Quick Strawberry Shortcake Cups
These Quick Strawberry Shortcake Cups are a simple yet elegant dessert that combines tender cake, juicy strawberries, and fluffy whipped cream, perfect for any occasion.
Ingredients
For the Strawberries
- 2 pounds fresh strawberries Choose ripe, bright red strawberries for maximum flavor.
- 1/4 cup granulated sugar Adjust down slightly if berries are very sweet.
For the Whipped Cream
- 2 cups heavy whipping cream, very cold Chill the mixing bowl and beaters for better volume.
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract Avoid artificial vanilla for the best flavor.
For the Cake
- 1 (10-12 ounce) store-bought angel food cake or pound cake Choose based on desired texture; angel food for lightness, pound cake for density.
Instructions
Macerate the Strawberries
- Slice the strawberries and put them in a medium bowl.
- Sprinkle the granulated sugar over the strawberries and toss gently to coat.
- Let the strawberries sit for 10 minutes to release juices and form a syrup.
- Pro Tip: They are ready when sitting in a shiny pool of juice and smell intensely of strawberry.
Prepare the Cake
- Crumble or cut the store-bought shortcakes or pound cake into bite-sized pieces.
- Keep pieces slightly larger than bite-size to soak up juices.
- Pro Tip: Tear the cake for interesting texture.
Whip the Cream
- Pour the very cold heavy cream into a chilled bowl.
- Add the powdered sugar and vanilla extract.
- Whip until soft peaks form, but avoid overbeating.
- Pro Tip: Stop whipping when peaks hold their shape but still fold easily.
Layer the Cups
- In serving cups, start with a layer of crumbled cake.
- Spoon a layer of macerated strawberries and juice over the cake.
- Top with a generous dollop of whipped cream.
- Pro Tip: Press the cake lightly to absorb the syrup without collapsing.
Repeat and Finish
- Repeat the layers until the cups are filled, finishing with whipped cream.
- Garnish with a fresh strawberry slice and a mint leaf for color.
- Serve immediately or refrigerate for up to 1 hour.
- Pro Tip: Best if eaten within an hour.
Notes
Chill everything for firmer whipped cream, use ripe strawberries, stabilize whipped cream with instant pudding mix for longer holds, and assemble just before serving for best texture.