Mini Shortcake Cups

Delightful and comforting mini shortcake cups filled with fresh fruits and whipped cream, perfect for any gathering.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 6 cups

Course: Dessert, Snack

Cuisine: American

Calories: 250

For the Mini Shortcakes

1 cup all-purpose flour for a healthier twist, substitute with whole wheat flour
1/4 cup granulated sugar can be adjusted to taste
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, cold and cubed you can use coconut oil as a dairy-free alternative
1/3 cup milk almond milk works wonderfully too

For the Topping

1 cup heavy whipping cream try coconut cream for a dairy-free option
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup strawberries, diced or any seasonal fruit of your choice, like blueberries or peaches

Preparation

Preheat your oven to 400°F (205°C) and grease a muffin tin.
In a mixing bowl, combine the flour, sugar, baking powder, and salt, whisking until well blended.
Using a fork or pastry cutter, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Pour in the milk and stir until just combined. Be careful not to overmix — a few lumps are okay!
Divide the batter evenly among the muffin tin, filling each cup about halfway full.
Bake for 12-15 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool on a wire rack.

Topping

While the cakes cool, whip the cream. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Once the mini shortcakes have cooled, carefully remove them from the muffin tin.
Top each cup with a dollop of whipped cream and a generous sprinkle of fresh strawberries.

For best results, keep the butter cold and don’t overmix the batter. Use seasonal fruits for added flavor.