Strawberry Shortcake Cups

1. 1

   Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened.

2. 2

   Fill 8 greased muffin cups two-thirds full. Bake at 425u00b0 until golden, about 12 minutes. Remove from the pan to cool on a wire rack.

3. 3

   Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.