Description
Mini layered desserts featuring moist shortcake, fresh strawberry compote, and whipped topping. Portable and elegant, these single-serve cups perfect for gatherings or casual desserts. Easy to assemble and ideal for adjusting ingredient ratios.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
½ cup granulated sugar
6 tbsp unsalted butter
1 cup heavy cream
2 cups strawberries (fresh or frozen, thawed)
3 tbsp sugar for compote
1 tsp vanilla extract
½ cup milk
Instructions
Preheat oven to 425°F (220°C) and line six 3.5 oz paper cups with parchment liners
In a bowl, whisk flour, granulated sugar, and baking powder until fully incorporated
Cold butter using a pastry cutter until texture resembles coarse crumbs
Add ½ cup milk and 1 tsp vanilla extract, mixing until just combined
Spoon batter evenly into prepared cups for bottom layers
Place cups on a baking sheet and transfer to oven for 8-10 minutes
Let cool slightly before adding strawberry compote
Toss strawberries with 3 tbsp sugar, let sit 5-10 minutes until softened
Top each cup with compote and whipped heavy cream
Notes
Use 1 cup white rice flour for gluten-free alternative
Substitute coconut oil or vegan butter for dairy-free
Replace heavy cream with coconut cream for vegan version
Strawberries can be swapped with blueberries or peaches
Freeze unbaked batter cups for up to 2 months
- Prep Time: 15
- Cook Time: 10
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 dessert cup
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg