Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1/2 cup heavy cream
1 1/2 cups ripe strawberries
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C)
Whisk flour, granulated sugar, baking powder, and salt in a bowl
Add cold butter and cut into the dry ingredients until crumbly
Stir in 6 tablespoons heavy cream until a dough forms
Divide dough into 8 portions and press into muffin tin cups
Bake for 20 minutes or until golden and cracked
Let cool completely
Toss strawberries with 2 tablespoons sugar and let macerate for 20 minutes
Whip remaining 1 1/2 cups heavy cream with vanilla extract until stiff peaks form
Fill each cup halfway with strawberries, top with whipped cream, and serve
Notes
For gluten-free version, substitute all-purpose flour with certified gluten-free blend
Vegan alternative: use vegan butter and plant-based heavy cream
Cups can be assembled up to a day in advance—store components separately and add whipped cream just before serving
- Prep Time: 30
- Cook Time: 20
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg