Valentine's Strawberry Shortcake Cups (Printable)
Layered dessert cups with buttery shortcake, macerated strawberries, and vanilla whipped cream.
# What You'll Need:
→ Shortcake Base
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
# Directions:
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 some pea-sized pieces remaining.
04 - Stir in buttermilk and vanilla extract just until combined; do not overmix or the shortcake will become tough.
05 - Drop 6 equal mounds onto the prepared baking sheet. Bake for 12-15 minutes until golden brown on top. Cool completely on a wire rack.
06 - Combine diced strawberries, sugar, and lemon juice in a bowl. Toss to coat and let sit for at least 10 minutes to release juices.
07 - Using a hand mixer, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
08 - Break each cooled shortcake into bite-sized chunks. Layer in serving cups: shortcake pieces, spoonful of macerated strawberries, then whipped cream. Repeat layers, finishing with whipped cream and a strawberry garnish.
# Expert Advice:
01 -
- Everything can be prepared ahead of time so you're not stuck in the kitchen when you want to be present with someone you love
- The combination of warm, tender shortcake with cool cream and juicy berries hits every texture note imaginable
02 -
- Cold butter and cold buttermilk are non-negotiable for flaky shortcake, I've learned the hard way that room temperature ingredients make hockey pucks
- The berries need time to macerate, those 10 minutes transform them from fruit into something sauce-like and magical
03 -
- Freeze your butter for 15 minutes before cutting it in, it makes creating those flaky layers so much easier
- If your shortcakes spread too much while baking, next time try refrigerating the dough mounds for 15 minutes before they hit the oven