Strawberry Shortcake Biscuit Cups

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup heavy cream
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice
• 1 cup heavy cream
• 2 tablespoons 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, 1/4 cup sugar, baking powder, and salt.
3. 3 Cut in the cold butter until the mixture resembles coarse crumbs.
4. 4 Stir in heavy cream and vanilla extract until just combined. Scoop dough into prepared muffin tin, filling each 2/3 full.
5. 5 Bake for 12-15 minutes or until golden brown. Let cool.
6. 6 Toss strawberries with 1/4 cup sugar and lemon juice. Let sit for 10 minutes.
7. 7 Whip 1 cup heavy cream with powdered sugar until stiff peaks form.
8. 8 Fill each biscuit cup with strawberries and top with whipped cream.

Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Measuring cups and spoons

Variations

• Use blueberries instead of strawberries for a blueberry shortcake version.
• Add a teaspoon of lemon zest to the biscuit dough for a citrusy kick.

Substitutions

• Substitute almond milk for heavy cream in the biscuits for a dairy-free option.
• Use coconut sugar for a different flavor profile.

Pairings

• Serve alongside a pot of freshly brewed iced tea.
• Pair with a light, crisp white wine like a Pinot Grigio.

Nutrition

Tips

• For extra flavor, add a splash of almond extract to the whipped cream.
• Chill biscuit dough for 15 minutes before baking for fluffier cups.

Storage

Store in an airtight container in the refrigerator for up to 24 hours. The biscuits may soften over time.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator before serving.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for an extra treat.
• Add a drizzle of balsamic glaze for a tangy twist.

FAQ