Creating your Mini Shortcake Cups is simple if you follow these steps:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) and lining a mini muffin tin with paper liners.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. Cut in Butter: Add the chilled, cubed butter to the dry mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4. Combine Wet Ingredients: In another bowl, mix the heavy cream and vanilla extract. Gradually add this to the dry ingredients, stirring until just combined. Do not overmix.
5. Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
6. Bake: Place the muffin tin in the preheated oven and bake for 10-12 minutes. They should be a light golden brown and spring back when touched.
7. Cool: Remove from the oven and allow the mini shortcakes to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
8. Assemble: Once cooled, slice each mini shortcake in half. Layer the bottom half with sliced strawberries and a dollop of whipped cream.
9. Top it Off: Place the top half of the shortcake over the cream and strawberries. Add another dollop of whipped cream on top and garnish with additional strawberries if desired.
10. Serve: Enjoy your Mini Shortcake Cups right away or refrigerate until serving.