Quick Strawberry Shortcake Cups Recipe

Introduction

Quick Strawberry Shortcake Cups are a delightful and easy dessert that comes together in just 15 minutes. Fresh strawberries, fluffy whipped cream, and tender cake layers combine for a sweet treat perfect for any occasion.

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. 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.
2. Step 2: If using store-bought shortcakes, crumble them into bite-sized pieces. If using pound cake, cut or crumble into small pieces.
3. Step 3: In serving cups or glasses, layer the crumbled shortcake or pound cake.
4. Step 4: Spoon a layer of macerated strawberries and their juices over the cake layer.
5. Step 5: Top with a generous dollop of whipped cream made by whipping heavy cream with powdered sugar and vanilla extract until soft peaks form.
6. Step 6: Repeat layers until cups are filled, ending with a swirl of whipped cream.
7. Step 7: Garnish with a fresh strawberry slice and mint leaf if desired.
8. Step 8: Serve immediately or refrigerate for up to 1 hour before serving.

Tips & Variations

• For extra flavor, add a splash of lemon juice or a pinch of cinnamon to the macerated strawberries.
• Use gluten-free cake if needed to accommodate dietary restrictions.
• Try layering in crushed vanilla wafers or shortbread cookies for a different texture.
• Whip the cream just until soft peaks form to keep it light and creamy.

Storage

Store assembled cups in the refrigerator and enjoy within 1 hour for the best texture. Beyond that, the cake may become soggy. If storing leftover components separately, keep whipped cream chilled and strawberries refrigerated for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cups in advance?

It’s best to assemble the cups shortly before serving to keep the cake from getting soggy. You can prepare the macerated strawberries and whipped cream a few hours ahead and store them separately.

What kind of cake works best for this recipe?

Angel food cake or pound cake both work great. Choose whichever you prefer or have on hand. Store-bought shortcakes can also be used for convenience.

Quick Strawberry Shortcake Cups Recipe

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4.4 from 101 reviews

This Quick Strawberry Shortcake Cups recipe offers a delightful and speedy twist on the classic dessert, combining fresh macerated strawberries, fluffy whipped cream, and tender angel food or pound cake layered in individual cups. Perfect for a refreshing and elegant treat, these cups come together in just 15 minutes and make a fantastic dessert for any occasion.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Macerate the Strawberries: In a medium bowl, combine sliced strawberries with granulated sugar. Let them sit for 10 minutes to allow the strawberries to release their natural juices, creating a sweet and flavorful syrup.
2. Prepare the Cake: If using store-bought angel food or pound cake, crumble or cut it into bite-sized pieces suitable for layering in serving cups.
3. Layer Cake: Place a layer of the crumbled cake pieces at the bottom of each serving cup or glass, establishing the dessert’s base.
4. Add Strawberries: Spoon a generous layer of the macerated strawberries along with their juices over the cake pieces for a moist, fruity element.
5. Whip the Cream: Using a chilled bowl and beaters, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. This whipped cream will add rich, creamy texture to the dessert.
6. Layer Whipped Cream: Add a dollop of the whipped cream over the strawberries in the cups, spreading evenly.
7. Repeat Layers: Continue layering cake, strawberries, and whipped cream in each cup until filled, finishing with a swirl of whipped cream on top.
8. Garnish and Serve: Garnish each dessert cup with a fresh strawberry slice and optionally a mint leaf for visual appeal. Serve immediately or refrigerate for up to 1 hour before serving to keep fresh and chilled.

Notes

• For best results, use very cold whipping cream to achieve the right consistency when whipping.
• You can substitute fresh strawberries with frozen ones that are thawed but fresh fruit provides the best texture and flavor.
• If you want a less sweet dessert, adjust the amount of sugar added to the strawberries and whipped cream to taste.
• These dessert cups are best eaten within an hour of assembling to enjoy the combination of textures at their freshest.
• Variations could include adding a splash of lemon juice to the strawberries for a citrusy brightness or layering with other berries.

Keywords: strawberry shortcake dessert, quick strawberry shortcake, no-bake strawberry dessert, easy summer dessert, whipped cream dessert cups