Description
This Quick Strawberry Shortcake Cups recipe delivers a delightful and refreshing dessert perfect for any occasion. Fresh strawberries are macerated with sugar, layered with crumbled angel food or pound cake, and topped with luscious homemade whipped cream. Ready in just 15 minutes, this no-bake treat is both simple and elegant, ideal for satisfying your sweet tooth with minimal effort.
Ingredients
Scale
Strawberries
- 2 pounds fresh strawberries
- 1/4 cup granulated sugar
Whipped Cream
- 2 cups heavy whipping cream, very cold
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
Cake
- 1 (10-12 ounce) store-bought angel food cake or pound cake
Instructions
- Macerate Strawberries: In a medium bowl, combine sliced strawberries and granulated sugar. Let them sit for 10 minutes so the strawberries release their natural juices, creating a sweet syrupy mixture.
- Prepare Cake: If using store-bought shortcakes, crumble them into bite-sized pieces. Alternatively, cut or crumble pound cake into small pieces suitable for layering.
- Assemble Layers: Place a layer of the crumbled cake pieces at the bottom of serving cups or glasses.
- Add Strawberries: Spoon a generous layer of the macerated strawberries, including their juices, over the cake layer to infuse moisture and flavor.
- Top with Whipped Cream: Add a generous dollop of freshly whipped cream prepared from heavy cream, powdered sugar, and vanilla extract (whip until soft peaks form) on top of the strawberries.
- Repeat Layers: Continue layering cake, strawberries, and whipped cream until the cups are filled, finishing with a swirl of whipped cream on top.
- Garnish and Serve: Garnish each cup with a fresh strawberry slice and a mint leaf if desired for an elegant touch.
- Chill or Serve: Serve immediately for best texture, or refrigerate the cups for up to 1 hour before serving to keep them fresh and chilled.
Notes
- Use very cold heavy cream to ensure the whipped cream whips up quickly and holds stiff peaks.
- For a gluten-free version, substitute pound cake with gluten-free cake options.
- Prepare the dessert just before serving or within an hour to prevent the cake from becoming too soggy.
- Leftover whipped cream can be stored in the refrigerator for up to 2 days.
- Optionally, add a splash of lemon juice to strawberries for a bright, tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Strawberry shortcake, quick dessert, no-bake dessert, whipped cream, summer dessert, easy strawberry recipe
