Valentine Strawberry Shortcake Cups (Printable Version)

Sweet strawberries and fluffy cream layered with tender shortcakes for a special dessert treat.

# What You'll Need:

→ For the Shortcakes

01 - 1 1/2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 1/2 cup whole milk
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ For the Strawberries

09 - 2 cups fresh strawberries, hulled and diced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice

→ For the Whipped Cream

12 - 1 cup heavy whipping cream, cold
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry blender or fingers until the mixture resembles coarse crumbs.
03 - In a separate bowl, whisk together milk, egg, and vanilla. Pour into the dry ingredients and mix gently until just combined.
04 - Scoop 6 equal mounds of dough onto the prepared baking sheet. Bake for 15 to 18 minutes, until golden. Let cool completely.
05 - Combine strawberries, sugar, and lemon juice in a bowl. Toss and set aside for at least 15 minutes to macerate.
06 - In a chilled bowl, whip the cream, powdered sugar, and vanilla until soft peaks form.
07 - Crumble one shortcake into the bottom of each cup. Top with a layer of strawberries and then a layer of whipped cream. Repeat layers as desired, finishing with whipped cream and a strawberry garnish.
08 - Serve immediately or refrigerate for up to 2 hours.

# Expert Advice:

01 -
  • Everything bakes in one sheet pan with zero fancy techniques required
  • The combination of warm biscuits, juicy strawberries, and cold cream is pure magic
  • Individual portions feel special without the effort of a full layered cake
02 -
  • Cold butter is non-negotiable here because it creates steam pockets as it melts, giving you those flaky layers
  • Let the strawberries macerate for the full 15 minutes so they release their juices and become spoonably sweet
  • The whipped cream needs to be cold before you start whipping, or it will never reach those perfect soft peaks
03 -
  • Work quickly with the butter to keep it from melting into the flour
  • Don't overmix the dough or your shortcakes will be tough instead of tender

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