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Preheat the oven to 350°F (175°C).
In a large bowl, combine the flour, sugar, baking powder, and salt.
Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Stir in the milk until just combined.
Spread the mixture on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown. Let cool, then crumble into small pieces.
Prepare the Strawberry Mousse:
In a blender or food processor, puree the strawberries with the sugar, lemon juice, and vanilla extract until smooth.
In a large mixing bowl, beat the heavy whipping cream until stiff peaks form.
Gently fold the strawberry puree into the whipped cream until well combined.
Assemble the Mousse Cups:
In small serving glasses or cups, layer the shortcake crumbles, strawberry mousse, and sliced strawberries.
Top with a dollop of whipped cream and additional shortcake crumbles for garnish.
Chill and Serve:
Refrigerate the assembled mousse cups for at least 1 hour before serving to allow the flavors to meld.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 50 minutes
Kcal: 320 kcal | Servings: 6 servings
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