Mother’s Day Treat: Strawberry Shortcake in a Cup

Make cute individual strawberry shortcake in a cup for mother’s day. Serve up for a pretty and refreshing dessert.

More recipes to try: Chocolate Strawberry Kit Kat Cupcakes, Black Forest Dessert Cups, and Red Velvet Drizzled Loaf.

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Strawberry shortcake is a classic dessert that never fails to satisfy our sweet tooth. But have you ever thought about enjoying this delectable treat in a cup?

Check out this SUPER simple, mouthwatering recipe for strawberry shortcake cups that will leave you craving more. Whether you’re hosting a party or simply treating yourself, these individual servings of strawberry goodness are sure to impress.

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Why You’ll Love This Recipe:

Bursting with Freshness: The star of this recipe is undoubtedly the fresh strawberries. Their vibrant color and juicy texture add a burst of freshness to every bite. By combining the strawberries with a touch of powdered sugar, you’ll create a delightful balance of sweetness and tanginess that will tantalize your taste buds.

Creamy Whipped Cream: What’s a strawberry shortcake without a dollop of whipped cream? This recipe takes it up a notch by using homemade whipped cream, made with heavy whipping cream and a hint of vanilla extract. The result is a luscious, velvety topping that complements the strawberries and poundcake perfectly.

Ingredients:

Here is what you need to make this no bake recipe with yummy berries.

  • fresh strawberries
  • powdered sugar, divided
  • heavy whipping cream
  • vanilla extract
  • pound cake
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Recipe Instructions:

Here is an overview of how to make strawberry shortcake in a cup.

1. Prepare the Strawberries: Start by washing and drying the fresh strawberries. Remove the stems and leaves, then slice them into bite-sized pieces or chop them into smaller bits, according to your preference. Set aside a few slices for garnish.

2. Sweeten the Strawberries: In a small bowl, combine the strawberries with powdered sugar, ensuring they are evenly coated. Cover the bowl and set it aside to allow the flavors to meld together.

3. Whip the Cream: In a medium mixing bowl, beat together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This homemade whipped cream will elevate the taste of your strawberry shortcake cups.

4. Cube the Poundcake: Slice the poundcake into ¾-inch cubes. This will provide a sturdy base for your strawberry shortcake cups.

5. Assemble the Cups: Place plastic 9-ounce punch cups on the counter or a cookie sheet. Begin by scooping half of the sweetened strawberry mixture into the bottom of each cup. Next, add a layer of poundcake cubes, followed by a generous dollop of freshly made whipped cream.

6. Layer the Goodness: Add the remaining strawberries evenly over the whipped cream layer. Top it off with another layer of poundcake cubes, followed by a final dollop of whipped cream. Garnish each cup with a slice of strawberry for an extra touch of elegance.

7. Serve or Chill: You can serve the strawberry shortcake cups immediately for instant gratification. However, if you prefer a chilled dessert, refrigerate them for up to three hours before serving. This will allow the flavors to meld together and create a refreshing treat.

Variations:

Looking to switch things up? Here are a few variations to consider:

Chocolate Lover’s Delight: Drizzle some melted chocolate over the layers of strawberries and whipped cream for a decadent twist on the classic recipe.

Tropical Twist: Add a handful of diced pineapple or mango to the strawberry mixture for a tropical flavor explosion.

Berries: Try switching out the strawberries for blueberries, raspberries, or all of the above for a different twist.

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Can the Recipe be Stored or Made Ahead?

While the strawberry shortcake cups are best served fresh, you can store them in the refrigerator for up to three hours before serving. However, keep in mind that the longer they sit, the more likely the components will become soggy and lose their texture. To truly enjoy the full experience, it’s recommended to consume them as soon as possible.

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Common Questions about Strawberry Shortcake in a Cup:

Can I use Cool Whip instead of homemade whipped cream?

Absolutely! If you’re short on time or prefer a shortcut, Cool Whip can be used as a substitute for homemade whipped cream. Simply dollop it onto the cups instead of making your own.

What can I do with the leftover pound cake?

Depending on the size of the poundcake, you may have some leftover cake. Don’t let it go to waste! You can enjoy it on its own, use it as a base for other desserts, or even freeze it for future use.

Strawberry Shortcake Cups Recipe

Print Recipe
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Ingredients

  • 1- pound fresh strawberries
  • 4 tablespoons powdered sugar divided
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 small poundcake

Instructions

  • Wash and dry the strawberries, remove the stems and leaves, then slice into bite-sized pieces (or dice into small chunks if preferred). Set 4 slices of strawberry aside for garnish.
  • In a small bowl, combine the strawberries with 2 tablespoons of powdered sugar. Cover the bowl and set aside.
  • In a medium mixing bowl, beat together the heavy whipping cream, 2 tablespoons powdered sugar, and the vanilla extract with an electric mixer on medium speed until stiff peaks form.
  • Slice the poundcake into ¾-inch cubes.
  • Place 4 plastic 9-ounce punch cups on the counter or on a cookie sheet.
  • Scoop half of the strawberry mixture evenly into the bottom of the cups.
  • Add about 4-5 cubed of the poundcake over the strawberries.
  • Scoop 3 tablespoons of the freshly made whipped cream over the poundcake in the cups.
  • Add the remaining strawberries evenly over the whipped cream layer.
  • Place 4-5 cubes of poundcake on top of the strawberries.
  • Top each cup with 2 tablespoons of whipped cream and a slice of strawberry as garnish.
  • Serve the strawberry shortcake cups immediately or chill for up to three hours before serving.

Notes

Depending on the size of the poundcake there will be leftover cake.
The strawberry shortcake cups are best served fresh. Otherwise, everything gets a bit soggy and runny.
I sliced each strawberry into 4 slices, but some may prefer to chop them into smaller bits. Either way will be good.
To make this recipe even quicker, Cool Whip can be used in place of making the homemade whipped cream.
Servings: 4

Strawberry shortcake in a cup is a delightful twist on a beloved dessert. With fresh strawberries, homemade whipped cream, and layers of poundcake, these individual servings are a treat for both the eyes and the taste buds. Whether you’re hosting a gathering or simply indulging in a personal dessert, this recipe is sure to impress. So, gather your ingredients, follow the instructions, and savor the sweet satisfaction of strawberry shortcake in a cup.

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I'm Emily and I share my ideas to celebrate and create over at The Benson Street.

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