Valentines Strawberry Shortcake Cups (Printable)

Individual layered treats with fluffy shortcake, macerated berries, and cream

# What You’ll Need:

→ Shortcake Components

01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup buttermilk
08 - 1 teaspoon pure vanilla extract

→ Strawberry Filling

09 - 2 cups fresh strawberries, hulled and diced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice

→ Whipped Cream

12 - 1 cup heavy whipping cream, chilled
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon pure vanilla extract

# How to Prepare:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
03 - Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
04 - Pour buttermilk and vanilla extract into the flour mixture. Stir gently with a spatula just until the dough comes together; do not overmix.
05 - Drop 6 equal mounds of dough onto the prepared baking sheet. Bake for 12 to 15 minutes until golden brown on top. Transfer to a wire rack and cool completely.
06 - Combine diced strawberries, sugar, and lemon juice in a bowl. Toss well and let stand for at least 10 minutes, stirring occasionally, until strawberries release their juices and become syrupy.
07 - Using a hand mixer or stand mixer fitted with the whisk attachment, beat heavy cream, powdered sugar, and vanilla on medium-high speed until soft peaks form.
08 - Break each cooled shortcake into bite-sized chunks. Layer in serving cups or jars: place shortcake pieces at the bottom, add a generous spoonful of macerated strawberries, then top with whipped cream. Repeat layers once more, finishing with whipped cream and a fresh strawberry piece for garnish.

# Expert Advice:

01 -
  • The individual portions make everyone feel special at the table
  • You can prepare all components ahead and assemble last minute for maximum freshness
  • The tender shortcake soaks up those gorgeous strawberry juices perfectly
02 -
  • Work quickly with the butter and keep everything cold to prevent the shortcake from becoming tough
  • The strawberries need time to macerate so their juices can soak into the cake layers
  • Whip the cream just before serving, as it will lose its structure if it sits too long
03 -
  • Use a light hand when mixing the dough, overworking leads to tough hockey pucks instead of tender shortcakes
  • Freeze your butter for 15 minutes before starting and grate it into the flour for easier incorporation

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