Quick Strawberry Shortcake Cups
Warm, delicious, and oh-so-simple, Quick Strawberry Shortcake Cups are the perfect way to enjoy a classic dessert with a modern twist. Whether you’re hosting a family gathering or simply craving something sweet, this recipe is sure to delight everyone who takes a bite. These little cups of joy are not only visually stunning but also packed with flavor, making them perfect for any occasion.
Why You’ll Love This Quick Strawberry Shortcake Cups:
- Bursting with fresh strawberry flavor that captures the essence of summer.
- Quick and easy to prepare, perfect for busy weeknights or last-minute gatherings.
- A great way to make use of seasonal strawberries while they’re at their peak.
- Family-friendly and customizable; everyone can have their own cup filled just the way they like it.
- Minimal cleanup thanks to the single-serving cups—perfect for portion control too!
Ingredients Needed:
- Fruit:
- 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 Base:
- 1 (10-12 ounce) store-bought angel food cake or pound cake
Step-by-Step Instructions:
- In a medium bowl, combine sliced strawberries and sugar. Let sit for 10 minutes to allow the strawberries to release their juices.
- If using store-bought shortcakes, crumble them into bite-sized pieces. If using pound cake, cut or crumble into small pieces.
- 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.
- Serve immediately or refrigerate for up to 1 hour before serving.
Serving Suggestions for Quick Strawberry Shortcake Cups
Enjoy these delightful cups at a summer picnic, barbecue, or birthday party. Pair them with a light sparkling lemonade or a scoop of vanilla ice cream for an extra treat!
Tips for Success with Quick Strawberry Shortcake Cups
- Make sure your whipping cream is extremely cold for the best texture and volume.
- Use fresh strawberries—frozen ones will not provide the same juicy flavor.
- Don’t skip the resting time for the strawberries; it enhances their sweetness and creates a lovely syrup.
- For added flavor, mix in a splash of orange juice or a pinch of lemon zest with the strawberries.
- Customize the layers with other fruits like blueberries or raspberries for a mixed berry version.
Variations
Feel free to swap out strawberries for other seasonal fruits, such as peaches or blueberries, to create your own twist on this delicious dessert!
FAQs
Can I make these ahead of time?
Yes! You can prepare the components (strawberries, whipped cream, and cake) ahead of time, but it’s best to layer them just before serving to keep the cake from getting soggy.
What type of cake works best?
Angel food cake or pound cake both work wonderfully in this recipe. Choose based on your preference for a lighter or denser texture.
How long do these keep in the refrigerator?
These dessert cups can be stored in the refrigerator for up to one hour after assembling, but they are best enjoyed fresh for optimal texture and flavor.
Ingredients
Fruit
- 2 pounds fresh strawberries Use ripe strawberries for best flavor.
- 1/4 cup granulated sugar To sweeten the strawberries.
Whipped Cream
- 2 cups heavy whipping cream, very cold Ensure it’s very cold for best texture.
- 1/2 cup powdered sugar For sweetening the whipped cream.
- 1 teaspoon pure vanilla extract For flavoring the whipped cream.
Cake Base
- 1 (10-12 ounce) store-bought angel food cake or pound cake Either option works well; choose based on preference.
Instructions
Preparation
- In a medium bowl, combine sliced strawberries and sugar. Let sit for 10 minutes to allow the strawberries to release their juices.
- 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.
- Serve immediately or refrigerate for up to 1 hour before serving.
