Description
These delightful Strawberry Shortcake Cups are a quick and easy dessert that combines fresh strawberries, whipped cream, and crumbled cake for a deliciously stunning treat.
Ingredients
Scale
- 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
- Prepare your medium bowl. Slice the strawberries and sprinkle the granulated sugar over them. Toss gently to coat and let sit for about 10 minutes.
- Crumble the store-bought shortcake or pound cake into bite-sized pieces.
- Layer the crumbled shortcake at the bottom of serving cups, then spoon a layer of the macerated strawberries and their juices over the cake.
- Top with a fluffy dollop of whipped cream, mixing until soft peaks form beforehand.
- Repeat layering until the cups are filled, ending with whipped cream on top.
- Garnish each cup with a fresh slice of strawberry and a mint leaf, if available.
Notes
Best enjoyed immediately, but can be refrigerated for up to an hour before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 18g
- Sodium: 75mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: strawberry shortcake, dessert cups, summer dessert, quick dessert