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Quick Strawberry Shortcake Cups

Delightful mini desserts combining fresh strawberries, whipped cream, and fluffy cake, perfect for summer gatherings!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cup Assembly
  • 2 pounds fresh strawberries Sliced
  • 1/4 cup granulated sugar To macerate the strawberries
  • 2 cups heavy whipping cream Very cold
  • 1/2 cup powdered sugar For sweetening the whipped cream
  • 1 teaspoon pure vanilla extract
  • 1 package (10-12 ounces) store-bought angel food cake or pound cake Crumble into pieces

Method
 

Preparation
  1. In a medium bowl, combine sliced strawberries and sugar. Let them sit for 10 minutes to release their juices.
  2. Crumble the cake into bite-sized pieces.
Assembly
  1. In serving cups, layer the crumbled cake.
  2. Spoon a layer of the macerated strawberries and their juices over the cake layer.
  3. Top with a generous dollop of whipped cream.
  4. Repeat layering until cups are filled, ending with whipped cream.
  5. Garnish with a fresh strawberry slice and mint leaf if desired.
Serving
  1. Enjoy immediately or refrigerate for up to 1 hour before serving.

Notes

For a lighter option, swap in Greek yogurt for the whipped cream. You can use mixed berries for variation or add citrus zest to the whipped cream.