Strawberry Shortcake Cups Recipes

Steps:

• Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened. , Fill 8 greased muffin cups two-thirds full. Bake at 425° until golden, about 12 minutes. Remove from the pan to cool on a wire rack. , Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes.

Steps:

• Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
• Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.

Steps:

• Note: I think this could be prepared in mini-muffin tins. fyi.
• Heat the oven to 400 degrees. Place a metal mixing bowl and electric mixer beaters in the freezer.
• Butter a 12-cup muffin tin.
• In a large mixing bowl combine the flour, sugar, baking powder, salt and lemon zest.
• Use a pastry blender to cut the butter into the flour mixture.
• Add the milk and stir until well combined. I needed to add about one more tablespoon milk to the dough.
• Turn the dough out onto a lightly floured surface.
• Divide the dough into 12 balls.
• Lightly flour the balls and place in a wax paper-lined tortilla press and press to 4 1/2" in diameter. If the dough is still too sticky, lightly flour the waxed paper. Note: Original recipe has you using a rolling pin, rolling the dough out to 1/4" thickness and cutting out rounds with a drinking glass. Using the tortilla press was much easier for both adult and child.
• Place each flattened round in the buttered muffin tin. The dough should line the cup and come up to the brim. Original recipes says to crimp the edges but I skipped that part.
• Bake for 10 to 12 minutes or until the edges are light brown. Let cool in the pan before removing to a plate.
• Meanwhile, prepare the strawberries. Wash and hull the berries and cut them up into either slices or small pieces (small pieces for our toddler). Toss with the sugar and set aside.
• To whip the cream, pour the whipping cream into a chilled mixing bowl. Using an electric mixer, beat on medium-high until soft peaks form; approximately 2-3 minutes. Add the sugar and vanilla extract and beat for another 30 seconds.
• Assembling the cups: Fill each cup with a spoonful of whipped cream and top with a spoonful of the strawberries.
• Preparation time may take longer depending on the age of the child.

Steps:

• Heat oven to 350°F.
• Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
• Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from pan. Remove from pan to wire racks; cool completely.
• Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Chop half the strawberries. Add to cream cheese mixture; mix well. Pipe or spoon into cookie cups.
• Refrigerate 1 hour. Slice remaining strawberries, then place over filled cookie cups just before serving.

Steps:

• Place the strawberries into a glass bowl and sprinkle with sugar. Stir condensed milk into strawberries and mash together with a fork until somewhat juicy. Cover and refrigerate 30 minutes to 1 hour.
• Place each shortcake cup onto a dessert plate. Evenly divide the strawberries and their juice among the shortcake cups. Top with whipped cream to serve.