Oh my gosh, let me tell you about the first time I made mini strawberry shortcake cups for a summer barbecue! I was scrambling for a dessert that would wow guests but wouldn’t leave me sweating in the kitchen all day. These adorable little cups saved the day, they’re like handheld bites of sunshine with their fluffy cake, juicy strawberries, and clouds of whipped cream. What I love most is how they make everyone feel special with their own perfect portion (no messy slicing!). Now they’re my go-to for everything from bridal showers to backyard picnics, trust me, once you try these, you’ll be hooked!
Why You’ll Love These Mini Strawberry Shortcake Cups
Listen, I’m not exaggerating when I say these little cups are pure magic. They check every box for the perfect dessert:
- Effortless elegance: They look fancy but take less than 30 minutes of active work (shh… our secret).
- Party superstars: No plates or forks needed, just grab and go! Perfect for showers, picnics, or when you need to feed a crowd.
- Endlessly adaptable: Swap berries by season, add chocolate drizzle, or go wild with flavored whipped cream.
- Pure nostalgia: That classic strawberry shortcake taste we all crave, bite after delicious bite.
Honestly? I’ve never brought these to a gathering without someone begging for the recipe. They’re that good.
Ingredients for Mini Strawberry Shortcake Cups
Here’s everything you’ll need to make these little bites of heaven. I’m a stickler for using just the right ingredients, it makes all the difference between good and “oh wow!” desserts:
- 1 cup all-purpose flour: Spoon and level it, don’t scoop! Packed flour leads to dense cakes.
- 1 tsp baking powder: Our little rising miracle worker.
- 1/4 tsp salt: Balances the sweetness perfectly.
- 1/4 cup unsalted butter, softened: Room temp is key, it should dent when pressed but not melt.
- 1/2 cup granulated sugar: The sweet foundation.
- 1 large egg: Also at room temp, it blends smoother.
- 1/2 tsp vanilla extract: Pure, not imitation, trust me on this.
- 1/3 cup milk: Whole milk makes the richest texture.
- 1 cup fresh strawberries, diced: About 10 medium berries, look for ruby red ones.
- 1 cup whipped cream: Homemade or high-quality store-bought.
See? Nothing fancy, just good old-fashioned ingredients that make magic together!
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for these mini delights! Here’s what I always grab from my kitchen:
- Standard 12-cup muffin tin: The workhorse of this recipe. No mini muffin pan? Just make fewer, slightly taller cups.
- 2 mixing bowls: One for dry ingredients, one for wet, keeps everything perfectly combined.
- Whisk and spatula: My dynamic duo for gentle mixing without overworking the batter.
- Ice cream scoop: For perfectly portioned cups (a 1/4 cup measure works too).
That’s it! You probably have everything already, now let’s get baking!
How to Make Mini Strawberry Shortcake Cups
Okay, let’s get to the fun part! Making these mini strawberry shortcake cups is easier than you think, but there are a few tricks I’ve learned over the years that make all the difference. Follow these steps, and you’ll have perfect little desserts every time!
Preparing the Batter
First things first, cream that butter and sugar like your life depends on it! Seriously, beat them together for a good 2-3 minutes until they’re light and fluffy. This creates tiny air pockets that make our cakes wonderfully tender. Then add the egg and vanilla, mixing just until combined. Now, here’s my secret: alternate adding the dry ingredients and milk in three additions, starting and ending with the flour mixture. And whatever you do, don’t overmix! A few lumps are totally fine, they’ll disappear during baking.
Baking and Assembling
Pop those beauties in the oven at 350°F for 15-18 minutes. They’re done when a toothpick comes out clean and the tops spring back when lightly touched. Here’s where patience comes in, let them cool completely before topping! I know it’s tempting, but warm cakes will melt your whipped cream into a sad puddle. Once cooled, pile on that fluffy whipped cream and top with juicy diced strawberries. The contrast between the tender cake, creamy topping, and fresh berries is pure magic!
Tips for Perfect Mini Strawberry Shortcake Cups
After making these dozens of times (okay, maybe hundreds), I’ve picked up some game-changing tricks! First, always use room temperature ingredients, cold butter and eggs just don’t blend as smoothly. When prepping strawberries, pat them dry after washing to keep your cakes from getting soggy. And here’s my golden rule: fold in those dry ingredients just until combined. Overmixing is the enemy of fluffy cakes! Oh, and one more thing, if your berries are super ripe, toss them with a teaspoon of sugar while prepping. It creates the most amazing juices!
Variations and Substitutions
One of my favorite things about this recipe is how easily you can mix it up! For gluten-free friends, swap the all-purpose flour with your favorite 1-to-1 gluten-free blend, I’ve had great results with Bob’s Red Mill. Dairy-free? Use plant-based butter and coconut whipped cream (just chill the can overnight first). Want to jazz things up? Try these fun twists:
- Zesty surprise: Add a teaspoon of lemon zest to the batter for bright, fresh flavor.
- Berry bonanza: Swap strawberries for raspberries or mixed berries in summer.
- Chocolate lover’s dream: Drizzle melted chocolate over the whipped cream topping.
- Boozy adults-only: Brush the cooled cakes with a splash of Grand Marnier before assembling.
The possibilities are endless, have fun making these your own! If you are looking for other small dessert ideas, check out recipes from familytastes.com.
Serving and Storing Mini Strawberry Shortcake Cups
These little beauties are best served fresh, I like to assemble them no more than an hour before serving to keep that perfect crunch-soft-creamy texture. Leftovers? Just pop them in the fridge for up to 2 days, though the cake will soften over time. Pro tip: store components separately if possible! Keep cake cups in an airtight container, whip cream in a piping bag, and berries in a bowl, assemble right before serving for maximum freshness.
Nutritional Information
Just a quick heads up, these numbers are estimates since ingredients can vary. But for those keeping track, each delightful mini strawberry shortcake cup comes in at about 120 calories, with 5g fat (3g saturated), 17g carbs (1g fiber, 8g sugar), and 2g protein. Not bad for such a heavenly treat, right? Remember, fresh fruit always counts as a win in my book!
Frequently Asked Questions
I get so many questions about these mini strawberry shortcake cups, here are the ones I hear most often!
Can I freeze the mini shortcake cups?
Absolutely! Just freeze the plain cake cups (without toppings) in an airtight container for up to 2 months. Thaw at room temp before adding fresh whipped cream and berries. The texture stays perfect!
What’s the best type of strawberries to use?
Look for bright red, fragrant berries that are firm but give slightly when pressed. Smaller berries often pack more flavor than giant ones. And always, always use fresh, frozen berries will make your cakes soggy.
Why did my cakes sink in the middle?
Usually this means either overmixing the batter (which develops too much gluten) or opening the oven door too early. Be gentle with mixing and resist peeking for at least the first 12 minutes!
Can I make these ahead for a party?
You bet! Bake the cups up to 2 days in advance and store at room temp. Assemble with whipped cream and berries just before serving, they’ll look and taste freshly made.
I’d love to see your beautiful creations! Snap a photo of your mini strawberry shortcake cups and tag me, I’m always looking for new variations to try. Did you add a special twist? Have a secret ingredient? Drop a comment below and share your experience with fellow bakers. Your tips might just become someone else’s new favorite trick! If you are looking for more dessert inspiration, check out these dessert recipes.
For more recipes follow me in page Facebook and Pinterest.
Print
6 Irresistible Mini Strawberry Shortcake Cups That Wow Every Time
- Total Time: 33 minutes
- Yield: 12 mini cups 1x
- Diet: Vegetarian
Description
Mini strawberry shortcake cups are delightful individual desserts perfect for parties or gatherings. They combine fresh strawberries, fluffy cake, and whipped cream in a convenient single-serve format.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/3 cup milk
- 1 cup fresh strawberries, diced
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla.
- Alternately add the flour mixture and milk to the butter mixture, mixing until just combined.
- Divide the batter evenly among the muffin cups. Bake for 15-18 minutes or until a toothpick comes out clean.
- Let the cakes cool completely. Top each with whipped cream and diced strawberries before serving.
Notes
- Use room temperature ingredients for best results.
- Store leftovers in the refrigerator for up to 2 days.
- For extra flavor, add a splash of lemon juice to the strawberries.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cup
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg