Mini Strawberry Shortcake Cups
Delightful mini strawberry shortcake cups filled with fluffy cake, juicy strawberries, and whipped cream, perfect for summer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 mini cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/3 cup milk
- 1 cup fresh strawberries, diced
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- Cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Combine the flour mixture and milk with the butter mixture, mixing until just combined.
- Fill the muffin cups evenly with batter, filling each about two-thirds full.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Cool completely in the pan before removing.
- Garnish with whipped cream and diced strawberries before serving.
Notes
For best results, use room temperature ingredients and ripe strawberries. Leftovers can be refrigerated for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 14g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg