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Strawberry Shortcake Cups

Strawberry Shortcake Cups
Meet the Cook: Back when store-bought shortcake was an unheard-of thing, my grandmother passed this recipe down to my mother. Mother later shared it with me...and I've since given it to my daughter. When our three children...now all grown (we have five grandchildren) - were little, they liked the cake so much they would eat it with butter and jelly whenever the strawberries ran out! -Althea Heers
8 ServingsPrep: 15 min. Bake: 15 min. + cooling

Ingredients

  • 1 quart fresh strawberries
  • 4 tablespoons sugar, divided
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 egg
  • 1/2 cup milk
  • Whipped cream

Directions

  • Mash or slice the strawberries; place in a large bowl. Add 2
  • tablespoons sugar and set aside. In another bowl, combine flour,
  • baking powder, salt and remaining sugar; cut in butter until
  • crumbly. In a small bowl, beat egg and milk; stir into flour mixture
  • just until moistened.
  • Fill eight greased muffin cups two-thirds full. Bake at 425° for
  • 12 minutes or until golden. Remove from the pan to cool on a wire
  • rack.
  • Just before serving, split shortcakes in half horizontally. Spoon
  • berries and whipped cream between layers and over tops of
  • shortcakes. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 200 calories,
© Taste of Home 2013

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Strawberry Shortcake Cups (continued)

Nutrition Facts: 7 g fat (4 g saturated fat), 44 mg cholesterol, 372 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013