Strawberry Shortcake Biscuit Cups

Name: Strawberry Shortcake Biscuit Cups
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, chilled and cubed; 3/4 cup whole milk; 2 cups fresh strawberries, hulled and sliced; 1/4 cup sugar; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Confection Corner

I absolutely adore Strawberry Shortcake Biscuit Cups! They perfectly balance sweetness and freshness, offering an irresistible dessert that feels light yet indulgent. These delightful biscuit cups filled with juicy strawberries and fluffy whipped cream are perfect for both casual gatherings and festive occasions. The beauty of this recipe lies in its simplicity—I use buttery biscuits that crumble beautifully and pair beautifully with the vibrant strawberries. It's truly a crowd-pleaser that comes together effortlessly in a short amount of time.

Created by

Callista Green

Last updated on 2026-02-28T10:29:36.272Z

When I first tried making Strawberry Shortcake Biscuit Cups, I was amazed at how easy they were to prepare. I decided to create a version that utilized homemade biscuits, which added a wonderful buttery flavor and fluffy texture that store-bought versions just can't match. The secret really lies in folding the biscuit dough gently to keep them airy, which makes all the difference in the final product.

I've found that using fresh local strawberries enhances the dish significantly. Their natural sweetness shines when paired with a bit of sugar to macerate them. For an extra decadent touch, I sometimes add a hint of vanilla extract to the whipped cream—it elevates the flavor profile beautifully and takes these cups to the next level!

Why You Will Love These Cups
Light and flaky biscuit base that melts in your mouth
Fresh strawberries that add a burst of flavor
Fluffy whipped cream for a perfect finish

Understanding Biscuit Texture

The key to achieving that coveted light and flaky texture in biscuit cups lies in the handling of the dough. When mixing the cold, cubed butter with the dry ingredients, aim for a coarse crumb texture. If you overwork the dough, you'll end up with tough biscuits instead of the tender cups you want. Keep everything chilled, as warm butter can lead to a denser final product. If possible, chill your mixing bowl and tools as well for the best results.

When rolling out the biscuit dough, be cautious not to handle it too much. Gently knead until it just comes together, then roll it out to about 1 inch thick. If the dough feels sticky, dust it lightly with flour to make cutting easier. A biscuit cutter is perfect for cutting out even-shaped cups. Ensure your cutter is sharp to avoid sealing the edges, which can prevent the biscuits from rising.

Perfecting the Strawberry Filling

Macerating the strawberries is an essential step that enhances their natural sweetness while creating a luscious syrup. By mixing sliced strawberries with sugar and letting them sit, you not only draw out their juices but also balance their freshness and flavor. Allowing them to rest for at least 10 minutes is crucial — this time frame can even be extended up to 30 minutes, depending on how juicy you want the filling to be.

As an alternative, you can experiment with flavor variations by adding a splash of balsamic vinegar or lemon juice to the strawberries. This enhances their brightness, making them even more vibrant against the richness of the biscuit and whipped cream. Just be cautious not to overpower the strawberries; a teaspoon is usually enough to elevate their flavor without overshadowing their natural taste.

Whipped Cream Tips and Variations

For the whipped cream, using heavy cream is essential, as it has a higher fat content, allowing it to whip up nicely and hold its shape. Ensure your mixing bowl and beater are cold for best results, as this helps in achieving the perfect soft peaks. If you desire a sweeter flavor, feel free to adjust the amount of powdered sugar according to your taste; just remember, if you're adding any additional flavors like chocolate or coffee, keep the sugar balance in mind.

If you're looking to make this dessert ahead of time, you can prepare the biscuit cups and strawberry filling a day in advance. Store the biscuit cups in an airtight container at room temperature to maintain their flakiness, while the strawberries can be refrigerated in a sealed container. However, it’s best to whip the cream just before serving to prevent it from deflating, ensuring that gorgeous texture and form remains intact.

Ingredients

Ingredients for Strawberry Shortcake Biscuit Cups

For the Biscuit Cups

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
3/4 cup whole milk

For the Strawberries

2 cups fresh strawberries, hulled and sliced
1/4 cup sugar

For the Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Preparation Steps:

Instructions

How to Prepare Strawberry Shortcake Biscuit Cups

Prepare the Strawberries

In a bowl, combine sliced strawberries and granulated sugar. Stir gently and set aside for about 10 minutes to allow the strawberries to release their juices.

Make the Biscuit Dough

Preheat your oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cubed butter and use a pastry cutter or your fingers to mix until it resembles coarse crumbs. Gradually add the milk and stir until just combined.

Shape the Biscuit Cups

Turn the dough onto a floured surface and gently knead it a few times. Roll out to about 1 inch thick. Cut out round shapes using a biscuit cutter. Place them in a greased muffin tin, slightly pressing down to form cups.

Bake the Biscuit Cups

Bake in the preheated oven for 12-15 minutes or until golden brown. Remove and let cool slightly before carefully lifting each cup out of the muffin tin.

Prepare the Whipped Cream

In a mixing bowl, beat the heavy cream with a hand mixer until it starts to thicken. Gradually add powdered sugar and vanilla extract, continuing to whip until soft peaks form.

Assemble the Cups

Fill each biscuit cup with a generous spoonful of the macerated strawberries, then top with a dollop of whipped cream. Serve immediately and enjoy!

Enjoy Your Dessert!

Pro Tips

For the best results, use cold ingredients when making the biscuits. This helps achieve the perfect flaky texture. You can also experiment with different fruits like peaches or blueberries for a variation on this recipe.

Serving Suggestions

These Strawberry Shortcake Biscuit Cups shine when served fresh, but you can elevate them even further with some creative presentations. Consider topping them with a sprinkle of lemon zest or a drizzle of chocolate ganache to add some flair. Fresh mint leaves make for a beautiful garnish that both enhances the visual appeal and adds a refreshing note to each bite.

You can also customize your cups for different dietary preferences. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend, and ensure your baking powder is certified gluten-free. Alternatively, swap regular milk for almond milk or coconut cream for a dairy-free twist that still maintains the delightful flavors.

Storage and Make-Ahead Tips

To ensure your Strawberry Shortcake Biscuit Cups stay fresh for longer, store each component separately. Biscuit cups can be kept at room temperature in an airtight container, while strawberries and whipped cream should be refrigerated. Assembling just before serving helps maintain the integrity of each element, ensuring the biscuits retain their crisp texture and the whipped cream stays fluffy.

If you plan to enjoy these delightful cups over a couple of days, you can freeze the biscuit cups. Once baked and cooled, wrap them tightly in plastic wrap and place them in a freezer bag. When ready to enjoy, simply thaw them at room temperature and reheat in a 350°F (175°C) oven for about 5-7 minutes to restore their freshness.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can, but fresh strawberries will yield the best flavor and texture.

→ How do I store the leftover biscuit cups?

Store the biscuit cups in an airtight container at room temperature for up to 2 days. However, it's best to fill them just before serving.

→ Can I make the biscuits ahead of time?

Absolutely! You can prepare the biscuit dough and refrigerate it for up to 24 hours before baking.

→ What can I substitute for heavy cream?

You can use coconut cream or a non-dairy whipped topping as a lighter alternative.