Name: Fresh Strawberry Shortcake Cups with Whipped Cream
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb fresh strawberries, hulled and sliced; 3 tbsp granulated sugar (for berries); 1 tsp lemon juice; 1 (10-12 oz) prepared pound cake or angel food cake, cut into 1-inch cubes; 1 cup cold heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract; Fresh mint leaves for garnish

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Strawberry shortcake is the quintessential dessert, but let’s be honest: eating it on a plate can be a messy affair. The biscuit crumbles, the berries slide off, and you are left chasing the whipped cream with your fork. That is why I love these Strawberry Shortcake Cups.

Fresh Strawberry Shortcake Cups with Whipped Cream

By layering the components in a glass or jar, you get the perfect ratio of cake, juicy berries, and cloud-like cream in every single spoonful. It’s elegant, portable, and mess-free. Plus, the cake at the bottom soaks up all those delicious strawberry juices, creating a flavor that is even better than the traditional version.

Why You Will Ditch the Plate

Perfect Ratios: Every bite has all three layers.
Make-Ahead Friendly: Unlike plated shortcakes that fall apart, these can be assembled an hour or two ahead of time.
Mess-Free: Great for parties or picnics no knife and fork required.
Versatile Cake: Use homemade biscuits, pound cake, or even store-bought angel food cake for a shortcut.

Fresh Strawberry Shortcake Cups with Whipped Cream

Author: danyrecipes
Total Time: 20
Yield: 4 cups

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Description

Individual trifles featuring layers of fluffy vanilla cake, macerated strawberries with their natural syrup, and freshly whipped vanilla cream. An elegant, mess-free way to serve a classic favorite.

Ingredients

1 lb fresh strawberries, hulled and sliced

3 tbsp granulated sugar (for berries)

1 tsp lemon juice

1 (10-12 oz) prepared pound cake or angel food cake, cut into 1-inch cubes

1 cup cold heavy whipping cream

2 tbsp powdered sugar

1 tsp vanilla extract

Fresh mint leaves for garnish

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Instructions

1. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir well and let sit at room temperature for 20 minutes to allow the juices to release.

2. While the berries macerate, make the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

3. To assemble, place a layer of cake cubes at the bottom of 4 glasses or dessert cups.

4. Spoon the strawberries along with a generous drizzle of their syrup over the cake layer.

5. Top with a large dollop of whipped cream.

6. Repeat layers if using tall glasses.

7. Garnish with a fresh strawberry slice and a sprig of mint. Serve immediately or chill for up to 1 hour.

Notes

**Cake Choice:** Pound cake stays firmer and soaks up syrup beautifully. Angel food cake is lighter and airier but dissolves faster.

**Make Ahead:** You can prep the berries and cream hours in advance, but assemble the cups close to serving time to prevent sogginess.

Prep Time: 20
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 24g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g
Cholesterol: 65mg

Ingredients

Strawberries: Fresh, red, and ripe. You will macerate them with sugar to draw out their natural syrup.
Cake Base: Cubes of pound cake, angel food cake, or vanilla biscuits. Store-bought works perfectly here.
Whipped Cream: Heavy cream whipped with a little powdered sugar and vanilla. It is infinitely better than the stuff in a can.
Sugar & Lemon: To sweeten the berries and brighten the flavor.
Mint: A fresh sprig on top makes it look professional.

How to Make It (Layer & Chill)

Macerate the Berries. Slice the strawberries and toss them with sugar and a squeeze of lemon juice. Let them sit for 15-20 minutes until they are glossy and swimming in red syrup.
Whip the Cream. Beat the cold heavy cream with powdered sugar and vanilla until soft, billowy peaks form. Don’t over-whip; you want it creamy, not stiff.
Base Layer. Drop a few cubes of cake into the bottom of your glass or jar.
Berry Layer. Spoon a generous amount of strawberries and their syrup over the cake. Let the juice soak in.
Cream Layer. Dollop a big spoonful of whipped cream on top.
Repeat (Optional). If your glass is tall enough, repeat the layers for a trifle effect.
Serve. Top with a final strawberry slice and a mint leaf.

Variations & Serving Ideas

Boozy Berries: Add a splash of Grand Marnier or Triple Sec to the strawberries for an adult version.
Lemon Cream: Fold lemon curd into the whipped cream for a citrusy twist.
Crunch Factor: Sprinkle crushed shortbread cookies or granola between layers for texture.
Chocolate Drizzle: Add a layer of chocolate ganache or Nutella for a chocolate-covered strawberry vibe.
Balsamic Twist: Add a teaspoon of balsamic vinegar to the strawberry mixture to deepen the flavor (trust me, it works).

Final Thoughts

These cups are proof that the simplest desserts are often the best. They highlight fresh, seasonal produce and present it in a way that feels special but takes minutes to throw together.