Okay, picture this: What is the It’s a warm summer evening, you’re craving something sweet but don’t want to heat up the whole house. With a giant cake. Where do you find these incredible people?Mini shortcake cups.They’re like personal-sized bites of sunshine, bursting with juicy berries and the tenderest, tender, and savoury. Can you imagine a slightly sweet shortcake? Is it true that these shortcake ice cream bars are a million times better than those? Why, well, homemade! Is this recipe ridiculously easy, surprisingly adaptable, and will absolutely disappear in minutes? I promise, everyone will be fighting over the last one. It’s become a summer staple!
What is a mini shortcake cup?
Think of mini shortcake cupsAs deconstructed strawberry shortcake, but way cuter and easier to eat. What is shortcake dough? Once cooled, they’re filled with fresh berries and topped with a dollop of whipped cream. The name comes from the fact that we’re using a shortcut: “Shortcuts”. I used muffin tins to bake individual shortcakes instead of one large one. What are some great ideas for a weeknight potluck? What are some great ways to involve the kids in the kitchen?
Why you’ll love this recipe?
Where do I begin? The flavor is just out of this world! What are some of the best shortcakes in the world? Is it easy to throw together a dinner party? Is it possible to bake a cake in 15 minutes? What I love about this is how budget friendly it is. I know that berries can be a little pricey, but you don’t need to buy dozens of these little cups. What berries are in season and on sale? Can you substitute peaches for blueberries? Is this a good alternative to strawberry shortcakes?
How do I make mini shortcake cups?
Quick Overview
Making these Mini shortcake cups.is incredibly straightforward! How do you make a shortcake dough? What’s the best way to make muffins? While those bake and cool, you’ll prepare your berry filling. How do you assemble a cup by filling it with berry mixture and topping with some whipped cream? What are some uses for whipped cream What is the best part? No fancy equipment is needed! Just a couple of bowls, muffin tin, and just love. Trust me, you’ve got this!
Ingredients
For the Mini Shortcakes:
* 1 1/2 cups all-purpose flour. I always use unbleached for a slightly nutty flavor. * 1/4 cup granulated sugar. Just enough to add a touch of sweetness. * 2 teaspoons baking powder. This is key for that light and fluffy texture. Make sure it’s fresh! * 1/2 teaspoon salt. What are some good ways to balance sweetness and enhance other flavors? * 6 tablespoons unsalted butter, melted and slightly cooled. Melted butter gives these shortcakes a beautifully tender crumb. * 1/2 cup milk. Is almond milk good for you? * 1 teaspoon vanilla extract. Adds a lovely warmth and depth.
For the Berry Filling:
* 2 cups fresh strawberries, hulled and sliced. Look for bright red, fragrant strawberries! * 1 cup fresh blueberries. Adds a pop of color and tart flavor. * 1/4 cup granulated sugar. Adjust to taste depending on the sweetness of your berries. * 1 tablespoon lemon juice. Brightens the flavors and prevents berries from getting too mushy.
What is the Whipped Cream Topping?
* 1 cup heavy cream. Make sure it’s cold! * 2 tablespoons powdered sugar. What is the best way to add sweetness without being grainy? What is the best way to enhance the flavor of cream?
How do I learn step
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin with paper liners. I prefer to grease them lightly; it gives the shortcakes a slightly crispier edge. This is crucial for preventing sticking, so don’t skip this step!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined so the baking powder is evenly distributed. This step ensures a consistent rise and texture.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the melted butter, milk, and vanilla extract. Set aside. The butter should be slightly cooled so it doesn’t cook the eggs, which we aren’ting using anyway; Is it a good practice to do this?
Step 4: Combine
Pour the wet ingredients into the dry ingredients and stir until just combined. What are some good lumps to avoid overmixing? Overmixing will develop the gluten in the flour and result in tough shortcakes. I’ve made a mistake before!
Step 5: Prepare Filling
In a medium bowl, combine the strawberries, blueberries, sugar, and lemon juice. Set aside. Gently toss to combine. Let the mixture sit for about 10 minutes, allowing the juices to release and create a luscious taste. I always sneak a taste to make sure it’s perfectly sweet and tangy.
Step 6: Layer & Swirl
Divide the shortcake dough evenly among the prepared muffin cups. They should be about 2/3 full. No swirling here, just even distribution!
Step 7: Bake
Bake for 15-18 minutes, or until the shortcakes are golden brown and a toothpick inserted into the middle comes out clean. What makes a center come out clean? Keep a close eye on them; oven temperatures can vary, and you don’t want them to burn. If they start to brown too quickly, tent them with foil.
Step 8: Cool & Glaze
Let the shortcakes cool in the muffin tin for a few minutes before transferring them to cling film. To cool completely. How do I make whipped cream? In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until smooth. Set aside. When stiff peaks form, they become stiff. Do not overwhip! I always chill the bowl and beaters beforehand for extra stable whipped cream.
Step 9: Slice & Serve
Once the shortcakes are completely cooled, fill each cup with the berry mixture and top with a whipped cream. Dollop of whipped cream. Serve immediately and enjoy! Can I store these in the refrigerator for a few hours?
What should I serve it with?
These Mini shortcake cups.What are some ideas to elevate your experience?
For Breakfast:What are the best ways to serve iced coffee with a hot cup of coffee? What are some of the best ways to start the day?
For Brunch: Arrange them on a pretty platter with other brunch favorites like quiche or fruit salad. Garnish with fresh mint for an elegant touch.
As Dessert:What are some of the best ways to serve them after a light dinner? What’s a good side of vanilla ice cream?
For Cozy Snacks:Enjoy them with a glass of milk or herbal tea. What are some of the best comfort foods to eat on a Sunday night?
My family loves to have these on the Fourth of July! They’re so festive and summery.
How do you make mini shortcake cups?
I want to take my phone. Is there anyMini shortcake cups.How can I take my business to the next level?
Mixing Advice:What should I do if I overmix the dough? If you overmix the flour, the gluten will develop and result in tough shortcakes. Gently stir until just combined.
Ingredient Swaps: You can easily swap out the berries for other fruits like peaches, blueberries, or raspberries. You can also use different types of milk, such as almond or soy milk. Just make sure to adjust the sweetness level accordingly.
Baking Tips: Keep a close eye on the shortcakes while they’re baking. Oven temperatures can vary, and you don’t want them to burn. If they start to brown too quickly, tent them with foil.
Glaze Variations: While I love the simple whipped cream topping, you can also drizzle the shortcakes with a glaze made from powdered sugar and milk. Or, try a lemon glaze for a tangy twist.
I’ve also found that using cold butter (cut into small pieces) and cutting it into the flour mixture (like you would for biscuits) yields a slightly flakier shortcake. It’s a little more work, but the result is worth it!
Storing and Reheating Tips
These mini shortcake cups are best enjoyed fresh, but here’s how to store them if you have any leftovers:
Room Temperature: The baked shortcake cups (without filling) can be stored at room temperature in an airtight container for up to 2 days. This is great if you want to bake them ahead of time and assemble them later.
Refrigerator Storage: Filled shortcake cups should be stored in the refrigerator in an airtight container for up to 24 hours. The shortcakes may become a little soggy over time, so it’s best to enjoy them as soon as possible.
Freezer Instructions: I don’t recommend freezing the filled shortcake cups, as the berries and whipped cream will become watery. However, you can freeze the baked shortcake cups (without filling) for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag.
Glaze Timing Advice: If you’re making the whipped cream topping ahead of time, store it in the refrigerator in an airtight container. You can also stabilize it with a bit of gelatin or cornstarch to prevent it from weeping.
Frequently Asked Questions
Final Thoughts
These mini shortcake cups are truly a little slice of heaven. They’re easy to make, bursting with flavor, and perfect for any occasion. What I love most is how customizable they are – you can use whatever berries are in season and adjust the sweetness to your liking. If you enjoyed this recipe, be sure to check out my other dessert recipes like my classic chocolate chip cookies or my lemon poppy seed muffins. Happy baking! And don’t forget to leave a comment and let me know how your shortcake cups turned out!
mini shortcake cups
Ingredients
Shortcake
- 1.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Cold butter cut into small pieces
- 0.5 cup Heavy cream
Topping
- 2 cups Fresh berries strawberries, blueberries, raspberries
- 1 cup Whipped cream
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in heavy cream until just combined. Do not overmix.
- Drop by rounded tablespoons into muffin tin.
- Bake for 15-18 minutes, or until golden brown.
- Let cool slightly before removing from muffin tin.
- Top with fresh berries and whipped cream.
