Strawberry Shortcake Cups
Cute, fresh, and easy dessert cups filled with strawberries, cream, and cake that are impossible to mess up.
Ingredients
For the Strawberry Filling
- 1.5 pounds fresh strawberries, washed and hulled Use ripe strawberries for the best flavor.
- 2-4 tablespoons sugar or honey Adjust to taste.
- 1 teaspoon lemon juice Optional, but enhances the flavor of the berries.
For the Cream
- 2 cups heavy whipping cream Keep it cold for best results.
- 2-3 tablespoons powdered sugar Adjust sweetness to your preference.
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Base
- 1 loaf pound cake, vanilla cake, or biscuits Store-bought or homemade.
Instructions
Preparing the Strawberries
- Slice the strawberries. Toss them with sugar and lemon juice, then let them sit for 20 to 30 minutes to become glossy and juicy.
Making the Whipped Cream
- In a bowl, pour cold heavy cream, add powdered sugar, vanilla extract, and a pinch of salt. Whip until fluffy and holds soft peaks.
- If it looks grainy, add a splash more cream and whisk gently to smooth it out.
Assembly
- Cut your cake or shortcake into small cubes.
- In clear cups, layer cake, a spoonful of strawberries and juices, then add whipped cream. Repeat if the cup is tall enough and finish with a strawberry on top.
Notes
Use chilled tools for whipping cream, and consider piping whipped cream for a neat appearance. Variations include chocolate cake, lemon zest, cheesecake style with cream cheese, or using Greek yogurt for a healthier option.