A strawberry shortcake cups recipe that is a delicious treat and a welcome addition to an afternoon tea. Or a late-night snack when you open the fridge and see them demanding to be eaten.
Made with coconut flour, the shortcake cookie base is initially delicate to handle, but once cool and kept in the fridge firm up. The filling is a delicious creamy vanilla cheesecake mix and topped with ripe strawberries. They are addictive though and the mini size adds to their cuteness. As well as feeling a tinge of guilt as you pop a whole one in your mouth! These strawberry shortcake cups are too delicious to resist!
This strawberry shortcake cup recipe is one that came close to a baking fail thanks to my dogs as well as my bad judgement for maths. I haven’t used the accountant part of my brain for a while so that’s my excuse. I used my ginger cup recipe for the shortcake cookie cup but had not judged the timing using a mini muffin tin. I had set the timer on for 20 minutes thinking that I would keep an eye on the cookie cups as they baked. Then the dogs went into full play mode and we were having fun with toys, ropes and general chaos. The alarm rang and I knew in my heart it was too late. Those of you who follow me on Facebook would have seen the burnt cups that I was faced with.
Rather than throw them in the bin I resolved to make the best of it. So, I let them cool and gently trimmed off the burnt edges. Phew! Much to my relief, that worked and I filled the cups with a vanilla cream cheesecake filling and topped with fresh strawberries pieces. Much to my relief the recipe worked and trimming the edges made the cups nice and even that appealed to the OCD element in me.
Low Carb & Gluten Free
The shortcake cups are delicate to handle and I would recommend that you allow them to cool and then treat them with caution before removing them from the muffin tin. I have changed the cooking times so yours should not burn as mine did. They firm up nicely once cool and in the fridge so it the first one out of the tin is a bit difficult, put them in the fridge for 30 minutes.
If you don’t have a mini muffin tin you could bake these in a regular muffin tin. Just add a few extra minutes baking time though. The full 20 minutes as I mistakenly timed would be sufficient.
Strawberry Shortcake Cups
We both adored these strawberry shortcake cups and there was the usual battle over the last few. The Chief Taster has now learnt that keeping the last one for the next morning will not work on a day when I get up earlier than him (I feed the animals so they will get me up at sunrise every day. The dogs and cats work together to wake me and leave him alone at weekends!). I saw it as a treat for being up early and dealing with the mini zoo. You snooze, you lose!
- 1/2 cup (56g) coconut flour
- 1/4 cup Erythritol or sugar substitute
- 1/2 cup 113g butter, unsalted softened
- 1 egg beaten
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4oz 112g cream cheese softened
- 2 tablespoons erythritol or sugar susbtitute
- 2 tablespoons double cream
- 1/4 teaspoon vanilla extract
- 4 Fresh strawberries cut into small pieces
- Pre-heat the oven to 180C/350F degrees.
- Grease a mini muffin tin well.
- In a bowl, mix the coconut flour, erythritol, baking powder and salt together.
- Add the butter, egg and vanilla and mix into a dough.
- Line a mini muffin tin with 12 cases.
- Roll the dough into 12 balls.
- Press the dough balls into the case making sure that there is a large “well” in the middle and spreading the edges out.
- Bake for 15-18 minutes until golden and firm.
- Remove and set aside to cool.
- Gently remove the shortcake cups from the tin. If they start to crumble, place them in the fridge for at least 30 minutes to harden.
- Blend the erythritol, cream cheese, vanilla extract and double cream until smooth.
- Pipe into the shortcake cases. Or spoon it in.
- Decorate with strawberries
- Eat and enjoy