Strawberry Shortcake Biscuit Cups

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

Highlighted under: Dessert Haven

I am absolutely thrilled to share my latest creation: Strawberry Shortcake Biscuit Cups! These little delights combine flaky, buttery biscuits with fresh, juicy strawberries and a dollop of whipped cream. Each cup is a perfect balance of sweetness and texture that makes it an irresistible treat for any occasion. Whether it’s a summer picnic or a cozy dessert at home, these biscuit cups are sure to impress and satisfy. Get ready to indulge in a dessert that’s as easy to make as it is delicious!

Created by

Margaret Hill

Last updated on 2026-02-28T01:45:35.096Z

Creating these Strawberry Shortcake Biscuit Cups was a delightful experiment that combined my love for biscuits with fresh strawberries. I found that using chilled butter made a significant difference, resulting in light and fluffy biscuits that perfectly cradle the strawberries. The secret is to handle the dough as little as possible!

While testing different variations, I realized that letting the strawberries macerate in sugar for 30 minutes enhances their natural sweetness and juiciness. This simple step elevates the flavor and makes every bite a burst of fresh goodness.

What You'll Love About These Biscuit Cups
Flaky biscuits that melt in your mouth
Fresh strawberries bursting with flavor
Versatile dessert that impresses every time

The Art of Biscuit Making

Creating the perfect biscuit cups hinges on the technique of handling the dough. When mixing the butter into the dry ingredients, aim for a texture resembling coarse crumbs. This step is crucial as it ensures that the biscuits will be flaky and light. Avoid overworking the dough; a gentle knead just a few times is sufficient to bring everything together without developing too much gluten, which can lead to tough biscuits.

Baking temperatures play a significant role in achieving the desired golden-brown finish. Preheating your oven to 400°F (200°C) allows the biscuits to rise quickly, creating a flaky outer layer while keeping the inside tender. Keep an eye on them as they bake, and look for a light, golden color on the edges, typically around 12-15 minutes, depending on your oven's efficiency.

Strawberry Selection and Preparation

Using fresh, ripe strawberries is key to enhancing the overall flavor of your biscuit cups. When selecting strawberries, look for vibrant red fruits that are firm to the touch, avoiding any that are overly soft or have blemishes. When preparing them, hulled and sliced strawberries mixed with sugar and vanilla extract will create a syrupy consistency as they sit, providing a flavorful filling for your cups.

For added depth, consider macerating the strawberries for a longer period, perhaps up to an hour, to draw out more juices and intensify the flavors. If fresh strawberries aren’t available, you can substitute them with frozen strawberries; just thaw and drain any excess liquid before using to prevent soggy biscuits.

Whipped Cream Variations

While the classic whipped cream is a delightful topping, feel free to get creative. For a hint of flavor, try infusing the cream with a touch of almond extract or a splash of orange zest while whipping it. This adds an exciting twist and complements the strawberries beautifully, enhancing the overall presentation without overpowering the main ingredients.

If you need a lighter alternative, you can substitute half of the heavy cream with a non-dairy option like coconut cream. Chill a can of coconut milk overnight, then scoop out the solidified cream to whip. This not only provides a unique flavor but also caters to dairy-free diets, making the dessert accessible to more people.

Ingredients

For the Biscuit Cups

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

For the Strawberry Filling

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 teaspoon vanilla extract

For the Whipped Cream

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

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries, granulated sugar, and vanilla extract. Stir gently and set aside for about 30 minutes to allow the strawberries to release their juices.

Make the Biscuit Dough

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

Shape and Bake

Turn the dough out onto a floured surface and gently knead it a few times. Roll out to about 1-inch thickness, then cut out rounds using a biscuit cutter or a glass. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.

Whip the Cream

While the biscuits are baking, prepare the whipped cream. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, continuing to beat until stiff peaks form.

Assemble the Cups

Once the biscuits are cool, split them in half. Spoon some of the strawberry mixture onto the bottom half of each biscuit, add a dollop of whipped cream, and then place the top half on. Serve immediately for the best flavor and texture.

Pro Tips

Make sure to chill your mixing bowl and beaters before whipping the cream for extra fluffiness. Additionally, feel free to swap strawberries with other berries for a flavorful twist!

Make-Ahead Tips

These Strawberry Shortcake Biscuit Cups can be prepared in advance, making them ideal for gatherings. You can make the biscuit dough a day ahead and store it in the refrigerator, wrapped tightly in plastic wrap. When you're ready to bake, simply roll it out and cut the rounds before popping them in the oven; this ensures they’ll be fresh and flaky when served.

Additionally, you can pre-make the strawberry filling and whipped cream. Store the strawberries in an airtight container in the refrigerator for up to two days. The whipped cream can also be prepared ahead; however, it's best whipped just before serving to retain its fluffy texture. If stored, whip it again lightly before using.

Serving Suggestions

These biscuit cups shine as a stand-alone dessert or can be elevated with a drizzle of chocolate or a sprinkle of nuts for added texture. Serve them on a large platter for a casual gathering, making it easy for guests to help themselves. Alternatively, you can serve them individually in small cups for a charming presentation at more formal occasions.

For a fun variation, try adding a layer of lemon curd beneath the strawberries for a refreshing citrus tang. You can also switch up the fruit used in the filling; raspberries or blueberries can be delightful substitutes for a different flavor experience while keeping the essence of the dessert intact.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well before use.

→ How can I make these biscuit cups gluten-free?

Substitute all-purpose flour with a gluten-free baking blend that measures cup for cup.

→ Can I make the biscuit dough ahead of time?

Yes, the biscuit dough can be prepared in advance and refrigerated for up to 24 hours before baking.

→ What’s the best way to store leftovers?

Store leftover biscuit cups in an airtight container in the refrigerator for up to two days. Assemble just before serving.