of granulated sugar, and mix gently. Let sit for about 15 minutes.
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together 1 cup of all-purpose flour, 1/4 cup of granulated sugar, baking powder, and salt.
- In another bowl, whisk together the milk, melted butter, and 1 teaspoon of vanilla extract.
- Pour the liquid mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
- Spoon the batter into a greased cupcake pan or small ramekins, filling each about halfway.
- Bake for 15-20 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
Whipped Cream Preparation
- In a mixing bowl, combine the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract. Whip until soft peaks form.
Assembly
- Once the cakes are done, let them cool for a few minutes, then cut each cake into two layers.
- Place one layer of cake in the bottom of a cup, add a layer of strawberries, a dollop of whipped cream, then repeat with another cake layer, more strawberries, and whipped cream on top.
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