Quick Strawberry Shortcake Cups Recipe

Introduction

Quick Strawberry Shortcake Cups are a delightful and easy dessert perfect for warm days or any time you want a fresh, fruity treat. This recipe layers sweet macerated strawberries, fluffy whipped cream, and tender cake in individual servings that everyone will love.

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 heavy cream with powdered sugar and vanilla extract until soft peaks form.
4. Step 4: In serving cups or glasses, layer a portion of the crumbled cake.
5. Step 5: Spoon a layer of the macerated strawberries and their juices over the cake.
6. Step 6: Add a generous dollop of whipped cream on top of the strawberries.
7. Step 7: Repeat the layers until the cups are filled, ending with a swirl of whipped cream.
8. Step 8: Garnish with a fresh strawberry slice and a mint leaf if desired, then serve immediately or refrigerate for up to 1 hour before serving.

Tips & Variations

• Use fresh whipped cream for the best texture, but stabilized whipped cream can be prepared ahead to hold its shape longer.
• Try swapping strawberries with other berries like blueberries or raspberries for a different flavor.
• For added crunch, sprinkle some toasted almonds or crushed graham crackers between layers.

Storage

Store assembled cups in the refrigerator for up to 1 hour before serving to keep the whipped cream fresh and the layers intact. Avoid storing for longer as the cake may become soggy. If stored longer, keep components separate and assemble just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries are best for texture and flavor, you can use frozen strawberries if thawed and drained well. Be sure to remove excess juice to prevent sogginess.

Is there a way to make this dessert ahead of time?

Prepare the components separately and store them in airtight containers. Assemble the shortcake cups shortly before serving to maintain freshness and texture.

Quick Strawberry Shortcake Cups Recipe

Print Recipe

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Quick Strawberry Shortcake Cups are a delightful and easy-to-make dessert that layers sweet macerated strawberries, fluffy whipped cream, and tender angel food or pound cake pieces in individual serving glasses. Perfect for a fast, no-fuss summer treat, these cups combine fresh flavors and textures in just 15 minutes.

• Author: Marco
• 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

Strawberries

• 2 pounds fresh strawberries
• 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

Optional Garnish

• Fresh strawberry slice
• Mint leaf

Instructions

1. Macerate the Strawberries: In a medium bowl, combine the sliced strawberries and granulated sugar. Let them sit for 10 minutes to release their natural juices and enhance sweetness.
2. Prepare the Cake: Crumble the store-bought angel food cake or pound cake into bite-sized pieces suitable for layering in the cups.
3. Layer the Cups: Place a layer of crumbled cake at the bottom of each serving cup or glass.
4. Add Strawberries: Spoon a generous layer of the macerated strawberries along with their juices over the cake layer.
5. Whip the Cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Add a dollop of whipped cream on top of the strawberries in each cup.
6. Repeat Layers: Continue layering cake, strawberries, and whipped cream until the cups are filled, finishing with a final swirl of whipped cream on top.
7. 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.

Notes

• If you prefer, use fresh homemade shortcakes instead of store-bought cake for a more personal touch.
• Refrigerate the assembled cups if not serving immediately, but consume within 1 hour to maintain cake texture.
• For a lighter version, use reduced-fat cream or a whipped topping alternative.
• To speed up maceration, you can gently mash the strawberries with sugar.

Keywords: Strawberry shortcake, quick dessert, easy summer dessert, individual dessert cups, no-bake strawberry shortcake