Strawberry Shortcake Cups (with Cobbler Topping)
Strawberry Shortcake Cups are mini strawberry shortcakes with a juicy strawberry filling and a generous portion of shortcake biscuit on top. Baked until bubbly and golden brown, this recipe is the best mash-up of two iconic strawberry desserts that will surely satisfy any sweet tooth.
Servings: 6 cups
Ingredients
Filling
- 2 lbs strawberry trimmed & sliced, yield 6 cups, 808 g
- Zest of half a large orange
- ⅓ cup granulated sugar 65 g
- A pinch of salt
- 2 tablespoon tapioca flour 17 g
Shortcake
- 1 ½ cup all-purpose flour 184 g
- ¼ cup granulated sugar 44 g
- ¼ teaspoon kosher salt 1 g
- ¼ teaspoon baking soda 1 g
- 1 teaspoon baking powder 4 g
- ⅓ cup unsalted butter 77 g, cold and cubed
- ½ cup plain yogurt or sour cream 110 g, cold
- 3 tablespoon milk 44 g, cold
- 1 large egg cold
- ½ teaspoon pure vanilla extract 3 g
- 1 tablespoon turbinado sugar 11 g
Instructions
- Wash strawberries, remove the stems, cut the small ones in half and quarter the larger ones. Add to a medium mixing bowl along with the orange zest.
- In a smaller bowl whisk together the sugar, salt and tapioca flour, sprinkle sugar mixture over the strawberries and mix gently with a spatula. Refrigerate until ready to use.
- Preheat the oven to 400°F.
- In a small mixing bowl, beat together the egg, yogurt, milk and vanilla. Set aside.
- Add flour, sugar, baking powder, baking soda and salt to a medium mixing bowl and whisk to combine. Toss the cubed butter in the flour mixture and use the tip of your fingers to rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
- Make a well in the middle of the flour mixture and add the liquid mixture set aside earlier to it. Fold with a spatula until a wet dough forms.
- Set 6 tall ramekins on a baking sheet. Divide the strawberry filling among the ramekins and spoon the shortcake dough over the strawberry filling.
- Sprinkle the top with plenty of turbinado sugar. Bake for 25 - 28 minutes until the filling is bubbly and the top is cooked through and golden brown. A toothpick inserted in the middle of the shortcake portion should come out clean.
- Remove from the oven and set the baking sheet on a wire rack to allow to cool.
Notes
- Tapioca flour can be substitute with cornstarch or all-purpose flour to thicken the strawberry filling. Use the same amount called for in the recipe.
- Frozen strawberries can be use if fresh strawberry is out of season.
- 10 oz ramekins were used in this recipe.
Nutrition
Serving: 255g | Calories: 373kcal
