Description
Delicious and charming Mini Strawberry Shortcake Cups featuring layers of fluffy biscuits, whipped cream, and fresh strawberries.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp powdered sugar (optional)
- Mint sprigs for garnish
Instructions
- Prepare the strawberries by washing and slicing them; sprinkle with sugar and set aside.
- Preheat the oven to 425°F (220°C). In a bowl, mix flour, baking powder, and sugar. Cut in butter until crumbly, then gradually stir in milk until just combined.
- Turn the dough onto a floured surface, knead gently, then roll out to 1 inch thick. Cut out circles and place them on a baking sheet; bake for 15 minutes or until golden brown.
- Whip the heavy cream in a chilled bowl until soft peaks form, adding vanilla and powdered sugar if desired.
- Assemble the cups by slicing biscuits in half, layering biscuit, whipped cream, and strawberries in cups, finishing with cream and a mint sprig on top.
Notes
Avoid overmixing the biscuit dough for a flaky texture. Use fresh, ripe strawberries for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry shortcake, summer dessert, easy dessert, mini desserts
