Valentine Strawberry Shortcake Cups

The kitchen still smelled like butter when my partner walked in, followed by the sweet scent of strawberries macerating on the counter. I'd been testing these individual shortcake cups for weeks, trying to perfect something that felt special enough for Valentine's Day but wasn't fussy or complicated. That evening, watching them light up at the first bite of tender cake swirled with cream and juicy berries, I knew I'd found it.

Last February I made these for a Galentine's brunch, and my friend Sarah literally gasped when she saw the layers in the glass cups. We spent the next hour talking about how sometimes the simplest desserts hit the hardest—just sweet enough, just rich enough, with that perfect balance of tangy berries against cloud like cream.

Ingredients

• 2 cups all purpose flour: The foundation of tender shortcake—don't pack it down when measuring
• 1/4 cup granulated sugar: Just enough sweetness to complement the berries without overpowering
• 1 tbsp baking powder: Gives the shortcake its signature rise and light texture
• 1/2 tsp salt: Balances the sweetness and brings out the vanilla notes
• 1/2 cup cold unsalted butter, cubed: Cold butter is the secret to flaky layers—work quickly to keep it chilled
• 2/3 cup whole milk: Creates a tender crumb—low fat substitutes will make the cake tough
• 1 large egg: Adds structure and richness to the dough
• 1 tsp vanilla extract: Use the good stuff here since vanilla shines in simple recipes
• 2 cups fresh strawberries, hulled and sliced: Look for berries that smell fragrant—that's how you know they're truly ripe
• 2 tbsp granulated sugar: Draws out the strawberry juices to create that gorgeous syrup
• 1 tsp lemon juice: Brightens the berries and prevents them from tasting too sweet
• 1 cup heavy cream, chilled: Cold whips better—chill your bowl too for best results
• 2 tbsp powdered sugar: Sweetens and stabilizes the whipped cream
• 1/2 tsp vanilla extract: A second dose because vanilla belongs in both the cake and the cream

Instructions

Get the oven ready:

Preheat to 400°F and line a baking sheet with parchment paper while you gather your ingredients

Mix the dry ingredients:

Whisk together flour, sugar, baking powder, and salt in a large bowl until well combined

Cut in the butter:

Work the cold butter into the flour with a pastry cutter or your fingertips until it looks like coarse crumbs with some pea sized pieces remaining

Combine the wet ingredients:

Whisk the milk, egg, and vanilla in a small bowl, then pour into the flour mixture

Gentle mixing:

Fold everything together just until the dough comes together—over mixing makes tough shortcake

Shape the cakes:

Drop 6 equal portions onto the prepared baking sheet and slightly flatten each with your fingers

Bake to golden:

Bake for 15 to 18 minutes until the tops are golden brown and a toothpick comes out clean

Cool completely:

Let the shortcakes cool on the pan so they set properly—warm cakes will melt your cream

Macreate the berries:

Toss the sliced strawberries with sugar and lemon juice, then let them sit for at least 15 minutes until juicy

Whip the cream:

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form

Assemble the cups:

Break each shortcake in half, layer the bottom piece in a cup with strawberries and cream, then crown with the top half and more berries and cream

Serve immediately:

These are best right after assembly while the shortcake is still tender and the cream is fluffy

Save

My grandmother always said dessert is how you say 'I love you' without words, and these cups have become my go to language. There's something about the combination of warm vanilla scented cake, cold cream, and sweet stained berries that feels like a hug in dessert form.

Making Ahead

The shortcakes freeze beautifully for up to a month—just wrap them tightly and thaw at room temperature before assembling. You can also macerate the berries a day ahead and keep them covered in the refrigerator.

Serving Suggestions

Clear glass cups or mason jars show off the beautiful layers, making these feel extra special without any extra work. A small mint leaf or a dusting of powdered sugar on top adds a restaurant finish in seconds.

Variations and Swaps

Raspberries or a mix of summer berries work just as well when strawberries aren't in season. For a chocolate twist, fold a tablespoon of cocoa powder into the dry ingredients.

• Try almond extract in the cream instead of vanilla for a sophisticated twist
• Add a tablespoon of balsamic vinegar to the macerating berries for depth
• Swap half the flour for whole wheat for a nuttier, heartier shortcake

Save

Whether you're making these for a romantic evening or treating yourself on a Tuesday night, remember that the best desserts come from a place of care, not perfection. Enjoy every sweet bite.

Recipe Questions & Answers

→ What type of flour is best for the shortcake?

All-purpose flour creates a tender but sturdy shortcake that holds the layers well.

→ How long should the strawberries macerate?

Let sliced strawberries sit with sugar and lemon juice for at least 15 minutes to release their juices and enhance sweetness.

→ How can I tell when the shortcakes are done baking?

They should be golden brown on top and slightly firm to the touch after 15-18 minutes at 400°F (200°C).

→ Can I use frozen berries instead of fresh?

Fresh berries give the best texture, but frozen berries can be used if thawed and drained to avoid excess moisture.

→ What’s the best way to whip the cream?

Chill your bowl and beaters, then whip heavy cream with powdered sugar and vanilla until soft peaks form for a light, airy texture.

→ Are there any suitable substitutions for butter?

Cold unsalted butter is ideal for the flaky shortcakes; however, chilled shortening can be substituted to alter texture slightly.