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Mini Shortcake Cups

These delightful Mini Shortcake Cups are perfect for every occasion, featuring layers of tender biscuits, fresh berries, and whipped cream.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Base Ingredients
  • 1 cup all-purpose flour A must for that tender cake base.
  • 1 tablespoon granulated sugar Sweetening the batter just right.
  • 1 teaspoon baking powder For that perfect lift.
  • 1/4 teaspoon salt Enhances the sweetness.
  • 2 tablespoons unsalted butter Use cold for a flaky texture.
  • 1/3 cup heavy cream The secret to a luscious whipped delight.
Toppings
  • 1 cup fresh berries (strawberries, blueberries, or raspberries) Choose whatever is in season — or your favorite!
  • to taste whipped cream for topping Because, really, can you ever have too much?

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Slowly add the heavy cream, gently stirring until just combined.
Baking
  1. Spoon the batter into a greased muffin tin, filling each cup about halfway.
  2. Bake for 12-15 minutes or until the tops are golden and a toothpick comes out clean.
  3. Remove from the oven and let them cool for about 10 minutes before gently removing them from the tin.
Assembly
  1. Slice each shortcake cup in half horizontally.
  2. Layer the bottom half with fresh berries, add a dollop of whipped cream, and then cap with the top half.
  3. Finish with a sprinkle of berries and a swirl of cream on top.

Notes

Store any leftovers in an airtight container in the refrigerator for up to two days.