Classic Strawberry Shortcake Cups

Name: Classic Strawberry Shortcake Cups
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 tablespoon baking powder; 1/4 teaspoon salt; 1/4 cup unsalted butter, melted; 1/2 cup milk; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced; 1 tablespoon granulated sugar; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Modern Baking Favorites

I can hardly resist a dessert that combines fluffy cake, fresh strawberries, and whipped cream, which is why these Classic Strawberry Shortcake Cups are a favorite in my kitchen. The moment I take a bite, the warm cake mingles with the juicy berries and luscious cream, creating a symphony of flavors and textures. Perfect for gatherings, these individual servings are not only delightful to eat but also visually stunning, making them an ideal treat for any occasion.

Created by

Esme Caldwell

Last updated on 2026-02-10T20:09:36.545Z

When I first made these Classic Strawberry Shortcake Cups, I was overwhelmed by how simple yet impressive they turned out to be. Each layer complements the others perfectly, showcasing the sweetness of the strawberries against the lightness of the whipped cream. One tip I learned is to macerate the strawberries with a touch of sugar to draw out their juices—this enhances their natural flavor significantly.

Another detail that makes a difference is using freshly whipped cream instead of store-bought. The richness and texture are unparalleled, and it allows me to control the level of sweetness and flavor. Trust me, this extra step elevates the entire dessert experience!

Why You Will Love This Recipe
Light and airy texture that melts in your mouth
Fresh, ripe strawberries offer a burst of flavor
Individual servings for easy sharing or portion control

Understanding the Components

The success of the Classic Strawberry Shortcake Cups relies heavily on the harmony between the cake, strawberries, and whipped cream. Each component plays a vital role in elevating the overall dessert. The cake needs to be light and soft, creating a lovely contrast to the juicy strawberries and the airy whipped cream. When mixing the batter, be mindful not to overmix; this can lead to a dense cake instead of the fluffy texture you desire. Just stir until the wet and dry ingredients are combined for the best results.

Choosing fresh, ripe strawberries is critical for enhancing the dish's flavor. Look for berries that are bright red and slightly firm to the touch. Overripe berries can become mushy and lose their fresh taste. To enhance their natural sweetness, macerating the strawberries with sugar is essential. This process draws out their juices and allows the strawberries to soak in the sugar, resulting in a more flavorful topping that complements the cake beautifully.

Tips for Perfect Whipped Cream

Achieving the perfect whipped cream is all about temperature and technique. Start with cold equipment—using a chilled bowl and cold beaters helps the cream whip faster and achieve greater volume. I often place my mixing bowl in the freezer for about 10 minutes before whipping the cream. This way, the fat in the cream emulsifies quickly, producing a fluffy and stable whipped cream that holds its shape well for layering and serving.

Be cautious when adding sugar to your whipped cream. I recommend starting with two tablespoons of powdered sugar and adjusting to taste. Powdered sugar dissolves more readily than granulated sugar, preventing grit in your final product. If desired, consider adding a splash of flavor, like almond or citrus zest, to elevate your whipped cream’s flavor and pair it with the strawberries.

Make-Ahead and Storage

If you're planning to make these strawberry shortcake cups for a gathering, consider preparing the components ahead of time. The cake can be baked and stored in an airtight container at room temperature for up to two days. If you're making it further in advance, you can freeze the baked cake. Just be sure to wrap it tightly in plastic wrap and foil; it will keep well in the freezer for up to a month. When ready to use, simply thaw at room temperature until soft and poofy again.

Macerated strawberries can be made a few hours in advance as well, just be sure to store them in the refrigerator to maintain their freshness. Whipped cream should ideally be made right before serving to ensure it retains its airy texture, but you can store it in the fridge for a few hours if you keep it covered tightly to prevent it from absorbing odors from the fridge. If it starts to lose its volume, a quick gentle rewhip will restore its lightness.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1/2 cup milk
1 teaspoon vanilla extract

For the Strawberries

2 cups fresh strawberries, hulled and sliced
1 tablespoon granulated sugar

For the Whipped Cream

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Gather all the ingredients before you start for a smooth preparation process.

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries and granulated sugar. Let them sit for about 10 minutes to macerate.

Make the Cake Batter

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the melted butter, milk, and vanilla extract, stirring until just combined.

Bake the Cake

Preheat your oven to 350°F (175°C). Pour the batter into a greased muffin tin, filling each cup halfway. Bake for 20 minutes or until a toothpick comes out clean.

Whip the Cream

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

Assemble the Cups

Once the cake is cool, cut each piece in half. Layer the bottom of a cup with cake, followed by strawberries, and then whipped cream. Repeat the layers and top with an additional strawberry.

Serve the shortcake cups immediately for the best flavor and texture.

Pro Tips

For a twist, try adding a splash of lemon juice to your strawberries or using a flavored whipped cream. You can also substitute other berries depending on what’s in season!

Variations to Try

While strawberries are the classic choice, feel free to experiment with other fresh fruits. Peaches, blueberries, or raspberries can also work beautifully in this recipe. Each fruit brings its unique sweetness and flavor profile. If you're using a fruit that needs more sweetness, adjust the sugar in the maceration step accordingly. For a tropical twist, consider adding a splash of coconut extract into the whipped cream.

For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend or almond flour. Just be aware that the texture might change slightly, so you may need to adjust the liquid ingredients to achieve the desired consistency in the cake batter.

Troubleshooting Common Issues

If your cake turns out dense, it’s usually a sign of overmixing the batter. Always mix the cake ingredients just until they come together and no more lumps remain. Also, make sure your baking powder is fresh—expired baking powder may prevent your cake from rising properly, resulting in a heavy texture.

Another common issue is runny whipped cream. This often happens if the cream is over-whipped and starts to separate. Keep a close eye on it—stop mixing as soon as soft peaks form. If you accidentally whip too much, add in a small amount of fresh cream and gently fold to bring it back to a creamy consistency.

Questions About Recipes

→ Can I prepare the ingredients ahead of time?

Yes, you can prepare the strawberries and whipped cream a few hours in advance and store them in the refrigerator.

→ How can I make this recipe gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.

→ What can I use instead of heavy cream?

You could use coconut cream or a dairy-free whipped topping as a substitute for heavy cream.

→ How should I store leftovers?

Store any leftover components separately in airtight containers in the refrigerator for up to two days.