Strawberry lemon shortcake cups layer small pieces of tender biscuit with lemon-scented whipped cream and juicy strawberries. Keep the components separate until close to serving so the biscuit retains some texture.
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Recipe at a Glance
- Yield: 6 cups
- Preparation: 30 minutes
- Cooking: 15 minutes
- Resting and chilling: Cool biscuits fully before layering
Table of Contents
Ingredients
Shortcakes
| Ingredient and amount |
|---|
| 200 g all-purpose flour |
| 35 g granulated sugar |
| 2 teaspoons baking powder |
| 1/4 teaspoon salt |
| 60 g cold unsalted butter, cubed |
| 120 ml cold heavy cream |
Fruit and cream
| Ingredient and amount |
|---|
| 400 g strawberries, diced |
| 2 tablespoons granulated sugar |
| 1 teaspoon lemon juice |
| 300 ml cold heavy cream |
| 2 tablespoons powdered sugar |
| Finely grated zest of 1 lemon |
Before You Start
Keep butter and cream cold when making the shortcake dough; avoid kneading it heavily.
Directions
1. Make dough
Heat oven to 200°C (400°F). Whisk flour, sugar, baking powder and salt. Rub in cold butter to coarse crumbs. Add 120 ml cream and stir just until clumps form.
2. Bake
Pat dough into a 2 cm thick rectangle on parchment. Cut into six pieces and space on a tray. Bake 13–17 minutes until risen and golden. Cool completely.
3. Prepare berries
Toss diced strawberries with sugar and lemon juice. Leave 15 minutes, then spoon off excess juice if very wet.
4. Whip cream
Whip 300 ml cream with powdered sugar and lemon zest to soft peaks. Break cooled biscuits into small chunks.
5. Layer
Alternate biscuit chunks, berries and cream in six glasses. Serve within 1 hour for the best contrast in textures.
Cook’s Tips
- Keep butter and cream cold when making the shortcake dough; avoid kneading it heavily.
- Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.
Storage
Refrigerate assembled cups for up to 24 hours, though biscuits soften. Keep unassembled biscuits airtight for 2 days and fruit and cream refrigerated separately for 1 day.
Frequently Asked Questions
Can I use store-bought biscuits?
Yes. Choose plain tender biscuits or shortcakes and use roughly the same volume.
Can I use other berries?
Raspberries or diced peaches also work; drain extra juice before layering.