Strawberry Shortcake Cups

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 tbsp granulated sugar
• 1/2 tsp balsamic glaze
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup cold unsalted butter, cubed
• 1/2 cup cold buttermilk
• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Garnish: Fresh mint leaves

Instructions

1. In a bowl, toss sliced strawberries with granulated sugar and balsamic glaze. Let sit for 15 minutes to macerate.
2. In a separate bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. Cut in cold butter until the mixture resembles coarse crumbs.
4. Stir in cold buttermilk until just combined to form a dough.
5. Scoop dough into a greased muffin tin and bake at 400°F for 12-15 minutes until golden brown. Let cool.
6. In a bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
7. To assemble, layer macerated strawberries, whipped cream, and shortcake pieces in clear glasses.
8. Top with a dollop of whipped cream, a piece of shortcake, and garnish with fresh mint leaves.