Description
Strawberry Shortcake Cups: An Incredible Ultimate Recipe with 10 Amazing Ingredients
Ingredients
Scale
- 2 cups of strawberries, chopped
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (for cake)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup heavy whipping cream
- Additional sugar for sweetening whipped cream (optional)
Instructions
- In a bowl, combine the chopped strawberries, 1/4 cup granulated sugar, and vanilla extract. Let them sit for 10 minutes to release their juices.
- If you’re baking the cake, preheat your oven to 350°F (175°C).
- In a separate bowl, whisk together the all-purpose flour, 1/4 cup sugar, baking powder, and salt.
- In another bowl, mix the milk, vegetable oil, and egg until fully combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth. Avoid overmixing.
- Pour the batter into an 8×8-inch baking dish or cupcake liners and bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.
- In a chilled bowl, beat the heavy whipping cream until soft peaks form. Sweeten with sugar if desired.
- Once the cake is cool, cut it into cubes. In serving cups or bowls, layer the cake cubes, macerated strawberries, and whipped cream.
- Continue layering until the cups are filled, finishing with a dollop of whipped cream on top.
- These are best enjoyed right after assembling for optimal freshness.
Notes
- Store any leftovers in the refrigerator.
- Use fresh strawberries for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Layering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg