Name: Quick Strawberry Shortcake Cups Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 pounds fresh strawberries, sliced; 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; Fresh strawberry slices; Mint leaves

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Introduction

Quick Strawberry Shortcake Cups are a delightful and easy dessert perfect for any occasion. With fresh strawberries, fluffy whipped cream, and tender cake layers, these individual cups come together in just 15 minutes. They’re a fresh twist on a classic favorite that your family and guests will love.

The image shows a close-up of small dessert cups layered with cream and pieces of red strawberries. Each cup has a base layer of light yellow cake, topped with a thick layer of white cream, followed by a layer of diced bright red strawberries. On top, there is a swirl of white whipped cream with a whole red strawberry placed on each. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, combine sliced strawberries and granulated sugar. Let them sit for 10 minutes to release their juices.
Step 2: If using store-bought shortcakes, crumble them into bite-sized pieces. If using pound cake, cut or crumble it into small pieces.
Step 3: In serving cups or glasses, layer the crumbled cake pieces to form the base.
Step 4: Spoon a layer of the macerated strawberries along with their juices over the cake layer.
Step 5: In a mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Top the strawberries with a generous dollop of whipped cream.
Step 6: Repeat the layering of cake, strawberries, and whipped cream until the cups are filled, ending with a swirl of whipped cream on top.
Step 7: Garnish with a fresh strawberry slice and a mint leaf if desired.
Step 8: Serve immediately, or refrigerate for up to 1 hour before serving to keep fresh.

Tips & Variations

Use fresh berries other than strawberries, such as raspberries or blueberries, for a colorful variation.
For extra flavor, add a splash of lemon juice or a tablespoon of liqueur to the macerated strawberries.
Make your own whipped cream by whipping the heavy cream just until soft peaks—it whips best when very cold.
Layer with crumbled biscuits or sponge cake for different textures.

Storage

Store the assembled cups covered in the refrigerator for up to 1 hour to maintain freshness and texture. Avoid longer storage as the cake may become soggy and whipped cream may lose its shape. If needed, keep cake and strawberries separate and assemble just before serving.

How to Serve

A close-up image shows three small desserts placed on a white marbled surface. Each dessert is layered with a bottom golden-brown cake base, topped with a thick layer of white whipped cream. Above this, there is a shiny, bright red strawberry sauce layer with small strawberry pieces visible. The top has a swirl of white whipped cream, crowned with a single whole red strawberry with green leaves. The textures range from soft and fluffy in the cake and cream to glossy and slightly chunky in the strawberry sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cups ahead of time?

It’s best to assemble the cups shortly before serving to keep the cake from becoming soggy and the whipped cream fluffy. You can prep the strawberries and whip the cream in advance, then quickly assemble when ready.

What can I use if I don’t have angel food or pound cake?

You can substitute with store-bought biscuits, sponge cake, or even ladyfingers. Just crumble or cut them into small pieces for layering.