Valentine Strawberry Shortcake Cups

My kitchen smelled absolutely divine while these were baking—like a little bakery had taken over my apartment. I first made these for a Galentines gathering last February, and my friend actually whispered are you serious after her first bite. The way the golden shortcake crumbles into those juicy, macerated strawberries is something else entirely.

Last year I assembled these in vintage champagne glasses I found at a thrift store, and something about the layered presentation made people slow down and really savor each bite. My dad usually skips dessert but went back for seconds, which is basically the highest compliment in my family.

Ingredients

• All-purpose flour: Creates that tender crumb structure that holds up beautifully to layering
• Cold unsalted butter: Keeping it cold is the secret to flaky pockets in every bite
• Heavy whipping cream: Whips up into those pillowy clouds that balance the sweet berries
• Fresh strawberries: The sugar and lemon juice coax out their natural juices for the most incredible syrup
• Vanilla extract: Use the good stuff here because it shines through in every layer

Instructions

Get everything ready:

Preheat that oven to 400°F and line your baking sheet with parchment paper so nothing sticks and cleanup is effortless

Mix the dry ingredients:

Whisk together flour, sugar, baking powder and salt until everything is evenly distributed

Cut in the butter:

Work those cold butter cubes into the flour with your fingers or a pastry blender until you see coarse crumbs throughout

Combine the wet mixture:

In another bowl whisk the milk, egg, and vanilla until smooth, then pour into your dry ingredients

Gentle mixing moment:

Fold everything together just until combined—overworking here makes tough shortcakes and nobody wants that

Scoop and bake:

Divide dough into 6 equal mounds on your prepared sheet and bake for 15 to 18 minutes until golden and gorgeous

Prep the strawberries:

Toss diced berries with sugar and lemon juice, then walk away for at least 15 minutes while they get all juicy and syrupy

Whip the cream:

In a chilled bowl, whip that cold heavy cream with powdered sugar and vanilla until soft peaks form

Assemble your cups:

Crumble shortcake into serving cups, layer with strawberries and whipped cream, then repeat until everything looks beautiful

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Something magical happens when you break into that first layer and the strawberry juices start seeping into the cake. My nephew asked if we could have these every Valentine Day instead of store-bought chocolates, and honestly, I kind of agree with him.

Make Ahead Magic

You can bake the shortcakes up to a day ahead and store them in an airtight container. Just whip the cream and assemble right before serving for the freshest texture. The strawberries can macerate in the fridge for several hours, getting even more flavorful over time.

Serving Style Tips

Clear glass cups or mason jars let those beautiful layers shine through, which is half the fun. I like to keep some extra whipped cream on the table for anyone who wants an extra dollop on top. A small whole strawberry as garnish makes everything feel extra special.

Recipe Success Secrets

Room temperature ingredients mix more evenly, so pull your milk and egg out about 20 minutes before starting. When whipping cream, start on low speed to prevent splatters, then crank it up once thickened. These freeze beautifully unfrosted if you want to get ahead.

• Use a light touch when mixing the dough for the most tender results
• Chill your mixing bowl for 10 minutes before whipping cream for faster peaks
• Check the shortcakes at 15 minutes since ovens vary and golden brown happens quickly

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Hope these little cups bring some sweet moments to your table, whether it is for someone special or just because Tuesday needed something beautiful. Happy baking.

Recipe FAQs

→ How do you make the shortcakes light and fluffy?

Use cold butter cut into the flour mixture until coarse crumbs form to create tender shortcakes that rise well during baking.

→ What is the purpose of macerating the strawberries?

Macerating softens the strawberries and draws out their natural juices, enhancing sweetness and flavor for layering.

→ Can I prepare the components ahead of time?

Yes, shortcakes can be baked earlier and stored, while strawberries and whipped cream can be prepared shortly before serving to maintain freshness.

→ What alternatives can be used for whipped cream?

Greek yogurt is a lighter substitute that pairs well with the sweet and tangy berry layers.

→ How should the cups be assembled for best texture?

Crumble shortcake at the bottom, followed by macerated strawberries and whipped cream, layering as desired for balanced flavors.