Strawberry Shortbread Cups For are the perfect treat to impress your loved ones or to enjoy during a cozy evening at home. These delightful mini desserts consist of buttery, crumbly shortbread pastry shells filled with a creamy, tangy strawberry filling. They are ideal for Valentine’s Day, romantic occasions, or simply when you crave something sweet and shareable. Their vibrant colors and delicious flavors make them a favorite for any gathering!
Why You’ll Love This Strawberry Shortbread Cups For
There are countless reasons to adore these strawberry shortbread cups. First, they are incredibly easy to make, making them perfect for beginner bakers. You can whip up a batch in just 40 minutes! Second, they cater to a variety of tastes, offering a delightful combination of textures with the buttery shortbread and creamy filling. Additionally, they are versatile; you can switch up the filling to create strawberry shortbread cheesecake cups or even strawberry shortbread dessert cups recipe. Plus, they are visually stunning, making them an excellent addition to any dessert table. Last but not least, they are made with fresh ingredients, ensuring a burst of flavor in every bite!
Ingredients for Strawberry Shortbread Cups For
Gather these items:
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar, sifted
- 2 cups (240 g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup (150 g) fresh strawberries, diced
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 ounces (56 g) cream cheese, softened
- 2 tablespoons (30 g) Greek yogurt or sour cream
- 1/2 teaspoon vanilla extract
- Optional: 1 tablespoon powdered sugar
- Extra diced strawberries for garnish
- Powdered sugar for dusting
- White or dark chocolate, melted for drizzling (optional)
- Fresh mint leaves for garnish (optional)
How to Make Strawberry Shortbread Cups For Step-by-Step
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan or line with paper liners.
- Step 2: Cream together the butter and powdered sugar with an electric mixer on medium speed for about 2 minutes, until light and fluffy. Add vanilla extract and lemon zest, then mix until combined.
- Step 3: Sift in the flour and salt. Mix on low speed until the dough just comes together. If crumbly, gently knead with your hands until smooth.
- Step 4: Scoop about 1 tablespoon of dough into each mini muffin cup. Press the dough evenly into the bottom and up the sides to form a small well.
- Step 5: Bake for 14-16 minutes, or until the edges are just turning golden. Rotate the pan halfway through baking.
- Step 6: Remove from oven and cool for 5 minutes. Gently run a knife around the edges and transfer the cups to a wire rack to cool completely. If centers puffed up, press them down gently while still warm.
- Step 7: In a small bowl, toss diced strawberries with granulated sugar, lemon juice, and lemon zest. Let sit for 10 minutes to macerate.
- Step 8: In another bowl, beat softened cream cheese, Greek yogurt (or sour cream), and vanilla extract until smooth. Add powdered sugar if desired.
- Step 9: Stir the macerated strawberries and their juices into the cream cheese mixture.
- Step 10: Spoon about 1 tablespoon strawberry filling into each cooled shortbread cup, smoothing the tops.
- Step 11: Garnish each cup with extra diced strawberries, a dusting of powdered sugar, and a drizzle of melted chocolate if desired. Add a mint leaf for color.
- Step 12: For best results, chill the assembled cups in the fridge for at least 30 minutes before serving.
Pro Tips for the Perfect Strawberry Shortbread Cups For
Keep these in mind:
- Store leftovers in the refrigerator.
- Use fresh strawberries for the best flavor.
- For a creamier filling, consider adding a touch more cream cheese.
- If you’re short on time, you can use store-bought shortbread pastry shells instead of making your own.
Best Ways to Serve Strawberry Shortbread Cups For
These delightful cups can be served in various ways. You can enjoy them as part of a dessert platter alongside strawberry shortbread cookies and strawberry shortbread tartlets for a themed gathering. Alternatively, consider pairing them with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat. They also make a fantastic addition to brunch spreads, adding a touch of elegance to your table.
How to Store and Reheat Strawberry Shortbread Cups For
Store your assembled cups in the refrigerator for up to two days. If you prefer to prepare them in advance, you can bake the shortbread cups and store them in an airtight container at room temperature. Just fill them with the strawberry mixture before serving for the freshest taste. For meal prep, you can prepare the filling ahead of time and keep it refrigerated until you’re ready to assemble.
Frequently Asked Questions About Strawberry Shortbread Cups For
What’s the secret to perfect Strawberry Shortbread Cups For?
The key to perfect strawberry shortbread cups is ensuring your ingredients are at room temperature, particularly the butter and cream cheese. This helps create a smooth filling and ensures the shortbread holds its shape while baking.
Can I make Strawberry Shortbread Cups For ahead of time?
Absolutely! You can prepare the shortbread shells in advance and store them, then fill them with the strawberry mixture right before serving to maintain their freshness.
How do I avoid common mistakes with Strawberry Shortbread Cups For?
Avoid overbaking the shortbread cups, as they can become too hard. Also, ensure that the strawberry filling is not too watery by letting the macerated strawberries sit for a while to release excess moisture.
Variations of Strawberry Shortbread Cups For You Can Try
There are plenty of creative ways to enjoy these cups. You can swap out the strawberries for other fruits like blueberries or raspberries for a mixed berry version. Consider adding a layer of lemon curd for a zesty twist, or try making strawberry shortbread bites for a mini dessert option. For a richer experience, you can also turn them into strawberry shortbread cream cheese cups, blending the cream cheese with a bit of sugar and vanilla for a decadent filling.
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Delightful Strawberry Shortbread Cups For Sweet Moments
- Total Time: 40 minutes
- Yield: 24 mini cups 1x
- Diet: Vegetarian
Description
These Strawberry Shortbread Cups feature buttery, crumbly shortbread shells filled with a creamy, tangy strawberry filling. Perfect for Valentine’s Day or anytime you want a sweet treat.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar, sifted
- 2 cups (240 g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup (150 g) fresh strawberries, diced
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 ounces (56 g) cream cheese, softened
- 2 tablespoons (30 g) Greek yogurt or sour cream
- 1/2 teaspoon vanilla extract
- Optional: 1 tablespoon powdered sugar
- Extra diced strawberries for garnish
- Powdered sugar for dusting
- White or dark chocolate, melted for drizzling (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan or line with paper liners.
- Cream together the butter and powdered sugar with an electric mixer on medium speed for about 2 minutes, until light and fluffy. Add vanilla extract and lemon zest, then mix until combined.
- Sift in the flour and salt. Mix on low speed until the dough just comes together. If crumbly, gently knead with your hands until smooth.
- Scoop about 1 tablespoon of dough into each mini muffin cup. Press the dough evenly into the bottom and up the sides to form a small well.
- Bake for 14-16 minutes, or until the edges are just turning golden. Rotate the pan halfway through baking.
- Remove from oven and cool for 5 minutes. Gently run a knife around the edges and transfer the cups to a wire rack to cool completely. If centers puffed up, press them down gently while still warm.
- In a small bowl, toss diced strawberries with granulated sugar, lemon juice, and lemon zest. Let sit for 10 minutes to macerate.
- In another bowl, beat softened cream cheese, Greek yogurt (or sour cream), and vanilla extract until smooth. Add powdered sugar if desired.
- Stir the macerated strawberries and their juices into the cream cheese mixture.
- Spoon about 1 tablespoon strawberry filling into each cooled shortbread cup, smoothing the tops.
- Garnish each cup with extra diced strawberries, a dusting of powdered sugar, and a drizzle of melted chocolate if desired. Add a mint leaf for color.
- For best results, chill the assembled cups in the fridge for at least 30 minutes before serving.
Notes
- Store leftovers in the refrigerator.
- Use fresh strawberries for best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Strawberry Shortbread Cups, dessert, Valentine’s Day, sweet treat
