Strawberry Shortcake Cups

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“Adapted from”
12 shortcake cups

Ingredients Nutrition


  1. Note: I think this could be prepared in mini-muffin tins. fyi.
  2. Heat the oven to 400 degrees. Place a metal mixing bowl and electric mixer beaters in the freezer.
  3. Butter a 12-cup muffin tin.
  4. In a large mixing bowl combine the flour, sugar, baking powder, salt and lemon zest.
  5. Use a pastry blender to cut the butter into the flour mixture.
  6. Add the milk and stir until well combined. I needed to add about one more tablespoon milk to the dough.
  7. Turn the dough out onto a lightly floured surface.
  8. Divide the dough into 12 balls.
  9. 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.
  10. 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.
  11. Bake for 10 to 12 minutes or until the edges are light brown. Let cool in the pan before removing to a plate.
  12. 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.
  13. 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.
  14. Assembling the cups: Fill each cup with a spoonful of whipped cream and top with a spoonful of the strawberries.
  15. Preparation time may take longer depending on the age of the child.

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