Strawberry Shortcake Biscuit Cups

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, cold and cubed
• 2/3 cup heavy cream
• 1/4 cup granulated sugar, plus extra for sprinkling
• 2 cups fresh strawberries, hulled and sliced
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup heavy cream, for whipping
• 1 tablespoon powdered sugar

Steps

1. 1 Preheat oven to 425°F. Line a muffin tin with paper liners.
2. 2 In a large bowl, whisk together flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.
3. 3 Stir in 2/3 cup heavy cream and sugar until just combined. Scoop batter into muffin cups.
4. 4 Bake for 12 minutes or until golden brown. Let cool.
5. 5 Toss strawberries with lemon juice and vanilla extract. Set aside.
6. 6 Whip 1 cup heavy cream with powdered sugar until stiff peaks form.
7. 7 Fill each biscuit cup with strawberries and top with whipped cream. Sprinkle with sugar if desired.
8. 8 Serve immediately for best results.

Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Pastry cutter or fork

Variations

• Add a drizzle of balsamic reduction for a tangy twist.
• Use blueberries or raspberries instead of strawberries.

Substitutions

• Use coconut cream for a dairy-free whipped topping.
• Replace all-purpose flour with almond flour for a gluten-free option.

Pairings

• Serve with a glass of sparkling wine or lemonade.
• Perfect for a summer garden party or family gathering.

Nutrition

Tips

• For extra sweetness, dust strawberries with a bit of sugar while they rest.
• Chill biscuit dough for 15 minutes before baking for fluffier cups.

Storage

Store biscuit cups and whipped cream separately in the fridge for up to a day. Assemble before serving.

Freezing: Biscuit cups freeze well for up to 1 month. Thaw at room temperature before filling.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for a decadent treat.
• Pair with a cup of freshly brewed coffee or tea.

FAQ