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Quick Strawberry Shortcake Cups

Fresh strawberries, billowy whipped cream, and tender cake come together in these easy-to-assemble dessert cups that are perfect for summer parties.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Strawberries
  • 2 pounds fresh strawberries Choose firm, glossy strawberries without white or green tops.
  • 1/4 cup granulated sugar Fine granulated sugar for even dissolution.
For the Whipped Cream
  • 2 cups heavy whipping cream, very cold Use cream labeled 'heavy whipping cream' with at least 36% fat.
  • 1/2 cup powdered sugar Adjust based on sweetness of strawberries.
  • 1 teaspoon pure vanilla extract
For the Cake Base
  • 1 (10-12 ounce) store-bought angel food cake or pound cake Angel food for lighter texture; pound cake for denser bite.

Method
 

Preparation
  1. Slice the fresh strawberries and place them in a medium bowl with the 1/4 cup granulated sugar. Toss gently and let sit for 10 minutes.
  2. If using store-bought shortcakes, crumble them into bite-sized pieces. If using pound cake, cut or crumble into small pieces.
  3. In a chilled bowl, pour the heavy whipping cream with the powdered sugar and vanilla. Whip to soft-to-medium peaks.
Assembly
  1. Place a layer of cake into the bottom of each serving cup and press lightly.
  2. Spoon a layer of macerated strawberries and some syrup over the cake.
  3. Spoon or pipe a generous dollop of whipped cream on top.
  4. Repeat the layers until cups are filled, finishing with whipped cream on top.
  5. Serve immediately or refrigerate for up to 1 hour before serving.

Notes

Store in an airtight container in the fridge for up to 24 hours. These cups do not freeze well assembled. Keep cream very cold until whipped.