Valentine Strawberry Shortcake Cups

The kitchen smelled like vanilla and butter, which is honestly the only reason I started baking in the first place. My partner had planned dinner, so I decided to surprise them with dessert. These little cups ended up being so much sweeter than I expected, not just because of the sugar.

Last Valentines Day, I completely forgot to make anything until an hour before we were supposed to eat. The panic was real, but somehow these shortcake cups saved the evening. Now they are our go to celebration dessert, whether it is a holiday or just a Tuesday that needs brightening up.

Ingredients

• All purpose flour: The foundation of tender shortcake. Do not pack it down when measuring.
• Granulated sugar: Sweetens both the cake and brings out the strawberry juices.
• Baking powder: Gives the shortcake its lift. Check the expiration date.
• Salt: Balances sweetness and enhances flavor.
• Cold unsalted butter: Essential for flaky layers. Keep it ice cold until you mix it in.
• Whole milk: Adds richness. Room temperature incorporates better.
• Large egg: Binds the dough together.
• Vanilla extract: Use pure vanilla for the best aroma and taste.
• Fresh strawberries: Pick berries that are fragrant and slightly soft. Frozen ones will turn mushy.
• Lemon juice: Just enough to wake up the strawberry flavor.
• Heavy cream: Must be very cold to whip up properly.
• Powdered sugar: Sweetens and stabilizes the whipped cream.

Instructions

Heat things up:

Set your oven to 400°F. Line a baking sheet with parchment paper so nothing sticks.

Combine the dry ingredients:

Whisk flour, sugar, baking powder, and salt in a large bowl. Make sure there are no lumps.

Work in the butter:

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

Make the dough:

Whisk the milk, egg, and vanilla together in a small bowl. Pour this into your flour mixture and stir gently until just combined.

Shape and bake:

Drop six equal mounds onto your prepared baking sheet. Flatten them slightly with your fingers. Bake for 15 to 18 minutes until golden brown.

Let them cool:

The shortcakes need to cool completely. Warm cake will melt your whipped cream.

Prep the berries:

Toss the sliced strawberries with sugar and lemon juice. Let them sit for at least 15 minutes so they release their juices.

Whip the cream:

Beat the cold heavy cream with powdered sugar and vanilla until soft peaks form. Do not overbeat or it will turn into butter.

Build the cups:

Cut each shortcake in half. Place the bottom in a cup, spoon on strawberries and their juices, add whipped cream, then crown with the top half.

Add the finishing touches:

Pile on more strawberries and a final dollop of cream. Serve right away.

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My friend accidentally used salted butter once and honestly, it was still delicious. But the real moment was when we realized these cups are even better if you assemble them about ten minutes before serving. The cake softens just enough from the strawberry juices.

Make Ahead Magic

Bake the shortcakes up to a day ahead and store them in an airtight container. The whipped cream can be made a few hours ahead too. Just keep everything separate until you are ready to assemble.

The Heart Shape Trick

Use a heart shaped cookie cutter on the dough before baking if you want to be extra festive. The scraps can be pressed together and cut again. Just do not work the dough too much or it will get tough.

Serving Suggestions

These are perfect on their own, but a splash of balsamic vinegar on the strawberries adds something sophisticated. A little mint on top never hurt either.

• Use mason jars for a rustic presentation
• Wine glasses work beautifully for a more elegant look
• Keep some extra whipped cream on the side

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These cups have become our anniversary tradition, and honestly, they taste even better when someone else helps with the dishes.

Recipe Questions & Answers

→ What makes the shortcake tender?

Using cold butter cut into the flour creates a crumbly texture that bakes into a tender, flaky shortcake base.

→ How do I macerate the strawberries properly?

Toss sliced strawberries with sugar and lemon juice, then let them sit for at least 15 minutes to release their natural juices and sweetness.

→ Can I prepare the whipped cream in advance?

Yes, whip the cream just before assembling for best texture, but it can be prepared up to a few hours ahead if kept chilled.

→ What substitutions can be made for the shortcake?

You can shape the dough into hearts for a festive look or swap with mixed berries instead of strawberries for variety.

→ How should I serve these cups?

Assemble the shortcake halves layered with strawberries and whipped cream in individual cups and serve immediately for freshness.