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Strawberry Shortcake Cups

Back when store-bought shortcake was an unheard-of thing, my grandmother passed this mini strawberry shortcake recipe down to my mother. Mother later shared it with me, and I've since given it to my daughter. —Althea Heers, Jewell, Iowa
  • Total Time
    Prep: 15 min. Bake: 15 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 quart fresh strawberries
  • 4 tablespoons sugar, divided
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 large egg, room temperature
  • 1/2 cup whole milk
  • Whipped cream

Directions

  • Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened.
  • Fill 8 greased muffin cups two-thirds full. Bake at 425° until golden, about 12 minutes. Remove from the pan to cool on a wire rack.
  • Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes.

Test Kitchen Tips
  • Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. If you don’t have a pastry blender, use two knives to cut in the cold butter.
  • There are 200 seeds on the average strawberry.
  • You'll love these 40 irresistible strawberry desserts.
  • Nutrition Facts
    1 each: 200 calories, 7g fat (4g saturated fat), 44mg cholesterol, 372mg sodium, 30g carbohydrate (11g sugars, 2g fiber), 4g protein.

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    Reviews

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    Average Rating:
    • PageRD
      Jul 27, 2020

      I thought these were a nice compliment to our sweet summer strawberries. Make sure to give the berries plenty of time to macerate so you have lots of juice for the biscuits to soak up. When I make them again, I'll probably add a bit of sugar to the biscuit.

    • adamscook
      Jun 24, 2016

      This was wonderful! Very light and fluffy. It reminds me of the strawberry shortcake they my grandma made me. I will definitely make this again!

    • Cklee1403
      May 2, 2016

      I always like to try new recipes.I haven't ever had a shortcake like this.I did add a little extra sugar to the batter.It was an ok recipe but I will probably go back to my pound cake or angel food cake. I probably won't make this again.

    • suncitymeg
      Feb 27, 2016

      Wow.... Easy and deliciously light....used coconut sugar on both strawberries and in cake. strawberry season is here and I have a favorite dessert. Thanks Taste of Home.

    • AggieAll
      Jun 21, 2015

      I wouldn't call this a shortcake. It was more like a biscuit. Not what I want with my strawberries.

    • Arhelow
      May 10, 2015

      No comment left

    • catmaugy
      May 10, 2015

      This is wonderful. Thank you so much for sharing this. It will save time and money. AND satisfy my family, 3 with 1 recipe.

    • besidethesea
      Jul 8, 2013

      This is awesome! I just substituted the whipped cream with ice cream to suit my taste better. Otherwise followed the recipe exactly.

    • remershon118
      Jul 4, 2013

      No comment left

    • hchambers
      Jun 28, 2013

      Strawberry shortcake is a favorite summer time dessert. I loved the idea of baking the shortcakes in a muffin pan. I added 2 more tbsp. of sugar to my shortcakes because I like them a little bit sweeter. Overall a great dessert and very easy to make.