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Strawberry Shortcake Cups

 Strawberry Shortcake Cups
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
8 ServingsPrep: 15 min. Bake: 15 min. + cooling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 200 calories,

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Strawberry Shortcake Cups (continued)

Nutritional 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.