Quick Strawberry Shortcake Cups
Delightful dessert capturing the joys of summer with layers of sweet strawberries, creamy whipped topping, and soft cake, perfect for casual gatherings or elegant entertaining.
Ingredients
For the strawberry filling
- 2 pounds fresh strawberries Sliced for macerating
- 1/4 cup granulated sugar For sweetening strawberries
For the cream layer
- 2 cups heavy whipping cream Very cold
- 1/2 cup powdered sugar For sweetening whipped cream
- 1 teaspoon pure vanilla extract For flavoring
For the cake layer
- 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 sliced strawberries and sugar. Let sit for 10 minutes to enhance sweetness.
- If using store-bought shortcakes, crumble them into bite-sized pieces. If using pound cake, cut or crumble into small pieces.
Assembly
- In serving cups or glasses, layer the crumbled shortcake or pound cake.
- Spoon a layer of macerated strawberries and their juices over the cake layer.
- Top with a generous dollop of whipped cream.
- Repeat layers until cups are filled, ending with a swirl of whipped cream.
- Garnish with a fresh strawberry slice and mint leaf if desired.
Notes
Serve chilled for a refreshing contrast on warm days. If storing leftovers, keep components separate to maintain texture.