Description
These Quick Strawberry Shortcake Cups are a delightful dessert that combines the light texture of cake with juicy strawberries and rich whipped cream—a perfect treat for any occasion.
Ingredients
Scale
- 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
- Prep the strawberries: Wash and slice your strawberries. Sprinkle with 1/4 cup of granulated sugar and let sit for about 10 minutes.
- Prepare the cake layer: Crumble the store-bought shortcake or pound cake into bite-sized pieces.
- Layer the ingredients: In clear serving cups, begin with a layer of crumbled cake at the bottom.
- Add the strawberries: Spoon a generous layer of macerated strawberries and their juices over the cake layer.
- Whipped cream time: Beat the heavy whipping cream with the powdered sugar and vanilla extract until soft peaks form.
- Repeat the layers: Continue layering cake, strawberries, and whipped cream until cups are filled, finishing with whipped cream on top.
- Garnish: Optionally, garnish with a fresh strawberry slice and a mint leaf.
- Serve: Best served immediately, but can be refrigerated for up to 1 hour.
Notes
Try chilling your bowl and beaters for fluffier whipped cream, and consider adding a splash of almond extract for flavor variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg