Quick Strawberry Shortcake Cups
These delightful individual cups feature layers of juicy strawberries, light whipped cream, and fluffy cake, making them a perfect summer dessert.
Ingredients
Fruits
- 2 pounds fresh strawberries Sliced and mixed with sugar
- 1/4 cup granulated sugar For macerating strawberries
Whipped Cream
- 2 cups heavy whipping cream Very cold for best results
- 1/2 cup powdered sugar For sweetening the whipped cream
- 1 teaspoon pure vanilla extract For flavor
Cake
- 1 (10-12 ounce) store-bought angel food cake or pound cake Crumble or cut into small pieces
Instructions
Preparation
- In a medium bowl, combine the sliced strawberries with the granulated sugar. Allow them to sit for 10 minutes to release natural juices.
- Crack or crumble the store-bought shortcakes or pound cake into bite-sized pieces.
Assembly
- In serving cups or glasses, layer the crumbled cake at the bottom.
- Spoon a layer of macerated strawberries and their juices over the cake.
- Top with a generous dollop of whipped cream and repeat the layers until cups are filled, finishing with whipped cream on top.
- Garnish with a fresh strawberry slice and a mint leaf, if desired. Serve immediately or refrigerate for up to 1 hour.
Notes
Chill your ingredients for the best whipped cream. You can customize with other fruits or toppings like nuts or shredded coconut.