Patriotic Mini Shortcake Cups

Looking for a fun and festive dessert to serve this Fourth of July? These Patriotic Mini Shortcake Cups are the perfect bite-sized treat for your celebration. Packed with layers of buttery shortcake, fluffy whipped cream, and vibrant red and blue berries, they’re just the thing to brighten up your party spread and wow your guests. Plus, they’re super easy to assemble — no need for baking skills that require a pastry degree.

What I love most about these shortcake cups is how versatile they are. Whether you’re hosting a big backyard barbecue or keeping things low-key with family, these little desserts fit right in. You can make them ahead of time, customize the toppings, and even get the kids involved in assembling them. They’re casual enough for a picnic but cute enough to impress your in-laws.

Each layer offers a perfect balance of flavors — the rich, slightly crumbly cake, the sweetness of whipped cream, and the juicy burst of berries. And let’s be real, anything served in a cup is instantly more fun to eat, right? Guests can just grab one and keep mingling without juggling a plate and fork. It’s the kind of no-fuss treat that disappears fast.

And since we’re leaning into the patriotic theme, these mini shortcakes are a great way to show off your red, white, and blue spirit without turning on the oven for hours. Whether you’re making dessert for 4 or 40, these cups bring all the festive vibes with minimal effort — which is exactly what summer entertaining should be all about.

Why You’ll Love It

• Perfectly Festive: With layers of strawberries, blueberries, and whipped cream, these cups bring all the patriotic colors to your table in the cutest way possible.
• No-Fuss Assembly: No fancy tools or complicated steps — just simple layering, which means less time in the kitchen and more time enjoying the holiday.
• Great for Parties: Individual cups make serving easy and mess-free. No slicing, no plating, just grab-and-go goodness.
• Customizable: Swap in different berries, add a drizzle of chocolate, or use pound cake instead of shortcake — you can truly make them your own.
• Make-Ahead Friendly: You can prep all the elements in advance and assemble when ready, making them ideal for busy hosts or potluck-style gatherings.

Ingredient List

For the Shortcake Base:

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

For the Berries:

• 1 1/2 cups fresh strawberries, hulled and chopped
• 1 1/2 cups fresh blueberries
• 2 tablespoons sugar (optional, for macerating the strawberries)

For the Whipped Cream:

• 1 1/2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

To Assemble:

• 8–10 mini dessert cups or jars

Ingredient Notes

• Cold butter is key – I like to cut mine into cubes and pop it in the freezer for a few minutes. This helps the shortcakes come out tender and flaky.
• Fresh berries are best – Rinse and dry them well so they don’t water down the dessert.
• Macerating the strawberries (tossing with sugar and letting them sit) brings out extra juice and sweetness — it’s optional but totally worth it.
• Use full-fat heavy cream – It whips better and holds up longer in the cups.
• Short on time? You can totally use store-bought pound cake or pre-made shortcake rounds in a pinch.

Kitchen Equipment Needed

• Mixing bowls – For making the shortcake dough, prepping berries, and whipping cream. I like using glass so I can see everything clearly.
• Pastry cutter or fork – To cut the cold butter into the flour. A pastry cutter makes it faster and more even.
• Electric mixer or hand whisk – For whipping the cream until it’s fluffy. A hand mixer is my go-to for quick whipped cream.
• Baking sheet + parchment paper – To bake the shortcake dough evenly and with easy cleanup.
• Small dessert cups or jars – For assembling your mini shortcakes. I love using clear plastic party cups so the layers show off beautifully.

Instructions

Step 1: Make the Shortcake Dough

• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt
• Add the cold, cubed butter to the dry mixture. Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs — some pea-sized chunks of butter are totally fine.
• Pour in the milk and vanilla extract. Stir gently with a spoon or spatula until just combined. The dough will be a bit sticky but should hold together.

Pro tip: Don’t overmix! Stir until the ingredients are just combined to keep the shortcakes light and tender.

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Step 2: Bake the Shortcakes

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheet. Flatten them slightly with your fingers or the back of a spoon.
• Bake for 12–15 minutes, or until the tops are golden brown. Let them cool completely on a wire rack before assembling.

Pro tip: For extra golden tops, brush a little milk or cream on each dough mound before baking.

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Step 3: Prep the Berries

• Rinse the strawberries and blueberries, then pat them dry with a paper towel.
• Chop the strawberries into small pieces. If desired, toss them with 1–2 tablespoons of sugar and let them sit for 10–15 minutes to get extra juicy.
• Keep the berries separate until you’re ready to assemble.

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Step 4: Make the Whipped Cream

• Pop your mixing bowl and beaters into the fridge for 10 minutes — it helps the cream whip faster.
• Pour the cold heavy cream into the bowl. Add powdered sugar and vanilla. Beat with an electric mixer on medium-high speed until soft peaks form.

Pro tip: Stop beating as soon as soft peaks hold their shape. Overwhipping can turn it grainy or buttery.

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Step 5: Assemble the Cups

Layer 1 – Crumble the shortcake:
Break the cooled shortcakes into bite-sized chunks and add a layer to the bottom of each cup.

Layer 2 – Add berries:
Spoon in a mix of strawberries and blueberries over the shortcake pieces.

Layer 3 – Add whipped cream:
Top with a generous dollop of whipped cream.

Repeat layers (optional):
If your cups are tall enough, repeat the layers once more for extra indulgence.

Finish and chill:
Top with a few whole berries for a pretty finish. Refrigerate until ready to serve, or serve immediately if everything is freshly made.

Tips and Tricks for Success

• Chill your tools for whipped cream – Cold cream + cold bowl = faster, fluffier whipped cream that holds its shape longer.
• Bake shortcakes ahead of time – They store well at room temperature in an airtight container for up to a day, making assembly super quick on party day.
• Layer just before serving – To keep the shortcake from getting soggy, assemble the cups right before serving or store the components separately.
• Use clear cups or jars – The layered red, white, and blue look is part of the charm! Transparent containers let the colors shine through.
• Cut berries small – Smaller pieces mean better layering and easier bites, especially when serving to kids or a crowd.

Ingredient Substitutions and Variations

• Swap shortcake with pound cake or angel food cake – Great for when you want to skip baking altogether or need a lighter option.
• Use frozen berries in a pinch – Just thaw and drain well before layering to avoid extra moisture.
• Add a cream cheese layer – Mix a little softened cream cheese into your whipped cream for a tangy twist.
• Make it dairy-free – Use a plant-based whipped topping and a non-dairy milk in the shortcake recipe.
• Add a crunch – Sprinkle crushed graham crackers or vanilla wafer crumbs between layers for added texture.

Serving Suggestions

• As a festive party dessert – These mini shortcake cups are perfect for 4th of July BBQs, picnics, or potlucks. Just set them out on a tray and watch them disappear!
• With a sparkler or mini flag on top – Add a festive touch by popping in a mini American flag or sparkler just before serving. It’s a fun way to dress them up for the holiday.
• Alongside a refreshing summer drink – Serve with lemonade, iced tea, or a fruity sangria for the ultimate summer dessert pairing.
• As part of a red, white & blue dessert bar – Pair these with patriotic cupcakes, berry parfaits, or cookies for a beautiful themed spread.
• I love serving these after grilled burgers and corn on the cob – The light, fruity layers are the perfect sweet finish to a hearty summer meal.

Storage and Reheating Instructions

• Store components separately – Keep shortcakes in an airtight container at room temp, berries in the fridge, and whipped cream chilled until ready to assemble.
• Assembled cups should be refrigerated – If already layered, store in the fridge and enjoy within 24 hours for the best texture.
• Avoid freezing – The whipped cream and fresh berries don’t freeze well and can get watery or mushy once thawed.
• Shortcakes can be gently reheated – If you want them slightly warm, pop the shortcake pieces in the oven at 300°F (150°C) for 5 minutes before layering. Just be sure to cool them before adding cream.
• Whip cream fresh if possible – For best flavor and texture, make your whipped cream close to serving time or stabilize it with a spoon of cream cheese if prepping ahead.

Frequently Asked Questions

How far in advance can I make these mini shortcake cups?

You can prep all the components 1–2 days in advance (bake the shortcakes, wash/chop the berries, whip the cream). Just wait to assemble until right before serving so everything stays fresh and crisp.

Can I use canned whipped cream instead of homemade?

Absolutely! If you’re in a hurry, canned whipped cream works. Just note that it doesn’t hold its shape as long, so only add it right before serving.

What if I don’t have dessert cups?

No worries! You can use small mason jars, plastic tumblers, mini ramekins, or even cupcake liners placed in a muffin tin for serving.

Can I make these gluten-free?

Yes! Just swap the flour in the shortcake with a good 1:1 gluten-free baking flour. Most blends work well, especially for simple doughs like this one.

Are there any other fruits I can use?

Totally! Raspberries, blackberries, or even diced cherries would be great additions or swaps—just stick with the red/blue theme for that patriotic pop.

Can I double the recipe for a larger crowd?

Definitely. This recipe is super easy to scale up—just double all ingredients and make a few extra batches of shortcake if needed.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!