Strawberry Shortcake Cups

Recipe by COOKGIRl
READY IN: 25mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Note: I think this could be prepared in mini-muffin tins. fyi.
  • Heat the oven to 400 degrees. Place a metal mixing bowl and electric mixer beaters in the freezer.
  • Butter a 12-cup muffin tin.
  • In a large mixing bowl combine the flour, sugar, baking powder, salt and lemon zest.
  • Use a pastry blender to cut the butter into the flour mixture.
  • Add the milk and stir until well combined. I needed to add about one more tablespoon milk to the dough.
  • Turn the dough out onto a lightly floured surface.
  • Divide the dough into 12 balls.
  • Lightly flour the balls and place in a wax paper-lined tortilla press and press to 4 1/2" in diameter. If the dough is still too sticky, lightly flour the waxed paper. Note: Original recipe has you using a rolling pin, rolling the dough out to 1/4" thickness and cutting out rounds with a drinking glass. Using the tortilla press was much easier for both adult and child.
  • Place each flattened round in the buttered muffin tin. The dough should line the cup and come up to the brim. Original recipes says to crimp the edges but I skipped that part.
  • Bake for 10 to 12 minutes or until the edges are light brown. Let cool in the pan before removing to a plate.
  • Meanwhile, prepare the strawberries. Wash and hull the berries and cut them up into either slices or small pieces (small pieces for our toddler). Toss with the sugar and set aside.
  • To whip the cream, pour the whipping cream into a chilled mixing bowl. Using an electric mixer, beat on medium-high until soft peaks form; approximately 2-3 minutes. Add the sugar and vanilla extract and beat for another 30 seconds.
  • Assembling the cups: Fill each cup with a spoonful of whipped cream and top with a spoonful of the strawberries.
  • Preparation time may take longer depending on the age of the child.
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