Mini Shortcake Cups
These mini shortcake cups are the perfect bite-sized dessert, featuring a tender, buttery shortcake base filled with whipped cream and fresh berries.
Ingredients
Shortcake Cups
- 2.5 cups all-purpose flour
- 0.33 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cup cold unsalted butter, cut into cubes
- 0.5 cup heavy cream
- 1 large egg, lightly beaten
For Serving
- 1 pint fresh strawberries, hulled and sliced
- 1 pint fresh blueberries
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C). Grease and flour a 12-cup muffin tin.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the heavy cream and the beaten egg.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Divide the dough evenly among the prepared muffin cups, pressing it into the bottom and up the sides to form cups.
- Bake for 12-15 minutes, or until golden brown and cooked through.
- Let the shortcake cups cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cups are cooling, whip the chilled heavy cream with powdered sugar until stiff peaks form.
- Fill each cooled shortcake cup with whipped cream and top with fresh strawberries and blueberries.
Notes
These can be made ahead and stored in an airtight container at room temperature for up to 2 days. Fill with cream and fruit just before serving.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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