These single-serve cups are a bright, citrusy twist on the classic. Instead of plain vanilla biscuits, we use lemon-scented shortcake (or pound cake cubes) to pop against the sweet red berries. Layered with macerated strawberries and homemade vanilla bean whipped cream, they are easy to assemble and look elegant in glass jars or tumblers.

Why it’s a winner

By adding fresh lemon zest and juice to the strawberry mixture (and even the cake base), you cut through the sweetness and make the fruit flavor taste “redder” and fresher. Layering them in cups means every bite has the perfect ratio of cake, juice, and cream—no dry biscuits here.​

Ingredient notes

Shortcake Base:

• Store-bought pound cake or angel food cake (cut into cubes) OR homemade biscuits.
• Lemon zest (to toss with the cake cubes for extra aroma).

Lemon-Macerated Berries:

• 2 pounds fresh strawberries, hulled and sliced.
• 1/3 cup granulated sugar.
• 1 tbsp fresh lemon juice.
• 1 tsp lemon zest (rubbed into the sugar first releases more oil).​

Homemade Whipped Cream:

• 1 1/2 cups cold heavy whipping cream.
• 1/4 cup powdered sugar.
• 1 tsp vanilla extract (or vanilla bean paste for specks).
• Optional: A pinch of lemon zest folded in at the end.

Optional Garnish:

• Fresh mint leaves or a thin lemon wheel on the rim.

Assembly guide

1. Prep the berries: In a bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant. Toss the sliced strawberries with this lemon sugar and the lemon juice. Let sit for at least 20 minutes until a syrup forms.​
2. Prep the cream: Beat the cold heavy cream, powdered sugar, and vanilla until soft, billowy peaks form. (Don’t overbeat; soft cream layers better in a cup than stiff cream).​
3. Build the cups:
   • Drop a handful of cake cubes into the bottom of 4-6 glasses.
   • Spoon a generous amount of strawberries and their lemon syrup over the cake so it soaks in.
   • Add a thick dollop of whipped cream.
   • Repeat the layers if your glass is tall enough.
   • Finish with a final strawberry and a sprig of mint.

Tasty twists

• Citrus boost: Spoon a little Meyer Lemon Marmalade over the cake layer before adding the berries.
• Cheesecake twist: Beat 4oz of softened cream cheese into the whipped cream for a sturdier, tangier topping.
• Boozy kick: Add a splash of Limoncello to the macerating strawberries.​

For a full summer dessert spread, serve these alongside Meyer Lemon Bars and Fudgy Lemon

Lemon Strawberry Shortcake Cups with Homemade Whipped Cream

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• Author: danyrecipes
• Total Time: 20
• Yield: 4-6 servings
• Diet: Vegetarian

Print Recipe

Description

Individual strawberry shortcakes with a citrus twist. Layers of lemon-scented cake, juicy strawberries macerated in lemon sugar, and soft homemade whipped cream create a bright, refreshing summer dessert.

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Ingredients

For the Berries:

2 lb fresh strawberries, sliced

1/3 cup granulated sugar

1 tbsp fresh lemon juice

1 tsp lemon zest

For the Whipped Cream:

1 1/2 cups heavy whipping cream, cold

1/4 cup powdered sugar

1 tsp vanilla extract

For Assembly:

1 pound cake or angel food cake, cut into 1-inch cubes (about 4 cups)

Fresh mint for garnish

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Instructions

1. Zest the lemon into the granulated sugar and rub together with your fingers to release the oils.

2. Toss the strawberries with the lemon sugar and lemon juice. Let sit for 20 minutes to release juices.

3. Whip the cold heavy cream, powdered sugar, and vanilla until soft peaks form.

4. Place a layer of cake cubes in the bottom of serving glasses.

5. Spoon strawberries and their syrup over the cake to soak it slightly.

6. Top with a dollop of whipped cream.

7. Repeat layers if using tall glasses.

8. Garnish with mint and serve immediately.

Notes

Rubbing lemon zest into the sugar prevents it from clumping and maximizes the citrus aroma.

Use soft-peak whipped cream for a luxurious texture that blends with the fruit syrup.

Can be assembled up to an hour ahead; keep chilled.

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

Nutrition

• Serving Size: 1 cup
• Calories: 340
• Sugar: 28g
• Sodium: 180mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 85mg

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