Valentine Strawberry Shortcake Cups

The kitchen counter was covered in a light dusting of flour when my roommate walked in and asked what I was making. I was testing a Valentine's dessert idea that felt intimate but not fussy—something you could eat with a fork while sitting cross-legged on the couch together. Those strawberry shortcake cups became the unexpected star of our Galentine's celebration, proving that the sweetest moments don't need elaborate preparation.

I once doubled this recipe for a dinner party and accidentally used salted butter instead of unsalted—still, everyone raved about how the salty note played against the sweet strawberries. That mistake taught me that sometimes imperfections lead to happy accidents, though I stick to unsalted now for consistency.

Ingredients

• 2 cups all-purpose flour: The foundation of tender shortcake—spoon and level your measuring cup to avoid packing too much in
• 1/4 cup granulated sugar: Just enough sweetness to balance the tart berries without making the cake cloying
• 1 tbsp baking powder: Creates that lovely lift so each shortcake feels light and airy
• 1/2 tsp salt: Enhances all the flavors and keeps the sweetness from feeling flat
• 1/2 cup cold unsalted butter, cubed: Cold butter is non-negotiable—those tiny pockets melting in the oven create flaky layers
• 2/3 cup whole milk: Whole milk gives the tenderest crumb, but low-fat works in a pinch
• 1 large egg: Binds everything together while adding richness
• 1 tsp vanilla extract: Pure extract makes a noticeable difference in the final flavor
• 2 cups fresh strawberries, hulled and sliced: Pick berries that are deep red and fragrant—they should smell like summer
• 2 tbsp granulated sugar: Draws out the strawberry juices creating that beautiful natural syrup
• 1 tsp lemon juice: Brightens the berries and highlights their natural sweetness
• 1 cup heavy cream, chilled: Cold cream whips up faster and holds its shape longer
• 2 tbsp powdered sugar: Sweetens and stabilizes the whipped cream
• 1/2 tsp vanilla extract: Rounds out the cream with warm floral notes

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment—this prevents sticking and makes cleanup effortless.

Whisk the dry ingredients:

Combine flour, sugar, baking powder, and salt in a large bowl, breaking up any lumps with your whisk.

Cut in the butter:

Work the cold butter into the flour with a pastry cutter or your fingers until it looks like coarse crumbs with some pea-sized pieces remaining.

Mix the wet ingredients:

Whisk milk, egg, and vanilla in a small bowl until fully combined.

Bring it together:

Pour the wet mixture into the flour and fold gently with a spatula until just combined—overmixing makes tough shortcake.

Shape and bake:

Drop 6 mounds onto the baking sheet, flatten slightly with your fingertips, and bake for 15 to 18 minutes until golden brown.

Prep the strawberries:

Toss sliced berries with sugar and lemon juice while the cakes cool—let them sit for at least 15 minutes to get juicy.

Whip the cream:

Beat chilled heavy cream with powdered sugar and vanilla until soft peaks form—don't overwhip or it'll turn grainy.

Build your cups:

Break each shortcake in half, layer the bottom in a cup with strawberries and cream, then crown with the top half and more toppings.

Save

My partner and I started a tradition of making these every Valentine's Day regardless of what else is on the menu. There's something about assembling them together at the table that feels more intimate than presenting a finished dessert.

Make It Your Own

The beauty of this recipe lies in its adaptability—swap the strawberries for any berry that sings to you, or use a mix of whatever looks freshest at the market. I've made versions with peaches in summer and figs in fall, and each one felt like discovering the recipe all over again.

Assembly Tips

Clear glass cups show off those beautiful layers, but vintage teacups work beautifully if you want something more eclectic. The key is building layers thin enough to get all three components in every bite without the cup overflowing.

Timing Everything

The shortcakes can be baked up to a day ahead and stored in an airtight container—just refresh them in a warm oven for 3 minutes before serving. The whipped cream holds its shape for about 2 hours, so whip it last but keep everything else prepped and ready.

• Use an ice cream scoop for portioning dough if you want perfectly uniform shortcakes
• Skip the heart shapes unless you're feeling patient—they take longer and bake unevenly
• These actually taste better if the berries have sat for 30 minutes instead of 15

Save

Some of my favorite memories have happened around a tray of these cups, forks clinking against glasses while juice dripped down our chins. That's what love tastes like anyway.

Recipe FAQs

→ How do I ensure the shortcake is tender?

Use cold butter and handle the dough gently to keep it flaky and tender after baking.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for texture, but thawed frozen berries can be used if drained well.

→ What is the best way to whip the cream for topping?

Chill the bowl and whisk, then beat heavy cream with powdered sugar and vanilla until soft peaks form.

→ How long should the strawberries macerate?

Allow at least 15 minutes for the strawberries to release juices and develop sweetness.

→ Can I prepare the shortcakes ahead of time?

Yes, bake and cool the shortcakes, then store in an airtight container until ready to assemble.