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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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