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Easy Heart-Shaped Strawberry Shortcake Cups Recipe

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These adorable heart-shaped strawberry shortcake cups are quick and easy to make, featuring tender shortcakes, juicy macerated strawberries, and light whipped cream. Perfect for Valentine’s Day, birthdays, or any occasion that needs a little extra love.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and diced
  • 2 tablespoons granulated sugar (for strawberries)
  • 1 teaspoon fresh lemon juice
  • 1 ½ cups all-purpose flour
  • ⅓ cup granulated sugar (for shortcakes)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • ½ cup heavy cream (plus more for brushing)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 large egg
  • 1 cup heavy whipping cream (for whipped cream)
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract (optional, for whipped cream)

Instructions

  1. In a medium bowl, combine diced strawberries, 2 tablespoons granulated sugar, and lemon juice. Stir gently and let sit for at least 15 minutes to macerate.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, and salt. Add cold cubed butter and cut in with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized butter pieces.
  4. In a small bowl, whisk together ½ cup heavy cream, vanilla extract, almond extract, and egg. Pour into flour mixture and stir with a fork just until dough comes together (do not overmix).
  5. Turn dough out onto a lightly floured surface. Pat into a rectangle about ½-inch thick. Use a heart-shaped cookie cutter to cut out hearts, pressing straight down without twisting. Gather scraps, press together, and cut more hearts (about 6-8 total).
  6. Place hearts on prepared baking sheet, spacing 2 inches apart. Brush tops with extra heavy cream and sprinkle with coarse sugar if desired. Bake for 12-15 minutes until golden brown on edges and firm to the touch.
  7. While shortcakes cool, pour cold heavy whipping cream into a chilled mixing bowl. Beat on medium-high speed until soft peaks form. Add powdered sugar and vanilla, then beat until stiff peaks form.
  8. Once shortcakes have cooled for at least 10 minutes, split each heart in half horizontally with a serrated knife. Place bottom half on a plate or cup. Spoon macerated strawberries and juices over bottom. Add a dollop of whipped cream. Place top half on cream, then add more strawberries and cream on top. Garnish with a strawberry slice if desired.

Notes

Keep butter and cream cold for best texture. Do not twist the cookie cutter when cutting hearts. Macerate strawberries for the full 15 minutes to develop syrup. Make whipped cream just before serving. For make-ahead: bake shortcakes up to a day in advance, store at room temperature; macerate strawberries and refrigerate; whip cream just before assembling.

Nutrition

Keywords: strawberry shortcake, heart-shaped, Valentine's Day, easy dessert, strawberry dessert, shortcake cups

Find it online: https://snappyspoon.com/easy-heart-shaped-strawberry-shortcake-cups-recipe/