Quick Strawberry Shortcake Cups
These delightful Quick Strawberry Shortcake Cups deliver all the classic flavors of traditional strawberry shortcake in just a few easy steps, perfect for gatherings or family desserts.
Ingredients
Fresh Strawberries
- 2 cups fresh strawberries, sliced Use high-quality, ripe strawberries.
- 2 tablespoons sugar To macerate the strawberries.
Whipped Cream
- 1 cup heavy cream Whip until soft peaks form.
- 2 tablespoons powdered sugar For sweetness.
- 1 teaspoon vanilla extract Adds flavor.
Cake Base
- 2 cups store-bought shortcake or pound cake, crumbled Can substitute with gluten-free options.
- to taste Fresh mint leaves, for garnish Optional, for color and flavor.
Instructions
Preparation
- In a mixing bowl, combine the sliced strawberries with sugar and let them sit for about 10 minutes to create a flavorful strawberry syrup.
- In a separate bowl, pour in the heavy cream. Add powdered sugar and vanilla extract, then beat with a handheld mixer until soft peaks form.
Assembly
- Take your serving dishes and add a layer of crumbled shortcake or pound cake at the bottom.
- Spoon a layer of the macerated strawberries over the cake, including some of the juices.
- Add a generous dollop of whipped cream on top of the strawberries.
- Repeat the layers until you fill the cups, finishing with whipped cream on top.
- If desired, garnish with fresh mint leaves.
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Notes
Store leftovers covered in the refrigerator for up to two days. For best quality, add whipped cream just before serving.