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–+ servings
image of fresh strawberries pound cake or angel food cake whipped cream or Cool Whip granulated sugar powdered sugar vanilla extract heavy cream white chocolate strawberry glaze Triple Sec or orange juice lemon zest arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Strawberry Shortcake Cups

These Strawberry Shortcake Cups capture the nostalgia of late summer afternoons with simple, layered ingredients that are perfect for parties and family gatherings, offering a convenient, no-bake treat bursting with fresh berries and creamy goodness.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 8 cups
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pounds Fresh Strawberries bright red, fragrant berries, washed, hulled and sliced into bite-sized pieces
  • 1 loaf Pound Cake or Angel Food Cake cut into 1-inch cubes, for a sturdy texture
  • 2 tbsp Granulated Sugar to macerate the strawberries
  • 2 cups Heavy Cream cold, for whipped cream topping
  • 1/4 cup Powdered Sugar to sweeten the whipped cream
  • 1 tsp Vanilla Extract high quality for flavor
  • 1 tsp Lemon Zest optional, for brightness
  • 1 tbsp Triple Sec optional, for spiked version

Equipment

  • Mixing bowl
  • Clear Dessert Cups IRFSC

Method
 

Prepare the Berries
  1. Wash the strawberries thoroughly, pat dry gently, hull and slice into small, bite-sized pieces. Place in a large glass bowl and sprinkle with 2 tablespoons of granulated sugar. Add 1 teaspoon of lemon zest if desired. Stir gently and let sit for at least 30 minutes to macerate.
Prepare the Cake Base
  1. Cut the pound cake or angel food cake into 1-inch cubes, keeping them uniform for neat layering.
Whip the Cream
  1. In a chilled metal bowl, pour in the cold heavy cream. Whip on medium speed until it begins to thicken. Slowly add the powdered sugar and vanilla extract. Continue whipping until stiff peaks form, being careful not to over-whip.
Assembly Time
  1. Grab clear dessert cups. Layer with cake cubes at the bottom, press down slightly, then add a spoonful of macerated strawberries and juices, followed by a dollop of whipped cream. Repeat the layers until the cup is full.
The Finishing Touch
  1. Top each cup with a final swirl of whipped cream and garnish with a whole strawberry or mint leaf. Optionally drizzle with white chocolate for extra sweetness.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10g

Notes

These cups are best assembled just before serving or up to an hour in advance for the flavors to meld, using stabilized whipped cream if needed to prevent sogginess. Store in the refrigerator for up to 24 hours. Leftover components store separately: strawberries 3 days, cake frozen up to a month. Perfect for parties, versatile for dietary needs like gluten-free or vegan.
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