Our kid testers loved rolling the shortcake dough and pressing it into a muffin tin. When the cups emerged from the oven, the kids couldn't wait to fill each with whipped cream and berries. Kids Cooking Skills: Use this recipe as an opportunity to teach your child how to cut butter into flour, roll out biscuit dough, and whip cream.
Heat the oven to 400 degrees. Help your child butter a 12-cup muffin tin. In a large mixing bowl, stir the flour, sugar, baking powder and salt.
Cut the butter into pieces and work it into the flour with your fingertips. Add the milk and stir until well combined, working the dough with your hands if necessary.
Turn the dough out onto a lightly floured surface. Using a rolling pin, roll it out to a 1/4-inch thickness. Using a widemouthed glass, cut the dough into rounds. Roll out each round to about 4 1/2 inches in diameter.
Place them in the cups of the buttered muffin tin (the dough should line the cup and come up to the brim). Crimp the edges. Bake for 10 to 12 minutes or until the edges are light brown. Let cool in the pan before removing to a plate.
Meanwhile, prepare the strawberries. Wash and hull the berries and ask your child to use a plastic knife to slice them into a bowl. Toss with the sugar and let sit.
To whip the cream, pour the whipping cream into a chilled mixing bowl. Using an electric mixer, beat for 2 minutes on medium-high or until soft peaks form. Add the sugar and vanilla extract and beat for another 30 seconds.
Now you're ready to assemble the Strawberry Shortcake Cups. Fill each cup with a spoonful of whipped cream and top with several strawberry slices. Makes 10 to 12 cups.
TIP: Your child should use her forefinger and thumb to crimp the dough edges. The crimps don't need to be perfect. Unlike pie dough, which holds its shape when baked, this dough rises and puffs like a biscuit.