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; 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

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Introduction

Quick Strawberry Shortcake Cups are a delightful and effortless dessert perfect for any occasion. Fresh strawberries, fluffy whipped cream, and tender cake come together in individual servings that look as good as they taste.

The image shows a close-up of small cupcake-like desserts on white plates, set on a white marbled surface. Each dessert has three layers: the bottom layer is a light golden-brown cake, the middle layer is white cream, and the top layer is a mix of bright red strawberry pieces covered with glossy red syrup. On top of each dessert is a swirl of white whipped cream, crowned with a whole fresh strawberry that is bright red with visible seeds and a green stem. In the background, parts of other similar desserts are visible, slightly out of focus, and a woman's hand is gently touching one of the desserts. 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 sit for 10 minutes to allow the strawberries to release their juices.
Step 2: If using store-bought shortcakes, crumble them into bite-sized pieces. If using pound cake, cut or crumble into small pieces.
Step 3: In serving cups or glasses, layer the crumbled shortcake or pound cake.
Step 4: Spoon a layer of macerated strawberries and their juices over the cake layer.
Step 5: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Top the strawberry layer with a generous dollop of whipped cream.
Step 6: Repeat layers until 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.

Tips & Variations

Use frozen strawberries thawed and drained if fresh aren’t available, but fresh is best for flavor and texture.
Try using vanilla wafer cookies instead of cake for a crunchy variation.
Add a splash of balsamic vinegar to the strawberries for a subtle tang that enhances their sweetness.
For a boozy twist, drizzle a little strawberry liqueur or Grand Marnier over the layers.

Storage

These shortcake cups are best served fresh but can be refrigerated for up to 1 hour before serving. Avoid storing longer as the cake may become soggy and whipped cream can lose its texture. If you need to prepare ahead, keep components separate and assemble just before serving.

How to Serve

The image shows a close-up of small dessert cups with three visible layers. The bottom layer is a light golden sponge cake, soft and fluffy in texture. Above it is a layer of white cream mixed with small pieces of fresh red strawberries. On top of that, there is a thick, shiny red strawberry glaze that covers the cream and cake beneath. Each dessert cup is topped with a large swirl of white whipped cream, crowned by a whole red strawberry with green leaves on top. The cups sit on a white marbled surface, and a woman's hand gently holds one of the cups. The scene is bright and inviting, with sharp details and natural light highlighting the colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shortcake cups ahead of time?

It’s best to assemble the cups just before serving to maintain the texture of the cake and cream. You can prep the strawberries and whip the cream in advance, then assemble within an hour of serving.

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

Vanilla sponge cake, biscuit shortcakes, or even vanilla wafers work well as substitutes. Choose a cake or cookie that will absorb the fruit juices but still hold its shape.