Patriotic Mini Shortcake Cups
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.
Equipment
- Mixing Bowls
- Pastry cutter or fork
- Electric Mixer (or Hand Whisk)
- Baking sheet & parchment paper
- Small dessert cups or jars
Ingredients
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
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.
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.
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.
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.
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.
Notes
Nutritional Value Per Serving:
- Calories: 220–250 kcal
- Fat: 12g
- Carbohydrates: 28g
- Sugar: 15g
- Protein: 3g