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Strawberry shortcake is a classic dessert that evokes feelings of nostalgia and warmth. Its origins can be traced back to the 19th century, where it emerged as a popular summer treat, particularly in North America. The combination of sweet, ripe strawberries paired with fluffy whipped cream and light, buttery cake creates a symphony of flavors and textures that is truly irresistible. What makes our Luscious Strawberry Shortcake Cups special is not only their mouthwatering taste but also their elegant presentation, making them perfect for gatherings, parties, or simply to enjoy as a delightful end to a meal.

Luscious Strawberry Shortcake Cups

Indulge in the delightful taste of Luscious Strawberry Shortcake Cups, a modern twist on a classic dessert. Made with fresh, ripe strawberries, fluffy whipped cream, and a buttery cake base, these individual cups are perfect for any occasion. Their vibrant layers not only taste amazing but also present beautifully, making them a crowd-pleaser. Celebrate summer with this easy recipe that highlights fresh, seasonal ingredients for a refreshing treat everyone will love. Enjoy a little nostalgia with every bite!
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Ingredients
  

For the Strawberry Filling:

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 teaspoon lemon juice

For the Shortcake:

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 heavy cream

1 teaspoon vanilla extract

For the Whipped Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Garnish:

Fresh mint leaves (optional)

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Instructions
 

Prepare the Strawberry Filling: In a medium mixing bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries and allow them to macerate for about 15-20 minutes, until they become juicy.

    Make the Shortcake: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.

      Add the Wet Ingredients: Pour in the heavy cream and vanilla extract. Stir gently until the dough comes together, being careful not to overmix.

        Shape and Bake the Shortcakes: Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Cut out small rounds (using a biscuit cutter or a glass) and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the tops are lightly golden. Let them cool completely.

          Prepare the Whipped Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form.

            Assemble the Shortcake Cups: Take a cooled shortcake round and break it into shards. In individual serving cups or jars, layer the broken shortcake pieces at the bottom, followed by a generous spoonful of the macerated strawberries, then a dollop of whipped cream. Repeat the layers until you reach the top of the cup.

              Garnish and Serve: Finish with a final layer of whipped cream and a few strawberry slices on top. If desired, add a fresh mint leaf for garnish. Serve immediately and enjoy!

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                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4