Print

Flavorful Firecracker Strawberry Shortcake Cups

firecracker strawberry shortcake cups - featured image
Print Recipe

A playful and unexpected twist on classic strawberry shortcake featuring spicy strawberry filling and flaky shortcake cups topped with whipped cream. Perfect for summer gatherings and quick to prepare.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 tablespoon (15 ml) baking powder
  • 2 tablespoons (25 g) granulated sugar
  • ½ teaspoon (3 g) salt
  • ½ cup (115 g) unsalted butter, cold and cubed
  • ¾ cup (180 ml) buttermilk (or substitute with regular milk plus 1 tablespoon lemon juice)
  • 1 large egg, room temperature
  • 3 cups (about 450 g) fresh strawberries, hulled and sliced
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon (15 ml) fresh lemon juice
  • ½ to 1 teaspoon crushed red chili flakes
  • 1 teaspoon (5 ml) vanilla extract
  • 1 cup (240 ml) heavy cream, cold
  • 2 tablespoons (15 g) powdered sugar
  • ½ teaspoon (2.5 ml) vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease your muffin tin or silicone molds to prevent sticking.
  2. In a large bowl, whisk together all-purpose flour, baking powder, granulated sugar, and salt.
  3. Cut in the cold, cubed unsalted butter into the dry mix until it resembles coarse crumbs about the size of small peas.
  4. In a separate bowl, whisk together buttermilk and egg until smooth. Slowly pour into the flour-butter mixture, stirring gently until just combined.
  5. Spoon the batter into the muffin tin, filling each cup about two-thirds full. Use the back of a spoon to create a shallow well in the center of each cup.
  6. Bake for 15-18 minutes or until the tops are golden and a toothpick inserted comes out clean. Let cool slightly.
  7. While baking, combine sliced strawberries, granulated sugar, lemon juice, crushed red chili flakes, and vanilla extract in a medium bowl. Stir gently and let sit for at least 10 minutes.
  8. Whip heavy cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form.
  9. Assemble by spooning the spicy strawberry filling into each shortcake cup well. Top with a dollop of whipped cream and optionally sprinkle extra chili flakes or garnish with a mint leaf.
  10. Serve immediately or refrigerate and add whipped cream just before serving.

Notes

Use cold butter and mix quickly to ensure flaky shortcakes. Adjust chili flakes to taste for mild to moderate heat. Let strawberry mixture sit to develop juices. For gluten-free, substitute almond flour and add xanthan gum. For dairy-free, use coconut cream and vegan butter alternatives.

Nutrition

Keywords: strawberry shortcake, spicy dessert, firecracker dessert, summer dessert, easy shortcake, strawberry recipe, whipped cream topping

Find it online: https://spoonette.com/flavorful-firecracker-strawberry-shortcake-cups-easy-spicy-dessert-recipe/