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
Scale
- 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