Description
Quick Strawberry Shortcake Cups are an easy, individual dessert featuring layers of sweetened strawberries, fluffy whipped cream, and crumbled shortcake or pound cake. These no-bake cups come together in minutes and are perfect for parties or a quick sweet treat.
Ingredients
– 2 pounds fresh strawberries
– 1/4 cup granulated sugar
– 2 cups heavy whipping cream, very cold
– 1/2 cup powdered sugar
– 1 teaspoon pure vanilla extract
– 1 (10-12 ounce) store-bought angel food cake or pound cake
Instructions
- In a medium bowl, combine sliced strawberries and sugar. Let sit for 10 minutes to allow the strawberries to release their juices.
- If using store-bought shortcakes, crumble them into bite-sized pieces. If using pound cake, cut or crumble into small pieces.
- In serving cups or glasses, layer the crumbled shortcake or pound cake.
- Spoon a layer of macerated strawberries and their juices over the cake layer.
- Top with a generous dollop of whipped cream.
- Repeat layers until cups are filled, ending with a swirl of whipped cream.
- Garnish with a fresh strawberry slice and mint leaf if desired.
- Serve immediately or refrigerate for up to 1 hour before serving.
Notes
- For best results, assemble just before serving to maintain texture.
- Use homemade whipped cream for a richer flavor: whip 1 cup heavy cream with 2 tbsp sugar and 1 tsp vanilla until stiff peaks form.
- Frozen strawberries can be used if thawed and drained well.
- For a quicker version, use angel food cake or sponge cake instead of shortcake.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg