Valentine Strawberry Shortcake Cups (Printable)
Tender shortcake cups layered with juicy strawberries and fluffy whipped cream for a romantic treat.
# What You Need:
→ Shortcake Components
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Strawberry Filling
09 - 2 cups fresh strawberries, hulled and sliced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice
→ Whipped Cream Topping
12 - 1 cup heavy whipping cream, chilled
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
# Steps:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Whisk flour, sugar, baking powder, and salt in large bowl until thoroughly combined.
03 - Cut cold butter into flour mixture using pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Whisk milk, egg, and vanilla in small bowl. Pour into flour mixture and stir gently until just combined.
05 - Drop 6 equal dough portions onto prepared baking sheet. Flatten each mound slightly with fingers.
06 - Bake 15-18 minutes until golden brown. Cool completely on wire rack.
07 - Toss sliced strawberries with sugar and lemon juice. Let stand 15 minutes to release juices.
08 - Beat chilled cream with powdered sugar and vanilla in chilled bowl until soft peaks form.
09 - Split shortcakes horizontally. Place bottom half in cup, top with strawberries and juices, add whipped cream, then top with remaining shortcake half. Garnish with additional berries and cream.
10 - Serve immediately while components are fresh.
# Expert Advice:
01 -
- Everything can be made ahead, so you're not stuck in the kitchen while your special someone waits
- The individual portions feel like restaurant quality but come together with pantry staples
02 -
- The shortcake dough should feel slightly sticky and shaggy—this means you haven't overworked it
- Room temperature berries release more juices, so macerating isn't optional—it's what makes these layers sing
03 -
- Freeze your butter for 15 minutes before starting if your kitchen runs warm
- Use a light touch when measuring flour—fluff it first, then spoon and level