Delightful Strawberry Shortcake Cups Recipe

Published on January 13, 2026

By Amberly Vahn

Ready in: 1 hour · Serves: 6 · Technique: Baking · Storage: Refrigerate for up to 2 days.

Quick Answer

These Strawberry Shortcake Cups are delightful layered desserts featuring shortcake, fresh strawberries, and whipped cream, perfect for holiday gatherings.

With the holiday season fast approaching and the air turning crisp in New York City, I can’t help but feel that familiar excitement for festive gatherings and indulgent desserts. One of my all-time favorites that captures the spirit of seasonal celebrations is the delightful Strawberry Shortcake Cups. These charming little desserts not only look stunning on a holiday table but are also incredibly easy to make, allowing you to focus on enjoying time with your loved ones rather than slaving away in the kitchen.

A Perfect Holiday Treat

Why You’ll Love This Recipe

• Easy to make, freeing up time to enjoy with family and friends.
• Beautiful presentation that adds festive cheer to your holiday table.
• Light and refreshing dessert that balances sweetness with whipped cream.
• Versatile recipe that allows for berry substitutions and creative toppings.
• Perfect for make-ahead prep to minimize kitchen stress during celebrations.

Ingredients

Gather the following ingredients to create your Strawberry Shortcake Cups:

For the Shortcake:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 2/3 cup heavy cream

For the Strawberries:

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

For the Whipped Cream:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

How to Make Strawberry Shortcake Cups (Step-by-Step)

Follow these simple steps to create your delightful Strawberry Shortcake Cups:

Step 1: Prepare the Strawberries

Start by combining the hulled and sliced strawberries in a medium bowl. Sprinkle 1/4 cup of granulated sugar and the tablespoon of lemon juice over them. Toss gently to combine, then let them sit for about 30 minutes. This process will draw out the flavorful juices and create a luscious syrup that adds a wonderful sweetness.

Step 2: Make the Shortcake

Preheat your oven to 425°F (220°C). In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. With a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs. Pour in the heavy cream and stir with a wooden spoon until just combined. Avoid overmixing—this ensures your shortcake is light and fluffy.

Step 3: Shape and Bake

Turn the dough out onto a lightly floured surface and gently knead it a couple of times until it holds together. Pat it into a rectangle about 1-inch thick. Using a sharp knife or a biscuit cutter, cut into squares or circles. Place the shortcake pieces on a baking sheet lined with parchment paper and bake for 12-15 minutes or until they are lightly golden and fragrant. You should take them out when they have a subtle golden hue that invites you to take a bite.

Step 4: Whip the Cream

While the shortcakes are baking, use a stand mixer or a whisk to whip up the heavy cream for the topping. Start with a low speed and gradually increase to medium-high until soft peaks form. Gently fold in the powdered sugar and vanilla extract until fully incorporated. The cream should be fluffy, with a light sweetness to complement the strawberries.

Step 5: Assemble the Cups

Once the shortcake rounds are cool, crumble them into serving cups or bowls. Spoon a generous amount of the strawberries and their syrup over the crumbles, then top with a big dollop of whipped cream.

Common Mistakes to Avoid

• Overmixing the Dough: Mix just until combined to avoid dense shortcakes.
• Skipping the Strawberry Maceration: Let the strawberries sit with sugar and lemon juice to develop flavor and release juices.
• Using Warm Shortcakes: Allow the shortcakes to cool before assembling to prevent the whipped cream from melting.

Tips and Tricks for Success

• Use chilled ingredients for a fluffier texture in your shortcakes.
• Serve immediately for the best presentation and taste.
• Consider using a mixture of different berries for a welcoming twist.
• Experiment with flavoring your whipped cream, such as adding a hint of almond extract.

Variations

• Substitute raspberries, blueberries, or blackberries for the strawberries.
• Use gluten-free flour for a gluten-free option.
• Add a splash of orange zest for a citrusy note.
• Drizzle balsamic reduction over the assembled cups for an adult twist.

How to Serve

• Present in clear cups to showcase the colorful layers.
• Garnish with fresh mint leaves for a pop of color.
• Serve immediately after assembly for the best texture and flavor.
• Pair with a scoop of vanilla ice cream for an indulgent experience.

Make Ahead and Storage

• Make Ahead: Prepare the shortcakes and whipped cream a day in advance, storing them separately.
• Storage: Store uneaten Strawberry Shortcake Cups in the refrigerator for up to 2 days.
• Reheating: Shortcakes can be warmed slightly in the oven before serving if desired.
• Freezing: The shortcakes can be frozen for up to 1 month. Thaw before assembly.

Recipe Notes / What I Learned

During my trial runs, I discovered that allowing the strawberries to macerate not only enhances their flavor but transforms this dessert into a showstopper with its vibrant color. The lightness of the whipped cream perfectly balances the sweetness of the strawberries, making this a perfect addition to holiday feasts or a delightful treat any day of the week.

Yield and Serving Size

Yield: 6 servings · Serving Size: 1 cup

Nutrition Snapshot

Estimated Nutrition Per Serving: ~320 calories · 3g protein · 42g carbs · 16g fat

Amberly Vahn

Delightful Strawberry Shortcake Cups

These Strawberry Shortcake Cups are delightful layered desserts featuring shortcake, fresh strawberries, and whipped cream, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Strawberry Maceration Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Group: Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup unsalted butter, chilled and cubed
• 2/3 cup heavy cream
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for strawberries)
• 1 Tbsp. lemon juice
• 1 cup heavy cream (for whipped cream)
• 1/4 cup powdered sugar
• 1 tsp. vanilla extract

Equipment

• Mixing bowl
• Baking sheet
• Parchment paper
• Whisk or stand mixer
• Serving cups or bowls

Method

 

1. Start by combining hulled and sliced strawberries in a medium bowl. Sprinkle 1/4 cup of granulated sugar and the tablespoon of lemon juice over them. Toss gently to combine, then let them sit for about 30 minutes.
2. Preheat your oven to 425°F (220°C). In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined.
3. Turn the dough out onto a floured surface and knead gently a couple of times. Pat into a rectangle about 1-inch thick. Cut into squares or circles. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden.
4. While the shortcakes are baking, whip the heavy cream with a stand mixer or whisk until soft peaks form. Fold in powdered sugar and vanilla extract.
5. Once shortcakes are cool, crumble them into serving cups or bowls. Spoon strawberries and syrup over the crumbles, then top with whipped cream.

Notes

Allowing the strawberries to macerate enhances their flavor and transforms this dessert into a showstopper with vibrant color.

FAQs