Quick Strawberry Shortcake Cups
Quick Strawberry Shortcake Cups are a delightful and easy dessert featuring fresh strawberries and whipped cream, perfect for summer gatherings or anytime you desire a sweet treat.
Ingredients
Filling
- 2 pounds fresh strawberries Use fresh and ripe strawberries for best flavor.
- 1/4 cup granulated sugar Adjust according to taste.
Whipped Cream
- 2 cups heavy whipping cream, very cold Chill your mixing bowl and beaters for extra fluffiness.
- 1/2 cup powdered sugar Adjust sweetness as desired.
- 1 teaspoon pure vanilla extract
Cake Base
- 1 10-12 ounce store-bought angel food cake or pound cake Cut or crumble into bite-sized pieces.
Instructions
Preparation
- In a medium bowl, combine sliced strawberries and granulated sugar. Let sit for 10 minutes to allow the strawberries to release their juices.
- If using store-bought shortcakes, crumble them into bite-sized pieces; if using pound cake, cut or crumble into small pieces.
Assembly
- In serving cups or glasses, layer the crumbled shortcake or pound cake.
- Spoon a layer of macerated strawberries and their juices over the cake layer.
- Top with a generous dollop of whipped cream.
- Repeat layers until cups are filled, ending with a swirl of whipped cream.
- Garnish with a fresh strawberry slice and mint leaf if desired.
Notes
Serve in clear glasses or individual cups to showcase the layers. Best enjoyed fresh but can be made up to an hour in advance. If you have leftovers, cover with plastic wrap and refrigerate; best consumed within a day to avoid soggy cake. Variations include adding chocolate mousse or different fruits.