Strawberry Shortcake Biscuit Cups – Easy Fluffy Dessert with Fresh Cream

Picture this: the scent of sweet strawberries mingling with the buttery aroma of golden biscuits, all topped off with pillowy clouds of fresh whipped cream. There’s something downright magical about pulling a tray of warm, fluffy biscuit cups from the oven, especially when you know they’re destined to be filled with ripe, juicy berries and a generous swirl of homemade cream. The first time I made these Strawberry Shortcake Biscuit Cups, I couldn’t believe how simple they were—yet the result was pure, nostalgic comfort in every bite.

I still remember that rainy Saturday afternoon when I was knee-high to a grasshopper, watching my grandmother cut biscuits by hand. She’d always let me sneak a little extra sugar into the strawberries, and we’d giggle when my fingers got sticky. Years later, I tried to recreate that magic for my own family, and honestly, I wish I’d thought of making them in individual cups sooner. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

My family couldn’t stop sneaking these biscuit cups off the cooling rack (I caught my son with whipped cream all over his nose—it was priceless). They’re dangerously easy to assemble, look adorable on a dessert tray, and you don’t even need plates—just grab a spoon and dig in! Whether you’re brightening up your Pinterest cookie board, looking for a sweet treat for your kids, or trying to impress at your next potluck, these fluffy strawberry shortcake biscuit cups have you covered.

After testing this recipe more than a few times (in the name of research, of course), I can confidently say it’s become a staple for family gatherings, gifting to neighbors, and those “just because” moments. It feels like a warm hug in dessert form, and you’re going to want to bookmark this one for all your strawberry-loving days.

Why You’ll Love These Strawberry Shortcake Biscuit Cups

Let’s face it: not all strawberry shortcake recipes are created equal. After years in the kitchen as a recipe developer (and a lifelong shortcake enthusiast), I’ve landed on this version for a handful of reasons. It’s not just about the taste—though, trust me, it’s phenomenal. It’s about the experience, the ease, and the little details that make you swoon after the very first bite.

• Quick & Easy: You can whip up these biscuit cups in under 40 minutes, start to finish. No fancy equipment, no chilling dough for hours—just mix, bake, and assemble.
• Simple Ingredients: Everything you need is likely already in your kitchen—basic flour, sugar, butter, cream, and fresh strawberries. No need for a grocery marathon.
• Perfect for Every Occasion: These are a hit at brunch, backyard BBQs, Mother’s Day mornings, or as a sweet surprise for your kids after school.
• Crowd-Pleaser: The fluffy biscuits, juicy strawberry filling, and cloud-like whipped cream appeal to both picky kids and dessert-savvy adults. I’ve never had leftovers—ever!
• Unbelievably Delicious: Thanks to a quick, high-heat bake and a touch of vanilla in the cream, you get that soft-yet-crumbly texture and bright, fruity flavor that makes you close your eyes with happiness.

What sets these apart? For one, baking the shortcake in individual cups means everyone gets their own perfect serving—no fighting for the best piece. Plus, the biscuit dough is made with a touch of buttermilk for extra fluffiness. The strawberries are macerated just long enough to release their syrupy goodness, and the whipped cream is sweetened just right (not too much, not too little).

This isn’t just another strawberry shortcake recipe. It’s the kind that makes you want to grab a spoon and dig in before you’ve even finished assembling. It’s comfort food, but a little lighter, a little brighter, and a whole lot more fun. Whether you’re hosting friends or treating yourself, you’ll love how this dessert turns any gathering into a celebration. Honestly, it’s the kind of treat that brings everyone to the kitchen—so you might want to make a double batch.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature, fluffy biscuit texture without any fuss. Most are pantry staples, and you can easily swap a few things if you need to. Here’s what you’ll need for the best strawberry shortcake biscuit cups:

• For the Biscuit Cups:
  • All-purpose flour (240g) – the base for tender, fluffy biscuits
  • Granulated sugar (2 tablespoons / 25g) – just a touch for subtle sweetness
  • Baking powder (1 tablespoon / 12g) – helps them rise beautifully
  • Salt (1/2 teaspoon / 3g) – balances the flavors
  • Unsalted butter (6 tablespoons / 85g), cold and cubed – gives that rich, flaky texture (I love using Kerrygold for extra flavor)
  • Buttermilk (3/4 cup / 180ml), cold – makes the biscuits super fluffy (or use milk with a squeeze of lemon juice if you’re out of buttermilk)
  • Vanilla extract (1 teaspoon / 5ml) – for a hint of warmth
• For the Strawberry Filling:
  • Fresh strawberries (1 pound / 450g), hulled and diced – the star of the show (in summer, farmer’s market berries are unbeatable)
  • Granulated sugar (2–3 tablespoons / 25–38g) – helps the strawberries get juicy and sweet
  • Lemon juice (1 teaspoon / 5ml) – brightens the fruit flavor
• For the Whipped Cream:
  • Heavy whipping cream (1 cup / 240ml), cold – for those dreamy peaks
  • Powdered sugar (2 tablespoons / 16g) – adds just the right touch of sweetness
  • Vanilla extract (1/2 teaspoon / 2.5ml) – gives the cream classic flavor

Ingredient Tips:

• If you need a gluten-free version, swap the flour with a 1:1 gluten-free baking blend (I’ve had good results with King Arthur’s).
• For dairy-free, use vegan butter and coconut cream for whipping (chill the coconut cream and whip as you would regular cream).
• Out of fresh strawberries? Frozen berries work in a pinch—just thaw and pat dry before using.
• Want an extra tangy note? Add a spoonful of Greek yogurt to the whipped cream mixture.

These ingredients are straightforward, but the magic comes from the way they work together. Trust me, you’ll taste the difference with fresh cream and real vanilla.

Equipment Needed

You don’t need a fancy kitchen to pull off these strawberry shortcake biscuit cups—just a few basics and maybe a favorite mixing bowl or two. Here’s what I use:

• 12-cup muffin tin or standard cupcake pan – This gives the biscuits their cute, cup shape. If you only have a 6-cup tin, bake in batches.
• Mixing bowls – One medium for biscuits, one small for strawberries, and one for cream.
• Pastry cutter or two forks – For cutting butter into the flour. If you don’t have a cutter, cold fingertips work too (messy, but fun!).
• Measuring cups and spoons – Accuracy matters for the fluffiest biscuits.
• Electric mixer or hand whisk – For whipping the cream. If you’re feeling old-school, a big balloon whisk does the trick (and doubles as an arm workout).
• Rubber spatula or wooden spoon – For folding ingredients together gently.
• Cookie scoop or ice cream scoop – Makes portioning the biscuit dough super easy. A big spoon works in a pinch.
• Cooling rack – Helps biscuit cups cool evenly and stay fluffy.

Personal Tips: I’ve used both nonstick and silicone muffin tins—both work, but I always give them a quick spritz of baking spray just to be safe. If you don’t have a muffin tin, you can shape the dough into mounds on a parchment-lined baking sheet; they’ll be more rustic, but just as tasty.

For maintaining your muffin tin, I recommend washing by hand and drying immediately to keep it from rusting. Budget-friendly tools work perfectly here—no need to splurge, just keep them clean and dry for next time.

How to Make Fluffy Strawberry Shortcake Biscuit Cups

1. Prep the Strawberries (10 minutes):
   • In a small bowl, combine 1 pound (450g) diced fresh strawberries with 2–3 tablespoons (25–38g) granulated sugar and 1 teaspoon (5ml) lemon juice. Stir well and set aside to macerate. The berries will get syrupy and sweet as they sit—give them a stir now and then while you prep everything else.
2. Make the Biscuit Dough (10 minutes):
   • Preheat your oven to 425°F (220°C). Lightly grease a 12-cup muffin tin.
   • In a medium mixing bowl, whisk together 2 cups (240g) all-purpose flour, 2 tablespoons (25g) sugar, 1 tablespoon (12g) baking powder, and 1/2 teaspoon (3g) salt.
   • Add 6 tablespoons (85g) cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until it looks like coarse crumbs with pea-sized bits.
   • Pour in 3/4 cup (180ml) cold buttermilk and 1 teaspoon (5ml) vanilla. Stir gently with a spatula until just combined—don’t overmix! The dough will be shaggy but should hold together if you squeeze it.
3. Shape and Bake the Biscuit Cups (15–18 minutes):
   • Using a cookie scoop or large spoon, divide the dough evenly among the muffin cups. Each should be about 2/3 full (don’t pack it in—let the dough stay loose for fluffiness).
   • With the back of a spoon, gently make a well in the center of each mound. This is where the strawberries will go later.
   • Bake for 15–18 minutes, or until tops are lightly golden and a toothpick comes out clean. The kitchen will smell amazing!
   • Let the biscuit cups cool in the pan for 5 minutes, then transfer to a wire rack. If they stick, run a thin knife around the edges.
4. Whip the Cream (5 minutes):
   • In a cold mixing bowl, combine 1 cup (240ml) heavy cream, 2 tablespoons (16g) powdered sugar, and 1/2 teaspoon (2.5ml) vanilla extract.
   • Beat with an electric mixer on medium-high until soft peaks form. Don’t overwhip—you want billowy, not buttery!
5. Assemble the Shortcake Cups (5 minutes):
   • Once the biscuit cups are completely cool, use a spoon to gently press down the center, creating space for filling.
   • Spoon a generous amount of the macerated strawberries (and their juices!) into each biscuit cup.
   • Top with a big dollop of fresh whipped cream. Garnish with extra strawberry slices or a little mint if you’re feeling fancy.

Troubleshooting: If your biscuits seem tough, don’t panic—they were probably overmixed. Next time, mix just until the dough comes together. If the cups stick to the pan, a little extra baking spray or parchment in the bottoms does wonders.

Personal tip: Make all your components first, then assemble just before serving for the freshest, fluffiest experience.

Cooking Tips & Techniques

After many rounds of strawberry shortcake experiments, I’ve learned a few things that truly make this dessert shine. Here are my favorite tips for nailing fluffy, crave-worthy biscuit cups every time:

• Keep Everything Cold: Cold butter and buttermilk are your secret weapons for tender, flaky biscuits. I sometimes pop my flour in the freezer for a few minutes if the kitchen’s warm.
• Don’t Overwork the Dough: The temptation to mix until smooth is real—but stop as soon as the dough comes together, lumps and all. Overmixing makes biscuits dense, not fluffy.
• Well in the Center: Making a well in each dough mound before baking helps hold more strawberries and cream. Don’t skip this step!
• Test for Doneness: Biscuits are done when the tops are golden and a toothpick comes out clean. If you’re unsure, gently press the top—it should spring back.
• Macerate the Strawberries: Letting the berries sit with sugar and lemon juice draws out their juices and intensifies their flavor. Ten minutes is usually enough, but more time is even better.

Common Mistakes & How to Avoid Them: Once, I forgot to add sugar to the whipped cream—let’s just say, it wasn’t the same! Always taste your whipped cream before topping. If your biscuits turn out dry, try measuring flour by spooning it lightly into the cup and leveling off (too much flour = dry biscuits).

If you’re multitasking (who isn’t?), prep the strawberries and cream while the biscuits bake. That way, everything comes together without any waiting. For consistent results, use the same measuring cups and check your oven temp with an oven thermometer if you have one.

And if all else fails? A little extra whipped cream covers a multitude of baking sins. That’s a lesson I learned from my grandma, and it’s never failed me yet.

Variations & Adaptations

There’s no one right way to enjoy strawberry shortcake, and these biscuit cups are super flexible. Here are a few fun ways to change things up based on your tastes, dietary needs, or what’s in season:

• Gluten-Free: Use a 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur). The biscuits will be slightly more tender but still fluffy and delicious.
• Dairy-Free: Swap the butter with vegan butter, use unsweetened almond or oat milk with a squeeze of lemon for buttermilk, and whip chilled coconut cream instead of heavy cream. (I’ve done this for friends and it’s a hit every time!)
• Fruit Swaps: Not a strawberry fan? Try blueberries, raspberries, or a mix of stone fruits like peaches and plums. I once made a triple berry version and everyone flipped.
• Chocolate Twist: Fold mini chocolate chips into the biscuit dough, or drizzle melted chocolate over the finished cups for a decadent touch.
• Extra Lemon: Add a teaspoon of lemon zest to the biscuit dough for a bright, citrusy note.

Want to serve warm? Gently reheat the biscuit cups in a low oven before assembling. For potlucks, you can bake the biscuits in mini muffin tins for bite-sized treats. And if you’re working around allergies, the recipe is naturally nut-free—just double-check your baking powder for cross-contamination.

My personal favorite? Swapping in fresh basil or mint with the strawberries for a herbaceous, summery flavor. Play around and make these your own—there’s no wrong way to shortcake!

Serving & Storage Suggestions

Strawberry shortcake biscuit cups are best enjoyed fresh, but they’re surprisingly forgiving if you need to make parts ahead. Here’s how I like to serve and store them:

• Serving Temperature: Serve the cups at room temperature or slightly warm. If they’ve cooled completely, a quick zap (10 seconds) in the microwave brings back that just-baked softness.
• Presentation Tips: Pile the biscuit cups on a pretty cake stand, or line them up on a rustic wood board for a Pinterest-worthy look. Garnish with extra strawberry slices or mint sprigs for color.
• Pairings: These cups go great with a glass of cold milk, a pot of tea, or even a bubbly glass of Prosecco for brunch. For a full dessert spread, add lemon bars or mini cheesecakes.
• Storage: Keep unfilled biscuit cups in an airtight container at room temp for up to 2 days, or freeze for up to 1 month. Strawberries and whipped cream are best made fresh, but you can keep macerated berries in the fridge for 1–2 days. Whipped cream lasts 1 day in the fridge—re-whip if needed.
• Reheating: Warm the biscuit cups in a 300°F (150°C) oven for 5 minutes or microwave briefly. Assemble with berries and cream just before serving for best texture.
• Flavor Development: The strawberries get juicier as they sit, so leftovers (if you have any!) are even more syrupy and delicious the next day.

Honestly, these are so good fresh, they rarely last long enough to worry about storage. But if you do have leftovers, you’re in for a treat tomorrow!

Nutritional Information & Benefits

Each strawberry shortcake biscuit cup (with cream and berries) has approximately:

• Calories: 250
• Protein: 4g
• Fat: 13g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 14g

Health Benefits: Strawberries are full of vitamin C and antioxidants, and using homemade whipped cream lets you skip preservatives found in store-bought versions. You can adjust sugar to taste or swap in a sugar substitute for a lower-carb treat.

Dietary Notes: This recipe is nut-free and can be made gluten-free or dairy-free with simple swaps. It does contain gluten (in the standard version), dairy, and eggs (if your baking powder includes them—most don’t).

I love that you can control exactly what goes in—if you’re looking for a lighter dessert, use less cream or swap the sugar. It’s all about balance, and this treat proves dessert can be delicious and satisfying without going overboard.

Conclusion

If you’re searching for a show-stopping dessert that’s as easy as it is irresistible, these fluffy strawberry shortcake biscuit cups with fresh whipped cream are your answer. They’re quick, customizable, and a guaranteed hit with just about everyone. Whether you stick to the classic or add your own twist, you’ll end up with a dessert that feels like a celebration in every bite.

Personally, I love this recipe because it brings back sweet memories every time I make it—and creates new ones with every batch. Give it a try, and don’t be afraid to put your own spin on it (I’d love to hear what you change up!).

Bookmark this recipe, share it with your friends, or leave a comment below if you try it—I can’t wait to see how your strawberry shortcake biscuit cups turn out. Honestly, dessert should be this easy and this joyful—so grab your berries and get baking!

Frequently Asked Questions

Can I make the biscuit cups ahead of time?

Yes! Bake and cool the biscuit cups, then store them in an airtight container for up to 2 days. Fill with strawberries and cream just before serving for best results.

What if I don’t have buttermilk?

No problem—just use regular milk with a teaspoon of lemon juice or vinegar stirred in. Let it sit for 5 minutes before using.

Can I use frozen strawberries?

Yes, but thaw them completely and pat dry before macerating with sugar. Fresh strawberries give the best flavor and texture, though.

Is there a way to make these gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture will be slightly different but still delicious.

How do I keep the whipped cream from deflating?

Use very cold cream and bowl, and whip just to soft peaks. If it sits too long, quickly re-whip by hand before serving. For extra stability, add a tablespoon of instant pudding mix while whipping (old school trick!).

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