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As summer rolls in, there's nothing quite like indulging in the refreshing, sweet flavors of seasonal desserts. The warm sun and longer days beckon us to enjoy light, fruity treats that embody the essence of the season. Among the myriad of summer desserts, strawberry shortcake stands out as a beloved classic, celebrated for its delightful combination of fresh strawberries, fluffy cream, and tender, buttery biscuits. This recipe for Sweet Summer Strawberry Shortcake Cups takes the traditional dessert and transforms it into an easy-to-prepare treat that’s perfect for any summer gathering.

Homemade Strawberry Shortcake Cups

Dive into summer with these Sweet Summer Strawberry Shortcake Cups, a refreshing twist on the classic dessert. Perfectly combining juicy strawberries, fluffy whipped cream, and tender shortcake biscuits, this easy recipe is ideal for any gathering. With step-by-step instructions, even novice bakers can create individual servings that are as charming as they are delicious. Enjoy the vibrant flavors of summer and make lasting memories with this delightful treat!
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Ingredients
  

1 pound fresh strawberries, hulled and sliced

2 tablespoons granulated sugar (adjust according to sweetness of berries)

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup unsalted butter, cold and cubed

1/2 cup whole milk

Optional: fresh mint leaves for garnish

Instructions
 

Prepare the Strawberries: In a medium bowl, combine the sliced strawberries and 2 tablespoons of granulated sugar. Toss gently and set aside to allow the strawberries to macerate for at least 30 minutes.

    Make the Shortcake Biscuits: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt.

      Incorporate Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

        Add Milk: Pour in the milk and stir gently until just combined. Be careful not to overmix; the dough should be slightly sticky.

          Shape the Biscuits: Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick. Cut the dough into squares or circles using a cookie cutter.

            Bake the Shortcakes: Place the biscuits on a parchment-lined baking sheet, and bake for 12-15 minutes or until the tops are lightly golden. Remove from the oven and let cool slightly.

              Whip the Cream: In a chilled mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream until soft peaks form.

                Assemble the Cups: In small dessert cups or bowls, break a biscuit into smaller pieces at the bottom. Top with a layer of the macerated strawberries and a generous spoonful of whipped cream. Repeat the layering process, finishing with a dollop of whipped cream on top.

                  Garnish: If desired, add a fresh mint leaf for a touch of elegance.

                    Serve: Enjoy your homemade strawberry shortcake cups immediately, or refrigerate them for about 30 minutes to serve them chilled.

                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6 servings