Name: Quick Strawberry Shortcake Cups Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 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

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Introduction

Quick Strawberry Shortcake Cups are a delightful and easy dessert perfect for any occasion. Layers of juicy strawberries, fluffy whipped cream, and tender cake come together in charming individual servings. Ready in just 15 minutes, they’re a crowd-pleaser that requires minimal effort.

Quick Strawberry Shortcake Cups Recipe - Recipe Image

Ingredients

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

Step 1: Slice the strawberries and combine them with granulated sugar in a medium bowl. Let the mixture sit for 10 minutes to release the strawberry juices.
Step 2: Crumble the store-bought angel food cake or pound cake into bite-sized pieces suitable for layering.
Step 3: In serving cups or glasses, add a layer of the crumbled cake pieces.
Step 4: Spoon a layer of the macerated strawberries along with their juices over the cake layer.
Step 5: Whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form, then add a generous dollop on top of the strawberries.
Step 6: Continue layering cake, strawberries, and whipped cream until the cups are filled, finishing with a swirl of whipped cream on top.
Step 7: Garnish with a fresh strawberry slice and a mint leaf if desired.
Step 8: Serve immediately or refrigerate for up to 1 hour before serving for best freshness.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and natural sweetness.
For a lighter option, substitute whipped cream with Greek yogurt or mascarpone cheese.
Add a splash of lemon juice to the strawberries to brighten the flavor.
If preferred, bake your own angel food or pound cake for a homemade touch.

Storage

Store any assembled cups covered in the refrigerator for up to 1 hour to maintain freshness and texture. Because the cake will absorb juices over time, it’s best not to prepare these too far in advance. When ready to serve, let them sit at room temperature for a few minutes if chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are recommended for the best texture and flavor. If using frozen, thaw them completely and drain excess liquid to avoid soggy layers.

How do I make the whipped cream without it becoming grainy?

Use very cold heavy cream and chill your mixing bowl and beaters beforehand. Whip gently until soft peaks form and avoid overwhipping to keep the cream smooth and fluffy.