Hey there! So, I’ve got this little gem of a recipe that’s become a bit of a family tradition in my house. It’s these delightful Strawberry Shortcake Brunch Cups, and honestly, they’re a hit every time I whip them up. I first made them on a lazy Sunday when I wanted something special for brunch without the fuss of a huge meal. You know how it is – sometimes you just need that sweet, cozy comfort without the hassle. Plus, these are perfect for Mother’s Day or any day you want to shower a little love.
Why You’ll Love This
I make these when I want to impress the family without breaking a sweat (or a nail!). My kids go nuts for them because, well, who doesn’t love strawberries and cream? (And let’s be real, they think it’s fancy.) The best part is, you can prepare them while still in your pajamas – nobody’s judging!
Ingredients
- 1 cup all-purpose flour (or I sometimes use self-raising flour when I’m out of baking powder)
- 2 tablespoons sugar – or more if you’re feeling sweet-toothed
- 1/2 teaspoon salt (a pinch works too, to be honest)
- 1/2 cup of milk – any kind, I often use almond milk
- 2 tablespoons unsalted butter, melted (my grandma swore by salted butter, but that’s just me)
- 1 cup strawberries, sliced
- Whipped cream (or whip your own if you’re feeling fancy!)
- Optional: a dash of vanilla extract for extra flavor
Directions
- Preheat your oven to 350°F (175°C). Grab a muffin tin and lightly grease it – or use those cute paper liners if you’re fancy like that.
- In a bowl, mix the flour, sugar, and salt. Add milk, butter, and if you’re using it, vanilla. Stir until it’s just combined. Don’t overdo it!
- Spoon the batter into the muffin cups, filling them about halfway. Toss a healthy handful of sliced strawberries on top. This is where I sneak a taste of the batter – quality control, right?
- Bake for 15-18 minutes until golden. (Don’t worry if they look a bit weird halfway through – mine always do!)
- Once they’re out, let them cool a touch, then add a dollop of whipped cream on top. Voilà!
Notes
I found out the hard way that using too much butter makes them a bit… heavy. But hey, live and learn!
Variations
I’ve tried adding a sprinkle of cinnamon for a warm twist. Oh, and once I thought blueberries might be a nice change – turns out, not so much. Stick with strawberries.
Equipment
If you don’t have a muffin tin, I’ve used ramekins in a pinch. They work just fine!
Storage
These keep in an airtight container for a couple of days – though honestly, in my house, they never last more than a day!
Serving Suggestions
We love serving these with a side of freshly brewed coffee, or sometimes, a cheeky mimosa if I’m feeling a bit extravagant.
Pro Tips
I once tried rushing the cooling stage and ended up with a whipped cream puddle. Not cute. Let them cool a bit first!
FAQ
Q: Can I use frozen strawberries?
A: Sure, just make sure to thaw them first; otherwise, they’ll make the batter too wet.
Q: Do I really need vanilla?
A: Not at all! It’s more of a nice-to-have. But I think it adds a lovely aroma.
Q: Can I double the recipe?
A: Absolutely! Just make sure you have enough muffin tins to handle the extra batter.