Quick Strawberry Shortcake Cups
Quick Strawberry Shortcake Cups pair juicy strawberries and fluffy whipped cream with easy store-bought cake for a deliciously simple dessert that both kids and adults love.
Ingredients
Essentials
- 2 pounds fresh strawberries Ripe but firm berries are best for slicing and macerating.
- 1/4 cup granulated sugar Helps draw juices from the strawberries quickly.
- 2 cups heavy whipping cream Very cold cream whips faster.
- 1/2 cup powdered sugar For sweetening the whipped cream.
- 1 teaspoon pure vanilla extract Adds warmth and rounds out the whipped cream flavor.
- 1 each store-bought angel food cake or pound cake Using a ready-made cake saves time.
Optional Add-ons
- a few fresh mint leaves For garnish.
- 1 teaspoon lemon zest To sprinkle into the strawberries.
- a drizzle simple chocolate sauce or mini chocolate chips Great if kids like a little chocolate.
- to taste toasted sliced almonds or crushed graham crackers For a bit of crunch.
- a splash orange juice Adds brightness when macerating strawberries.
Instructions
Preparation
- Hull and slice the strawberries into bite-sized pieces. Toss them with 1/4 cup granulated sugar in a medium bowl. Let sit for 10 minutes to release juices.
- In a large bowl, whip 2 cups heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
- Crumble or cut the store-bought cake into bite-sized pieces.
Assembly
- In serving cups or glasses, add a layer of crumbled cake and spoon a generous portion of the macerated strawberries over it.
- Top with a dollop of whipped cream.
- Repeat the layers with more cake, strawberries, and finish with whipped cream on top.
- Garnish with a fresh strawberry slice and mint leaf if desired. Serve immediately or refrigerate for up to 1 hour.
Notes
Whip the cream in a shallow bowl for faster results. Assemble layers on an assembly line to save time.