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Strawberry shortcake is a beloved dessert that has graced dinner tables and celebrations for generations. Its delightful combination of fluffy cake, sweet strawberries, and rich whipped cream creates a symphony of flavors that captures the essence of summer and nostalgia in every bite. The simplicity of this dessert is part of its charm, making it a popular choice for gatherings, picnics, and family desserts alike.

Luscious Strawberry Shortcake Cups

Indulge in the delightful charm of homemade strawberry shortcake with these luscious strawberry shortcake cups. This article explores the history and components of this classic dessert, emphasizing the joy of crafting it from scratch. Discover the secret to the perfect light sponge cake, sweet syrupy strawberries, and airy whipped cream. With step-by-step instructions and tips to present this treat beautifully, you'll impress your family and friends with a refreshing dessert that's perfect for any occasion. Enjoy the sweet bliss of summer in every bite!
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Ingredients
  

For the Strawberry Filling:

2 cups fresh strawberries, hulled and sliced

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 tablespoon lemon juice

For the Shortcake Cups:

1 cup all-purpose flour

1/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup cold unsalted butter, diced

1/2 cup heavy cream

1 teaspoon vanilla extract

For the Whipped Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Garnish:

Mint leaves (optional)

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Instructions
 

Prepare the Strawberry Filling:

    In a medium mixing bowl, combine the sliced strawberries, granulated sugar, vanilla extract, and lemon juice. Gently toss to coat the strawberries. Let the mixture sit for at least 15 minutes so the strawberries release their juices—this will enhance the flavor.

      Make the Shortcake Cups:

        Preheat your oven to 400°F (200°C). In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold diced butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

          Add the Cream:

            Pour in the heavy cream and vanilla extract, stirring gently until just combined. Do not overmix.

              Shape the Cups:

                Scoop generous tablespoons of the dough into muffin cups lined with paper liners or greased. Use your fingers to gently press the dough down to form small cups—do not fill them to the top; leave space for the dough to rise.

                  Bake the Cups:

                    Bake in the preheated oven for 12-15 minutes, or until they are lightly golden brown and a toothpick inserted comes out clean. Allow the shortcake cups to cool slightly in the pan before transferring them to a wire rack to cool completely.

                      Prepare the Whipped Cream:

                        In a chilled mixing bowl, pour the heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until soft peaks form. Be careful not to overwhip; you want a light, airy texture.

                          Assemble the Cups:

                            Once the shortcake cups are completely cooled, fill each cup with a generous amount of the strawberry filling, allowing some of the juices to soak through the shortcake. Top with a dollop of fresh whipped cream.

                              Garnish and Serve:

                                If desired, garnish with fresh mint leaves. Serve immediately and enjoy your delightful strawberry shortcake cups!

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                                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6