Pineberry & Strawberry Shortcake Cups

Picture delicate white pineberries with their pineapple-vanilla notes nestled against ruby-red strawberries, all cradled in tender, flaky biscuit cups and crowned with pillowy whipped cream. These individual shortcake cups transform the classic strawberry shortcake into a visually stunning, portion-controlled dessert that tastes like summer in a glass—the unexpected sweetness of pineberries adding an exotic twist that makes every spoonful feel special.

Why This Recipe Works

• Individual portions eliminate awkward slicing and serving drama
• Pineberries add visual wow factor with their pale pink-to-white color and unique flavor
• Biscuits bake in 12 minutes for last-minute assembly flexibility
• No special equipment needed—just a muffin tin and mixing bowl
• Assemble-to-order prevents sogginess even hours after prep

Key Ingredients & Swaps

For the Biscuit Cups

Cake flour creates extra-tender biscuits with a delicate crumb. Swap: Use all-purpose flour minus 2 tablespoons per cup, replaced with cornstarch.

Cold buttermilk provides tang and reacts with baking powder for maximum rise. Swap: Mix regular milk with 1 tablespoon lemon juice; let sit 5 minutes.

Salted butter adds richness and enhances sweetness through contrast. Swap: Unsalted butter plus ¼ teaspoon extra salt.

Honey keeps biscuits moist for hours and adds floral notes. Swap: Maple syrup or agave nectar in equal amounts.

For the Berry Mix

Pineberries deliver mild sweetness with tropical pineapple undertones and stunning appearance. Swap: If unavailable, use all strawberries or add diced white peaches.

Strawberries provide classic flavor and vibrant color contrast. Choose medium-sized berries for easier dicing. Swap: Raspberries work but release more juice—reduce maceration time.

White sugar draws out berry juices without darkening their natural colors. Swap: Coconut sugar for caramel notes but expect darker juice.

Orange zest brightens the fruit without adding acidity. Swap: Lemon zest for sharper citrus or lime for tropical flair.

For the Cream

Mascarpone cheese creates ultra-rich, stable whipped cream that won’t weep. Swap: Cream cheese (softened) for tangier flavor.

Heavy cream whips to firm peaks when combined with mascarpone. Swap: None recommended—lower-fat options won’t hold structure.

Vanilla bean paste provides visible specks and intense vanilla flavor. Swap: 2 teaspoons pure vanilla extract.

Step-by-Step Overview

Make the Biscuit Cups

Whisk together cake flour, baking powder, sugar, and salt until evenly distributed. Cut in cold butter cubes using a pastry cutter or fork until the mixture looks like coarse breadcrumbs with lima bean-sized butter pieces. These larger chunks create steam during baking, resulting in flaky layers.

Create a well in the center and pour in cold buttermilk and honey. Stir gently with a fork just until the dough comes together in shaggy clumps—you should still see dry flour streaks. Overmixing develops gluten and creates tough biscuits.

Turn dough onto a floured surface and pat (don’t roll) to 1-inch thickness. Use a 3-inch round cutter to cut circles, pressing straight down without twisting. Twisting seals the edges and prevents rising.

Press each biscuit round into greased muffin tin cups, creating a shallow bowl shape by pushing the center down gently. Bake at 425°F for 10-12 minutes until tops are golden and edges pull away slightly. The high heat creates dramatic rise and crisp exteriors. Cool completely in the tin.

Prepare the Berry Filling

Dice pineberries and strawberries into ½-inch pieces—uniform size ensures even maceration. Toss with sugar, orange zest, and a pinch of salt in a bowl. Let sit for 20-30 minutes at room temperature, stirring occasionally.

You’ll notice the berries soften slightly and release glossy, fragrant juice. This natural syrup is pure flavor—don’t drain it. The salt enhances sweetness and makes the pineberry’s tropical notes more pronounced.

Whip the Cream

Beat cold mascarpone in a chilled bowl for 30 seconds until smooth. Gradually pour in heavy cream while beating on medium speed. Once combined, increase to high speed and add powdered sugar and vanilla bean paste.

Whip until medium-stiff peaks form—the cream should hold its shape but still look silky, not grainy or separated. Mascarpone-stabilized cream can sit refrigerated for 4-6 hours without deflating.

Assemble the Cups

Place cooled biscuit cups on serving plates or a platter. Spoon berry mixture into each cup, filling about three-quarters full and letting juices pool in the biscuit. Dollop or pipe whipped cream generously on top—it should cascade over the edges slightly.

Garnish with reserved pineberry halves and a light dusting of powdered sugar. The contrast of white pineberries against cream is visually striking. Serve immediately or refrigerate up to 1 hour.

Chef’s Tips

Freeze your butter for 15 minutes before cutting it into flour—the colder it is, the flakier your biscuits will be.

Save ugly biscuits for the base—any cracked or misshapen ones still taste perfect and will be covered with berries and cream.

Macerate berries while biscuits bake—the timing works perfectly and you’ll have everything ready at once.

Brush biscuit tops with melted butter immediately after baking for glossy, golden finish and extra richness.

Assemble in stages for parties—place biscuits and berry-filled cups out, let guests add their own cream for interactive fun.

Variations

Chocolate Biscuits: Add 3 tablespoons cocoa powder to dry ingredients and increase sugar by 2 tablespoons for strawberry-chocolate combo.

Lemon Curd Layer: Spread 1 teaspoon lemon curd in each biscuit cup before adding berries for tart contrast.

Toasted Almond Topping: Sprinkle sliced almonds over cream and torch briefly for nutty crunch.

Basil Cream: Steep 6 fresh basil leaves in warm cream for 10 minutes, strain, chill, then whip for herbaceous sophistication.

Mini Trifle Style: Crumble biscuits and layer with berries and cream in small jars for portable parfaits.

Storage

Biscuit cups: Store in an airtight container at room temperature for up to 2 days. Reheat at 300°F for 3 minutes to refresh.

Berry mixture: Refrigerate in a sealed container for up to 3 days. The juice intensifies over time—strain slightly if it becomes too liquidy.

Whipped cream: Keep refrigerated in a covered bowl for up to 6 hours. Re-whip gently for 10 seconds if it softens.

Assembled cups: Best eaten within 1 hour of assembly. After that, biscuits absorb juice and lose their structure. For meal prep, keep all components separate.

FAQ

What exactly are pineberries?

Pineberries are a hybrid strawberry variety with pale pink to white flesh, red seeds, and a flavor profile combining strawberry sweetness with subtle pineapple and vanilla notes. They’re not genetically modified—just a specially cultivated heirloom variety. Find them at farmers markets or specialty grocers from late spring through early summer.

Can I make this gluten-free?

Yes. Use a 1:1 gluten-free baking flour blend that contains xanthan gum. Add an extra tablespoon of buttermilk as GF flours absorb more liquid. Biscuits will be slightly denser but still delicious. Avoid almond flour alone—it won’t provide enough structure for cups.

Why do my biscuits spread instead of forming cups?

Three likely causes: (1) Dough was too warm—chill it for 10 minutes before shaping, (2) Muffin tin wasn’t greased well enough causing sticking, or (3) You pressed too hard creating thin walls that slump. Use gentle pressure and ensure butter stays cold throughout the process.