Quick Strawberry Shortcake Cups Recipe

Introduction

Quick Strawberry Shortcake Cups are a delightful and easy dessert that combines fresh strawberries, fluffy cake, and homemade whipped cream. Perfect for a light treat or a summer gathering, this no-fuss recipe comes together in just 15 minutes.

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: Crumble the store-bought angel food cake or pound cake into bite-sized pieces.
3. Step 3: In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
4. Step 4: In serving cups or glasses, layer the crumbled cake pieces evenly.
5. Step 5: Spoon a layer of the macerated strawberries with their juices over the cake.
6. Step 6: Add a generous dollop of the whipped cream on top of the strawberries.
7. Step 7: Repeat the layers until the cups are filled, finishing with a swirl of whipped cream.
8. Step 8: Garnish with a fresh strawberry slice and a mint leaf, if desired, and 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 strawberries while macerating.
• Substitute the angel food or pound cake with homemade biscuits or sponge cake for a different texture.
• Use coconut whipped cream or another dairy-free alternative to make this dessert vegan-friendly.
• To keep the cake from becoming soggy, assemble the dessert just before serving.

Storage

Store assembled cups in the refrigerator and consume within 1 hour for the best texture and freshness. If you need to prepare in advance, keep cake pieces and strawberries separate and assemble just before serving. Leftover whipped cream can be stored in an airtight container for up to 24 hours in the fridge and lightly whipped again before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Frozen strawberries tend to release more water and become mushy, so fresh strawberries are best. However, if using frozen, thaw and drain excess liquid before macerating with sugar.

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

You can substitute with store-bought biscuits, sponge cake, or even a sturdy sponge or chiffon cake. The key is to have a light, absorbent cake that pairs well with the juicy strawberries and cream.

Quick Strawberry Shortcake Cups Recipe

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4.8 from 70 reviews

Quick Strawberry Shortcake Cups are a delightful and easy-to-make dessert featuring layers of sweet macerated strawberries, fluffy whipped cream, and soft cake pieces served in individual cups. Perfect for a refreshing treat that comes together in just 15 minutes.

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

Ingredients

Scale 1x2x3x

Strawberry Mixture

• 2 pounds fresh strawberries, sliced
• 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 strawberries: In a medium bowl, combine the sliced strawberries and granulated sugar. Let them sit for 10 minutes to allow the strawberries to release their natural juices, creating a sweet syrup.
2. Prepare the cake: If using store-bought shortcakes, crumble them into bite-sized pieces. If using pound cake, cut or crumble into small pieces suitable for layering.
3. Assemble the first layer: In serving cups or glasses, add a layer of the crumbled shortcake or pound cake as a base.
4. Add strawberry layer: Spoon a generous layer of the macerated strawberries along with their juices over the cake layer to soak the pieces and add flavor.
5. Make whipped cream: Using a mixer, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light and fluffy whipped cream.
6. Add whipped cream layer: Top the strawberry layer with a generous dollop of whipped cream to add richness and creaminess to the dessert.
7. Repeat layering: Continue layering cake, strawberries, and whipped cream until the serving cups are filled, finishing with a swirl of whipped cream on top.
8. Garnish and serve: Garnish each cup with a fresh strawberry slice and a mint leaf if desired. Serve immediately or refrigerate for up to 1 hour before serving to keep fresh.

Notes

• Using very cold heavy cream helps achieve a better whipped cream consistency.
• This dessert can be prepped ahead but is best served fresh to prevent the cake from becoming too soggy.
• Feel free to substitute pound cake with angel food cake or store-bought shortcakes based on preference.
• To make it more festive, add mint leaves or a dusting of powdered sugar on top before serving.

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