Description
Light and refreshing fresh strawberry shortcake cups layered with fluffy cake, sweet strawberries, and whipped cream—an easy individual dessert perfect for spring and summer.
Ingredients
- 2 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 2 cups pound cake or vanilla cake, cubed
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish (optional)
Instructions
- In a bowl, combine sliced strawberries and granulated sugar. Let sit for 10 minutes until juicy.
- In another bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Add a layer of cake cubes to serving cups.
- Spoon strawberries and their juices over the cake.
- Add a layer of whipped cream.
- Repeat layers until cups are filled.
- Top with extra strawberries and whipped cream.
- Garnish with mint leaves if desired.
- Serve immediately or chill briefly before serving.
Notes
- Use ripe sweet strawberries for the best flavor.
- Angel food cake also works well in this recipe.
- Do not assemble too far ahead to avoid soggy cake.
- Add lemon zest for extra freshness.
- Best enjoyed chilled and fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American