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
1. In a medium bowl, combine sliced strawberries and sugar. Let sit for 10 minutes to allow the strawberries to release their juices.
2. If using store-bought shortcakes, crumble them into bite-sized pieces. If using pound cake, cut or crumble into small pieces.
3. In serving cups or glasses, layer the crumbled shortcake or pound cake.
4. Spoon a layer of macerated strawberries and their juices over the cake layer.
5. Top with a generous dollop of whipped cream.
6. Repeat layers until cups are filled, ending with a swirl of whipped cream.
7. Garnish with a fresh strawberry slice and mint leaf if desired.
8. 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.