Ingredients for Strawberry Shortcake Cups
- Unbleached Flour
- ¼ cup granulated sugar
- Baking Powder
- Salt
- Lemon Zest
- 6 tablespoons (3 ounces) unsalted butter, melted
- ¾ cup milk
- Strawberry
- Heavy Cream
- Vanilla Extract
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How to Make Strawberry Shortcake Cups
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
- In a large bowl, combine Bisquick baking mix and milk. Stir until just combined. Do not overmix.
- Stir in melted butter.
- Fill each muffin cup about ¾ full.
- Bake for 12-15 minutes, or until golden brown.
- While the shortcakes are baking, combine sliced strawberries and sugar in a bowl. Let sit for 10-15 minutes to allow the strawberries to release their juices.
- Once the shortcakes are baked, let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, fill each shortcake cup with whipped cream and top with the macerated strawberries.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
27g
Fat
42g
Carbs
8g
