Print

Fluffy Star Spangled Strawberry Shortcake Cups

star spangled strawberry shortcake cups - featured image
Print Recipe

A light and airy patriotic dessert featuring fluffy star-shaped shortcakes layered with macerated strawberries and whipped cream, perfect for summer gatherings and patriotic occasions.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 2 teaspoons (8 g) baking powder
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon (3 g) salt
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 3/4 cup (180 ml) whole milk, room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 3 cups (about 450 g) fresh strawberries, hulled and sliced
  • 2 tablespoons (25 g) granulated sugar
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 2 tablespoons (15 g) powdered sugar
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1/2 cup (75 g) fresh blueberries
  • Additional sliced strawberries for topping

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together sifted flour, baking powder, granulated sugar, and salt.
  3. Add cold, cubed unsalted butter to the dry ingredients and work it in with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits.
  4. Pour in whole milk and vanilla extract; stir gently with a rubber spatula until just combined. The dough will be sticky.
  5. Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle.
  6. Use a 3-inch star-shaped cutter to cut out shapes, pressing straight down without twisting. Gather scraps, re-pat, and cut more stars until dough is used.
  7. Place star shortcakes on the prepared baking sheet about 1 inch apart. Bake for 12-15 minutes until golden brown and puffed.
  8. While baking, combine sliced strawberries, granulated sugar, and lemon juice in a medium bowl. Let sit at room temperature for 20-30 minutes to macerate.
  9. Chill a mixing bowl and whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  10. Once shortcakes have cooled slightly, break each star in half horizontally.
  11. In serving cups, layer a shortcake bottom, spoonful of macerated strawberries with juice, a dollop of whipped cream, and top with the other shortcake half.
  12. Garnish with fresh blueberries and extra strawberry slices.
  13. Refrigerate the cups for 15-20 minutes before serving. Serve chilled or at room temperature.

Notes

Keep butter cold to create flaky pockets; do not overmix batter to avoid dense shortcakes. Use ripe but firm strawberries and whip cream to soft peaks. Assemble shortly before serving to prevent sogginess. For dairy-free, substitute milk with almond or oat milk and use coconut whipped cream. For gluten-free, use a gluten-free flour blend but expect a denser texture.

Nutrition

Keywords: strawberry shortcake, patriotic dessert, Fourth of July dessert, summer dessert, star-shaped shortcakes, whipped cream, macerated strawberries

Find it online: https://blingbite.com/fluffy-star-spangled-strawberry-shortcake-cups-easy-patriotic-dessert-recipe/