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Strawberry Shortcake Cups Recipe

Strawberry Shortcake Cups Recipe

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. —Althea Heers, Jewell, Iowa
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes. Yield: 8 servings.

Nutritional Facts

1 serving (1 each) equals 200 calories, 7 g fat (4 g saturated fat), 44 mg cholesterol, 372 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.