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As the warm sun graces us with longer days and an abundance of fresh produce, summer beckons for delightful desserts that celebrate the season's bounty. One such sweet treat is the Sweet Summer Strawberry Shortcake Cups. This recipe not only embodies the essence of summer with its vibrant, juicy strawberries but also presents a fun and convenient way to enjoy this classic dessert in individual servings. The combination of light, fluffy biscuit layers, luscious whipped cream, and ripe strawberries creates a harmonious blend of flavors and textures that is sure to please any palate.

Homemade Strawberry Shortcake Cups

Indulge in the refreshing taste of summer with Sweet Summer Strawberry Shortcake Cups! This delightful recipe features individual servings of fluffy biscuits layered with juicy, fresh strawberries and airy whipped cream. Perfect for picnics or family gatherings, the preparation is simple, making use of ripe seasonal strawberries for the best flavor. Enjoy this fun and charming dessert that beautifully captures the essence of summer in every bite!
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Ingredients
  

1 pound fresh strawberries, hulled and thinly sliced

2 tablespoons granulated sugar (adjust based on the sweetness of strawberries)

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon fine salt

1/4 cup unsalted butter, cold and cut into small cubes

1/2 cup whole milk

Optional: fresh mint leaves for garnish

Instructions
 

Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Gently toss the strawberries to coat them in the sugar, then set aside for at least 30 minutes to allow them to macerate and release their juices.

    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 until evenly blended.

      Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend the butter into the dry ingredients until the mixture resembles coarse crumbs with small pea-sized pieces of butter.

        Add Milk: Create a well in the center of the mixture and pour in the whole milk. Stir gently with a spatula or wooden spoon until just combined, being careful not to overmix. The dough should be slightly sticky but not overly wet.

          Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Use a cookie cutter or knife to cut the dough into squares or circles as desired.

            Bake the Shortcakes: Arrange the biscuit pieces on a parchment-lined baking sheet, leaving space between them. Bake for 12-15 minutes or until the tops are lightly golden and a toothpick inserted comes out clean. Once baked, remove from the oven and let cool for a few minutes.

              Whip the Cream: In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream on medium speed until soft peaks form, taking care not to overwhip.

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

                  Garnish: For a refreshing touch, garnish each cup with a fresh mint leaf.

                    Serve: Enjoy these delightful strawberry shortcake cups immediately for the best flavor and texture, or refrigerate for about 30 minutes to serve them chilled.

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