Strawberry Shortcake Cups – Quick, Easy & Irresistibly Delicious

Strawberry Shortcake Cups are the kind of dessert you whip up when life calls for something sweet, fast, and downright delicious. Imagine layers of juicy strawberries, fluffy whipped cream, and soft bits of cake all nestled together in one cute little cup—it’s basically the dessert version of a cozy hug. Whether you’re hosting a last-minute dinner, need a quick treat for the kids, or just want something sweet after a long day, these Strawberry Shortcake Cups hit that sweet spot between fancy and effortless.

They’re the kind of dessert that makes people think you spent hours in the kitchen when really, you barely broke a sweat. It’s light, creamy, and perfectly sweet without being too much. And the best part? No baking. Just layer, chill (or not), and dig in. You’ll find yourself coming back to this one again and again, especially when strawberries are at their juicy best.

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What is Strawberry Shortcake Cups?

Strawberry Shortcake Cups are the easier, more modern cousin of the classic strawberry shortcake dessert. Instead of making biscuits or shortcakes from scratch, this version layers crumbled angel food cake or pound cake with sweetened strawberries and whipped cream into individual serving cups. Think of it as a “deconstructed” strawberry shortcake—without the fuss. Each spoonful gives you a mix of textures: the tender cake, the soft fruit, and that luscious, cloud-like cream.

It’s the perfect dessert for parties, picnics, or a quick fix when your sweet tooth starts whispering. Plus, it’s totally customizable—use low-fat whipped cream, swap in Greek yogurt for a lighter twist, or even drizzle with chocolate syrup if you’re feeling fancy. And if you love strawberry desserts as much as we do, check out our Strawberry Shortcake Layer Cake or Strawberry Shortcake Fudge for more berry bliss.

Reasons to Try Strawberry Shortcake Cups

First, they’re unbelievably quick—you can throw them together in 15 minutes flat. Second, there’s zero baking required, which is a win on those hot days when you can’t bear to turn on the oven. Third, they’re crowd-pleasers. From kids to grandparents, everyone loves that combo of strawberries and cream.

They’re also make-ahead friendly—just prep the ingredients, and assemble when ready. And here’s the secret bonus: these Strawberry Shortcake Cups look fancy enough for a dinner party but simple enough for a weeknight treat. You can even use them for portion control—no guilt about cutting a “small slice.” Plus, because they’re served in individual cups, cleanup is a breeze (and who doesn’t love that?).

Ingredients Needed to Make Strawberry Shortcake Cups

• 2 pounds fresh strawberries
• ¼ cup granulated sugar
• 2 cups heavy whipping cream (very cold)
• ½ cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 (10–12 ounce) store-bought angel food cake or pound cake

Instructions to Make Strawberry Shortcake Cups – Step by Step

Step 1: Prep the Strawberries

Start with the stars of the show—the strawberries. Hull and slice them, then toss them in a medium bowl with ¼ cup of sugar. Give them a gentle stir, and let them sit for about 10 minutes. This process, called maceration, draws out their natural juices and creates that sweet, syrupy goodness that soaks into the cake later. You’ll know they’re ready when the berries look glossy and there’s a small pool of red syrup at the bottom.

Step 2: Whip the Cream

While the strawberries rest, grab a chilled mixing bowl and your electric mixer. Pour in the cold heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form—meaning the cream holds its shape but still looks smooth and pillowy. Don’t overdo it; you want it light and airy, not butter. Homemade whipped cream makes these Strawberry Shortcake Cups taste a hundred times better than anything canned, and it comes together in minutes.

Step 3: Prepare the Cake

If you’re using angel food cake, tear it into bite-sized pieces. Pound cake works too—just cube it for even layering. The key is texture: you want small, tender chunks that can absorb some strawberry juice without turning soggy.

Step 4: Build the Layers

Now comes the fun part—assembly. Start by placing a layer of cake pieces in the bottom of each cup or glass. Next, spoon over a generous layer of those sweetened strawberries and their syrup. Then, add a fluffy layer of whipped cream. Repeat the layers until your cups are filled, ending with a pretty swirl of whipped cream on top.

Step 5: Garnish and Chill

For a little extra flair, top each cup with a fresh strawberry slice and a mint leaf. You can serve them immediately for a softer, fresher texture or refrigerate them for up to an hour to let the flavors mingle.

Step 6: Serve and Enjoy

Grab a spoon and dig in! Each bite of these Strawberry Shortcake Cups is a perfect mix of sweet, tangy, and creamy. They’re a guaranteed hit at any gathering—or even when you just need a moment of dessert bliss on the couch.

What to Serve with Strawberry Shortcake Cups

These cups are the star of any dessert table, but if you’re making them for a brunch or dinner party, pair them with light, fresh dishes. Try serving them after something savory like Simple Roasted Chicken Pieces or Easy Skillet Chicken Thighs. A chilled lemonade or sparkling rosé also pairs beautifully with the fruity sweetness of this dessert.

Key Tips for Making Strawberry Shortcake Cups

Use cold ingredients for the whipped cream—it helps it hold its shape longer. Don’t skip letting the strawberries sit; it’s what creates that lovely syrup. If you’re short on time, store-bought whipped cream works in a pinch. For extra flavor, add a splash of almond extract to the whipped cream or sprinkle crushed graham crackers between layers for crunch.

Storage and Reheating Tips for Strawberry Shortcake Cups

These are best fresh, but you can store them in the fridge for up to 24 hours. Keep them covered to prevent the whipped cream from drying out. If you need to make them ahead, store the strawberries, cake, and whipped cream separately and assemble just before serving. They’re not meant for freezing (the texture won’t hold up), but honestly, leftovers rarely last that long anyway.

FAQs

Can I use frozen strawberries? Yes—just thaw and drain them first to avoid watery layers.
Can I make these ahead of time? Absolutely. Prep all components and assemble before serving.
What kind of cake works best? Angel food cake gives a lighter texture, while pound cake adds richness.
Can I use Cool Whip instead of homemade cream? Sure! It’s a convenient shortcut if you’re in a rush.

Final Thoughts

Strawberry Shortcake Cups are proof that dessert doesn’t have to be complicated to be spectacular. With just a few ingredients and no oven time, you’ve got a treat that feels indulgent but takes minutes to make. It’s the perfect mix of nostalgic and modern—a reminder that sometimes, the simplest things really are the sweetest.

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