Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream, chilled
- 2 tablespoons granulated sugar (adjust to taste)
- 1 cup biscuit mix
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In a mixing bowl, combine the biscuit mix and milk until just blended.
- Spoon batter into the muffin tin, filling each cup halfway.
- Bake for 12-15 minutes or until golden brown. Cool for 5 minutes before transferring to a wire rack.
- In another bowl, whip the heavy cream with sugar until soft peaks form. Add vanilla extract.
- Toss sliced strawberries with extra sugar if desired; let sit for 10 minutes.
- To assemble, fill cooled biscuit cups with whipped cream and top with strawberries.
Notes
- Use fresh strawberries for optimal sweetness and texture.
- Consider adding a layer of lemon curd for an extra zing.
- Store assembled cups in the fridge for up to two days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Strawberry Shortcake Cup (85g)
- Calories: 210
- Sugar: 14g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg