Strawberry Shortcake Cups Recipe

4 16 11
Strawberry Shortcake Cups Recipe
Strawberry Shortcake Cups Recipe photo by Taste of Home
Publisher Photo

Strawberry Shortcake Cups Recipe

Read Reviews
4 16 11
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 large 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.
Originally published as Strawberry Shortcake Cups in Country Woman May/June 1998, p33

Nutritional Facts

1 each: 200 calories, 7g fat (4g saturated fat), 44mg cholesterol, 372mg sodium, 30g carbohydrate (11g sugars, 2g fiber), 4g protein.

  • 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 large egg
  • 1/2 cup milk
  • Whipped cream
  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.
Originally published as Strawberry Shortcake Cups in Country Woman May/June 1998, p33

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Reviews forStrawberry Shortcake Cups

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MY REVIEW
adamscook User ID: 7795459 249758
Reviewed Jun. 24, 2016

"This was wonderful! Very light and fluffy. It reminds me of the strawberry shortcake they my grandma made me. I will definitely make this again!"

MY REVIEW
Cklee1403 User ID: 7760621 247760
Reviewed May. 2, 2016

"I always like to try new recipes.I haven't ever had a shortcake like this.I did add a little extra sugar to the batter.It was an ok recipe but I will probably go back to my pound cake or angel food cake. I probably won't make this again."

MY REVIEW
suncitymeg User ID: 8693836 244567
Reviewed Feb. 27, 2016

"Wow.... easy and deliciously light....used coconut sugar on both strawberries and in cake. strawberry season is here and I have a favorite dessert. Thanks Taste of Home."

MY REVIEW
AggieAll User ID: 6159456 228322
Reviewed Jun. 21, 2015

"I wouldn't call this a shortcake. It was more like a biscuit. Not what I want with my strawberries."

MY REVIEW
catmaugy User ID: 8350998 226122
Reviewed May. 10, 2015

"This is wonderful. Thank you so much for sharing this. It will save time and money. AND satisfy my family, 3 with 1 recipe."

MY REVIEW
besidethesea User ID: 6799048 28675
Reviewed Jul. 8, 2013

"This is awesome! I just substituted the whipped cream with ice cream to suit my taste better. Otherwise followed the recipe exactly."

MY REVIEW
hchambers User ID: 7140928 61486
Reviewed Jun. 28, 2013

"Strawberry shortcake is a favorite summer time dessert. I loved the idea of baking the shortcakes in a muffin pan. I added 2 more tbsp. of sugar to my shortcakes because I like them a little bit sweeter. Overall a great dessert and very easy to make."

MY REVIEW
svede User ID: 5600439 28854
Reviewed Jun. 25, 2013

"I've used this recipe for years, my mom's. It's a winner and always pleases family and friends."

MY REVIEW
claylady01 User ID: 7293258 22209
Reviewed Jun. 24, 2013

"I would add fresh blueberries or some other fruit.I like to make my muffins from a mix so would use a blueberry muffin mix then follow the instructions to the end."

MY REVIEW
QNAUTHOR User ID: 6140986 22661
Reviewed Jun. 24, 2013

"Definitely five stars. I'm making it for our family 4th of July celebration. It's nostalgic and delicious."

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