Pineberry & Strawberry Shortcake Cups
Elegant individual shortcake cups layered with fluffy biscuits, macerated strawberries and pineberries, and cloud-like whipped cream. A stunning, make-ahead friendly dessert perfect for entertaining.
Servings: 8 cups
Calories: 380kcal
Cost: 2
Equipment
- baking sheet
- parchment paper
- mixing bowls
- pastry cutter or fork
- electric mixer or whisk
Ingredients
- 2 cups cake flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, very cold and cubed
- 3/4 cup cold buttermilk
- 2 tbsp heavy cream (for brushing)
- 2 cups fresh strawberries, hulled and quartered
- 1 cup pineberries, halved
- 1/4 cup granulated sugar (for berries)
- 1 tsp fresh lemon juice
- 1 1/2 cups heavy whipping cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
- fresh mint leaves, optional garnish
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper. Whisk flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Stir in buttermilk just until combined. Pat dough to 1-inch thickness, cut into rounds, and place biscuits touching on the sheet. Brush with cream and bake 12–15 minutes until tall and golden. Cool slightly.
- Toss strawberries and pineberries with sugar and lemon juice. Let sit 15–20 minutes until juicy and syrupy.
- Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form. Keep chilled until ready to assemble.
- Split biscuits horizontally. Place bottom halves in serving cups, spoon berries and juices over, add whipped cream, top with biscuit lids, then finish with more berries and cream. Garnish with mint if desired.
Notes
Assemble just before serving to keep biscuits from getting soggy. Biscuits and berries can be prepared ahead and layered on demand.