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Grill-Toasted Shortcake Cups (Red-White-and-Blue)

Grill-toasted shortcake cups with a golden cut-side and juicy red-white-blue berry filling. The shortcake cups get quick flame-kissed grill marks, then fill with whipped cream and fresh strawberries and blueberries.
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Prep Time 15 minutes
Cook Time 5 minutes
macerate + chill 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Shortcake Cups
  • 6 individual shortcake cups Store-bought or homemade.
  • 2 tbsp unsalted butter Melted.
Filling
  • 1.5 cup fresh strawberries Hulled and sliced.
  • 1 cup fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tsp fresh lemon juice Juice only.
Whipped Cream
  • 1.5 cup heavy whipping cream Cold.
  • 3 tbsp powdered sugar
  • 1 tsp pure vanilla extract
Garnish
  • 1 extra whole strawberries Optional, for topping.
  • 0.75 cup extra blueberries Optional, for topping.
  • 0.25 fresh mint sprigs Optional.
  • 1 tbsp powdered sugar For dusting.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Macerate the berries
  1. Combine the fresh strawberries, fresh blueberries, granulated sugar, and fresh lemon juice in a bowl and toss gently to coat.
  2. Let the berry mixture sit for 15–20 minutes until the juices release and look glossy.
Whip the cream
  1. Beat the heavy whipping cream, powdered sugar, and pure vanilla extract in a cold bowl on medium-high until stiff peaks form, about 3–4 minutes.
  2. Refrigerate the whipped cream until you’re ready to assemble.
Toast the shortcake cups
  1. Preheat your gas or charcoal grill to medium heat, about 375°F, then clean and lightly oil the grates.
  2. Brush the inside and cut edges of each individual shortcake cup generously with melted unsalted butter.
  3. Place the shortcake cups cut-side down on the grill grates and toast for 1–2 minutes until golden grill marks appear and the edges are lightly crisp.
  4. Remove the shortcake cups from the grill and let them cool for 2–3 minutes so the whipped cream doesn’t melt.
Assemble and serve
  1. Spoon a generous dollop of whipped cream into each grilled shortcake cup.
  2. Pile the macerated berry mixture on top of the whipped cream in each cup.
  3. Finish each cup with an extra swoosh of whipped cream.
  4. Top with extra whole strawberries, extra blueberries, fresh mint sprigs (optional), and a light dusting of powdered sugar, then serve immediately.

Notes

For clean grill marks, keep the grill at about 375°F and toast cut-side down only 1–2 minutes—shortcake browns quickly. Refrigerate any leftovers in a sealed container for up to 2 days, though the shortcake will soften; freeze the assembled cups is not recommended. For a dairy-light swap, use a plant-based heavy-cream alternative and whip according to the package directions.