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Strawberry Shortcake Biscuit Cups

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Fluffy, golden biscuit cups filled with juicy macerated strawberries and topped with clouds of fresh whipped cream. This easy, nostalgic dessert is perfect for gatherings and can be made in under 40 minutes.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 3/4 cup buttermilk, cold (or milk with a squeeze of lemon juice)
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries, hulled and diced
  • 2–3 tablespoons granulated sugar (for strawberries)
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

  1. In a small bowl, combine diced strawberries with 2–3 tablespoons sugar and 1 teaspoon lemon juice. Stir and set aside to macerate.
  2. Preheat oven to 425°F (220°C). Lightly grease a 12-cup muffin tin.
  3. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  4. Add cold, cubed butter and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs.
  5. Pour in cold buttermilk and vanilla extract. Stir gently until just combined; do not overmix.
  6. Divide dough evenly among muffin cups, filling each about 2/3 full. Make a well in the center of each mound.
  7. Bake for 15–18 minutes until tops are golden and a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
  8. In a cold bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat until soft peaks form.
  9. Once biscuit cups are cool, gently press down the center to create space for filling.
  10. Spoon macerated strawberries into each biscuit cup and top with whipped cream. Garnish with extra strawberry slices or mint if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and coconut cream. Macerate strawberries ahead for juicier filling. Assemble just before serving for best texture. Biscuits can be baked ahead and stored airtight for up to 2 days.

Nutrition

Keywords: strawberry shortcake, biscuit cups, easy dessert, summer dessert, whipped cream, individual shortcake, potluck dessert, kid-friendly, berry dessert

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