Strawberry Shortcake Cups: An Incredible Ultimate Recipe with 10 Amazing Ingredients

Introduction

Imagine a warm, tender cake cup that yields to a fork with a soft sigh — its aroma a honeyed, vanilla-sweet invitation that lingers while bright, juicy strawberries burst on your tongue. Silky whipped cream cushions each bite with a cool, airy contrast to the lightly crumbed cake beneath. The first spoonful is pure summer nostalgia; the next feels like a cozy moment shared with family or friends.

This recipe for Strawberry Shortcake Cups is perfect for weekend brunches, last-minute dinner-party desserts, picnic treats, and festive gatherings. They’re quick enough for a weeknight celebration yet pretty enough for a baby shower or holiday table. If you enjoy adapting familiar favorites, you might also like the texture-focused approach in our gluten-free pancake guide for another crowd-pleasing breakfast option: gluten-free pancakes.

At a Glance

Prep Time: 15 minutes
Cook Time: 12–15 minutes (baking)
Total Time: ~35 minutes (including cooling and assembly)
Servings: 6 shortcake cups
Difficulty Level: Easy — great for beginner bakers

Nutrition Highlights

Estimated nutrition per serving (1 of 6 cups). Values are approximate and were calculated using standard ingredient profiles from USDA FoodData Central and cross-checked with nutrition guidance from the Mayo Clinic for portion considerations.

Calories: ~430 kcal
Protein: ~5 g
Total Carbohydrates: ~38–40 g
- Dietary Fiber: ~1.5–2 g
- Sugars: ~28–30 g (includes added sugars)
Total Fat: ~28 g
- Saturated Fat: ~14–16 g
Sodium: ~200–300 mg (depends on added salt and baking powder)

Notes on accuracy: These numbers are estimates for guidance only. Ingredient brands, exact measurements, and substitutions (e.g., low-fat milk, lighter creams, or sugar alternatives) will change values. For clinical or medical advice about diet and health, consult trusted sources such as the CDC or Mayo Clinic.

Why You’ll Love It

Nostalgia meets convenience: These cups capture the classic strawberry shortcake flavor in an individual, fuss-free format that evokes summer picnics and family gatherings.
Speed and ease: The batter mixes quickly — no creaming heavy butter or complicated layers — so you can move from countertop to oven in minutes.
Versatility: Serve them informally for an afternoon tea or dress them up with extra garnishes for celebrations. Their handheld size keeps portioning simple and elegant.

Preparation Guide

Ingredients (exact quantities)

2 cups strawberries, chopped
1/4 cup granulated sugar (for macerating strawberries)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup granulated sugar (for cake batter)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup vegetable oil
1 large egg
1 cup heavy whipping cream
Additional sugar for sweetening whipped cream (optional)

Optional ingredients and substitutions

Swap heavy cream for coconut cream (chill cans overnight) for a dairy-free whipped topping.
Replace 1/3 cup vegetable oil with melted butter for a richer flavor (adds a slightly different texture).
Use 1% or skim milk if you prefer lower calories, though crumb will be a touch less tender.
To make gluten-free: substitute a 1:1 gluten-free flour blend for all-purpose flour (may slightly alter texture).
For a lower-sugar option: reduce added sugar in the cake to 2 tablespoons and macerate strawberries with 2 tablespoons of sugar or a sugar substitute that measures like sugar.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Line a muffin tin with 6 paper liners or grease lightly.
Macerate the strawberries: In a bowl, toss the chopped strawberries with 1/4 cup granulated sugar and 1 teaspoon vanilla extract. Let sit while you prepare the batter (10–15 minutes) so they release juices.
Whisk dry ingredients: In a medium bowl, combine 1 cup all-purpose flour, 1/4 cup granulated sugar (for cake), 2 teaspoons baking powder, and 1/4 teaspoon salt. Whisk to aerate and remove lumps.
Combine wet ingredients: In a separate bowl, whisk together 1/2 cup milk, 1/3 cup vegetable oil, and 1 large egg until smooth.
Mix batter: Pour the wet mixture into the dry ingredients and stir gently until just combined — a few small streaks of flour are fine. Avoid overmixing to keep cakes tender.
Portion batter: Spoon the batter evenly into the prepared muffin wells, filling each about 2/3 full.
Bake: Place the muffin tin in the oven and bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean and tops are light golden. Rotate the tin halfway through baking if your oven heats unevenly.
Cool: Remove from oven and allow the cake cups to cool in the tin 5 minutes, then transfer to a wire rack to cool completely before assembling.
Whip cream: Chill a mixing bowl and beaters for best results. Pour 1 cup heavy whipping cream into the chilled bowl and whip on medium-high until soft peaks form. Sweeten to taste with a tablespoon or two of sugar, if desired.
Assemble: Split each cooled cake cup horizontally (or create a shallow well), spoon a generous amount of macerated strawberries (with any juices) and dollop or pipe whipped cream on top. Garnish with a whole strawberry or mint if desired.
Serve promptly or refrigerate assembled cups (see storage guidance).

Practical tips

Avoid overmixing the batter — this keeps the crumb light.
Use room-temperature egg and milk to help batter emulsify.
If your whipped cream deflates, chill the bowl and beaters and whip a small additional splash of cream to re-stabilize.
For perfectly even cakes, weigh the batter into each cup or use an ice cream scoop for consistency.

(You can pair these cups with light salads or savory sides for a balanced spread — try serving alongside a bright, chilled dish such as a creamy chicken pasta salad for contrast: creamy chicken pasta salad.)

Best Pairings

Beverages: Earl Grey tea, lightly brewed coffee, or a sparkling rosé.
Sides: A simple green salad, lemon bars, or shortbread cookies for a tea party.
Serving style: Arrange on a platter with extra macerated strawberries in a small bowl for guests to add, or pipe the whipped cream for a refined look.
For brunch: Add a poached egg and arugula side for a sweet-savory contrast.

Keeping it Fresh

Room temperature: Unfilled baked shortcake cups (no whipped cream) can sit at room temperature covered for up to 1–2 days. Assembled cups with whipped cream and fresh berries should not be left at room temperature for more than 2 hours for food safety.
Refrigeration: Assembled shortcake cups can be stored in an airtight container for 2–3 days; whipped cream may soften slightly but will generally hold for that timeframe. Separate components (cakes, macerated berries, whipped cream) will keep best when refrigerated individually: cakes 3–4 days, macerated berries 2–3 days, whipped cream 24–48 hours.
Freezer: Unfilled baked shortcake cups freeze well for up to 2 months when wrapped tightly. Thaw in the refrigerator and assemble just before serving. Do not freeze assembled cups with whipped cream — texture will suffer.

Insider Secrets

Best strawberries: Choose ripe, firm berries with a bright red color and a sweet fragrance for the most flavorful maceration. Larger berries can be halved to keep texture balanced.
Texture balance: The tender crumb relies on minimal mixing and using oil rather than solid butter; oil keeps the cake moist and quick to make. If you use melted butter, allow it to cool slightly before mixing.
Whipping cream technique: Chill the cream and whipping equipment first for faster, more stable peaks. For a stabilized whipped cream that holds shape longer, fold in a tablespoon of mascarpone or 1 teaspoon gelatin dissolved in a little warm water (cooled) before finishing.
Doneness cues: Tops should spring back lightly and a toothpick should be mostly clean; a little moist crumb on the pick is okay — you don’t want dry cake.

Fun Flavor Ideas

Lemon-Strawberry Cups: Add 1 tablespoon lemon zest to the batter and swap vanilla for 1/2 teaspoon lemon extract; finish berries with a splash of lemon juice.
Vegan Variation: Use coconut cream (chilled) whipped topping, a flax egg (1 tbsp ground flax + 3 tbsp water) in place of the egg, and a plant-based milk. Replace oil with light olive oil or refined coconut oil. Use a gluten-free 1:1 flour blend if needed.
Boozy Strawberries: Macerate the strawberries with a tablespoon of Grand Marnier or aged rum for adult-only servings.
Chocolate Shortcake Cups: Add 2 tablespoons cocoa powder to the dry ingredients and dust finished cups with cocoa or shaved chocolate.

All Your Questions Answered

Q: Can I make the cake batter ahead of time?
A: You can mix the dry ingredients ahead, but for best rise and texture mix wet and dry ingredients just before baking. Batter kept in the refrigerator for more than an hour may lose some leavening power.

Q: How do I prevent soggy bottoms when assembling?
A: Let cake cups cool completely before adding macerated berries; if berries are very juicy, spoon small amounts of juice away or brush a thin layer of melted chocolate or jam inside the cup to create a moisture barrier.

Q: Can I substitute whipped cream with mascarpone or yogurt?
A: Yes — mascarpone blended with a touch of honey makes a rich topping, while strained Greek yogurt provides a tangier, lower-fat option. Keep in mind both change texture and shelf life.

Q: Is there a lower-fat or lower-sugar version?
A: Reduce added sugar in batter and maceration, use low-fat milk and lighter whipped toppings (or yogurt), and consider using 2/3 cup oil replaced by applesauce for a lower-fat option (crumb will be denser).

Conclusion

Give these Strawberry Shortcake Cups a try the next time you want a dessert that’s both comforting and show-stopping — quick to prepare, simple to scale, and endlessly adaptable. For further cake inspiration and to experiment with strawberry-forward cake techniques, check out this excellent Fresh Strawberry Cake Recipe, and if you want a great reference for a tender, moist vanilla cake base, see My very best Vanilla Cake – stays moist 4 days! – RecipeTin Eats.

If you try the recipe, share your photos and tweaks — I’d love to hear how you made it your own.

Strawberry Shortcake Cups

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Author: recipesprintgmail-com
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and easy-to-make individual strawberry shortcake cups, perfect for any occasion.

Ingredients

Scale

2 cups strawberries, chopped
1/4 cup granulated sugar (for macerating strawberries)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup granulated sugar (for cake batter)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup vegetable oil
1 large egg
1 cup heavy whipping cream
Additional sugar for sweetening whipped cream (optional)

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Instructions

Preheat the oven to 375°F (190°C). Line a muffin tin with 6 paper liners or grease lightly.
Macerate the strawberries: In a bowl, toss the chopped strawberries with 1/4 cup granulated sugar and 1 teaspoon vanilla extract. Let sit while you prepare the batter (10–15 minutes).
Whisk dry ingredients: In a medium bowl, combine 1 cup all-purpose flour, 1/4 cup granulated sugar (for cake), 2 teaspoons baking powder, and 1/4 teaspoon salt. Whisk to aerate.
Combine wet ingredients: In a separate bowl, whisk together 1/2 cup milk, 1/3 cup vegetable oil, and 1 large egg until smooth.
Mix batter: Pour the wet mixture into the dry ingredients and stir gently until just combined.
Portion batter: Spoon the batter evenly into the prepared muffin wells, filling each about 2/3 full.
Bake: Place the muffin tin in the oven and bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove from oven and allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
Whip cream: Chill a mixing bowl and beaters. Pour 1 cup heavy whipping cream into the chilled bowl and whip until soft peaks form, sweetening with sugar if desired.
Assemble: Split each cooled cake cup horizontally, spoon macerated strawberries on top, and dollop or pipe whipped cream.

Notes

Avoid overmixing the batter and use room-temperature ingredients for best results. These cups can be frozen unfilled for up to 2 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 430
Sugar: 30g
Sodium: 250mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg