Valentine Strawberry Shortcake Cups

My roommate burst into the kitchen holding two pints of strawberries, declaring today was the day we'd make those fancy layered desserts we'd been bookmarking for months. We cranked up her favorite playlist, threw flour everywhere, and ended up eating the results straight from the serving cups while standing at the counter. Sometimes the best dessert plans are the spontaneous ones that leave powdered sugar on your nose.

Last Valentine's Day, I made these for a small dinner party and watched everyone's faces light up when they saw the parfaits waiting on the table. One friend actually asked if I'd ordered them from a bakery, which I'm taking as the ultimate compliment. There's something about individual desserts that makes people feel extra cared for, like you made something just for them.

Ingredients

• 1 1/2 cups all-purpose flour: The foundation of tender biscuits, so don't pack it down when measuring
• 1/3 cup granulated sugar: Just enough sweetness to make the shortcakes taste like a treat without being cloying
• 2 tsp baking powder: This is what gives your biscuits that beautiful rise and fluffy interior
• 1/4 tsp salt: Balances the sweetness and wakes up all the flavors
• 1/2 cup cold unsalted butter, cubed: Cold butter creates those flaky layers we're after, so keep it chilled until the last second
• 1/2 cup whole milk: Adds richness and helps bind everything together into a tender dough
• 1 large egg: Provides structure and helps the shortcakes golden up beautifully in the oven
• 1 tsp pure vanilla extract: Pure vanilla makes all the difference in the final flavor
• 2 cups fresh strawberries, hulled and diced: Look for berries that are deep red and smell fragrant
• 2 tbsp granulated sugar: Draws out the strawberry juices to create that natural syrup
• 1 tsp lemon juice: Brightens the strawberries and keeps them tasting fresh
• 1 cup heavy whipping cream, cold: The colder your cream, the faster it whips into pillowy perfection
• 2 tbsp powdered sugar: Sweetens the cream without making it gritty
• 1/2 tsp vanilla extract: A little extra vanilla in the cream makes everything taste special

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks

Mix the dry ingredients:

Whisk flour, sugar, baking powder, and salt in a large bowl until well combined

Cut in the butter:

Work cold butter into the flour with your fingers or pastry blender until it looks like coarse crumbs with some pea-sized pieces remaining

Combine wet ingredients:

Whisk milk, egg, and vanilla in a separate bowl until smooth

Bring it together:

Pour the wet mixture into the dry ingredients and fold gently until just combined, being careful not to overmix

Shape and bake:

Scoop 6 equal mounds onto your prepared baking sheet and bake for 15 to 18 minutes until golden brown

Prepare the strawberries:

Toss diced strawberries with sugar and lemon juice, then let them sit for at least 15 minutes while the shortcakes cool

Whip the cream:

In a chilled bowl, whip cold cream with powdered sugar and vanilla until soft peaks form

Assemble the cups:

Crumble one shortcake into each serving cup, layer with strawberries and whipped cream, then repeat and garnish with a fresh strawberry on top

Save

My mom used to make strawberry shortcake for summer birthdays, and watching the juices soak into the biscuits was always the best part. These individual cups capture that same magic but feel somehow more elegant, like you're eating dessert at a charming little café. Every spoonful brings back those childhood memories while feeling completely new.

Making Ahead

You can bake the shortcakes up to a day ahead and store them in an airtight container. The strawberries can macerate in the fridge for several hours, actually getting better with time. Just whip the cream and assemble right before serving for the freshest texture.

Serving Suggestions

Clear glass cups or mason jars show off the beautiful layers perfectly. A fresh mint leaf or a dusting of extra powdered sugar on top makes these feel extra fancy. These are sweet enough on their own, but a cup of coffee or a glass of champagne never hurt anyone.

Customization Ideas

Swap in raspberries or blueberries when strawberries aren't at their peak flavor. A tablespoon of balsamic vinegar with the strawberries creates a sophisticated twist that adults love. For a chocolate version, fold mini chocolate chips into the shortcake dough before baking.

• Try using heart-shaped cookie cutters on the baked biscuits for extra romance
• Greek yogurt can replace half the whipped cream for a lighter, tangier version
• Toast the shortcake halves in a buttered skillet for added crunch before assembling

Save

These little cups have become my go-to dessert whenever I want to make someone feel special without spending hours in the kitchen. Sometimes love really does taste like strawberries and cream.

Recipe FAQs

→ How do I make the shortcakes tender?

Use cold butter cut into flour until crumbly and avoid overmixing to keep the dough light and tender.

→ Can I prepare the strawberries in advance?

Yes, macerate strawberries with sugar and lemon juice at least 15 minutes ahead to enhance their sweetness and softness.

→ What is the best way to whip the cream for these cups?

Chill the bowl and beaters, then whip cold heavy cream with powdered sugar and vanilla until soft peaks form for the best texture.

→ Are there alternatives to whipped cream?

Greek yogurt provides a lighter, tangy alternative to whipped cream while maintaining creaminess.

→ How should these cups be served and stored?

Serve immediately for best texture or refrigerate up to 2 hours before serving to keep fresh.