If you’re craving a dessert that’s as charming as it is delicious, look no further than this Strawberry Shortcake Cups Recipe. It’s a delightful way to enjoy the classic flavors of strawberry shortcake in an individual, easy-to-serve format that’s perfect for any occasion. Layers of juicy, sweet strawberries combine with fluffy whipped cream and tender poundcake cubes to create a refreshing treat that’s bursting with color, texture, and unforgettable flavor.

Ingredients You’ll Need

The image shows four clear plastic cups placed on the left side of a dark speckled tray, with a pile of light yellow cake cubes with some brown edges on the right side of the tray. In the background, there are two white bowls on a white marbled surface; one bowl contains red sliced strawberries, and the other is filled with a thick white cream. Photo taken with an iphone --ar 4:5 --v 7

This Strawberry Shortcake Cups Recipe relies on a handful of simple, fresh ingredients that come together beautifully. Each one plays an important role in achieving the perfect balance of sweetness, creaminess, and texture—plus, they’re easy to find and quick to prepare.

Fresh strawberries: The star of the dish, they add vibrant color, natural sweetness, and a juicy bite.
Powdered sugar: Used to sweeten the strawberries and whipped cream without any gritty texture.
Heavy whipping cream: Whipped until fluffy, providing that irresistible creamy layer.
Vanilla extract: Just a touch to enhance flavor and add warmth to the whipped cream.
Poundcake: Cubed for a soft, buttery base that perfectly soaks up the strawberry juices and cream.

How to Make Strawberry Shortcake Cups Recipe

Step 1: Prepare the Strawberries

Start by washing and drying the fresh strawberries with care. Remove the stems and leaves, then slice or dice them into bite-sized pieces depending on your texture preference. Reserve a few slices for a pretty garnish. Toss the strawberries with half of the powdered sugar and let them sit so they release their natural juices and get beautifully sweetened.

Step 2: Whip the Cream

In a mixing bowl, combine heavy whipping cream with the remaining powdered sugar and vanilla extract. Whip everything together on medium speed until soft peaks form—light, fluffy whipped cream is what makes this recipe truly special, adding a luscious contrast to the fruity base and soft poundcake.

Step 3: Cube the Poundcake

Take your poundcake and cut it into roughly ¾-inch cubes. These will act as the delightful cake layers that soak up the strawberry juices, soaking beautifully into every bite for that classic strawberry shortcake feeling—only easier to eat!

Step 4: Assemble the Cups

Place four clear cups on your counter or a tray. Begin by spooning half of the sugared strawberries into the bottom of each cup. Add a layer of poundcake cubes over the strawberries, then dollop whipped cream generously on top. Repeat with remaining strawberries, add another layer of poundcake cubes, and finish with more whipped cream.

Step 5: Garnish and Chill

Top each cup with a couple of tablespoons of whipped cream and a reserved strawberry slice for a gorgeous finishing touch. You can serve these strawberry shortcake cups immediately for maximum freshness or chill them in the fridge for up to three hours, allowing the flavors to meld perfectly.

How to Serve Strawberry Shortcake Cups Recipe

The image shows four transparent cups on a black speckled tray, each filled with two layers: a bottom layer of dark red, likely berry or fruit compote, and a thick smooth white cream layer on top. The cream has a textured, soft look with small peaks and swirls. To the right side of the tray, there are small, light tan cake cubes with a slightly browned edge. The surface under the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your strawberry shortcake cups with a simple strawberry slice adds a pop of color and makes them look invitingly vibrant. You can also sprinkle a tiny bit of powdered sugar or add a fresh mint leaf for a refreshing aroma and an elegant finish.

Side Dishes

While these cups can stand alone as a lovely dessert, pairing them with a light green salad or a crisp, fruity white wine complements the sweetness without overwhelming your palate, creating a balanced and memorable meal experience.

Creative Ways to Present

Try layering the ingredients in clear glass jars or mini trifle dishes for individual servings that look Instagram-worthy. For parties, add edible flowers or use decorative spoons to elevate the presentation and spark conversation among your guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the cups tightly covered in the refrigerator. The poundcake will absorb more moisture, so aim to enjoy them within a day for the best texture and flavor.

Freezing

Because of the whipped cream and fresh strawberries, strawberry shortcake cups are best enjoyed fresh and are not ideal for freezing. Freezing can disrupt the texture and cause the cream to separate upon thawing.

Reheating

Since this dessert is meant to be enjoyed cold or at room temperature, reheating is not recommended. Instead, simply allow any chilled cups to sit at room temperature for a few minutes before serving if you prefer a less chilled treat.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are best to keep the perfect texture and flavor in your Strawberry Shortcake Cups Recipe. Frozen strawberries might release too much water, making the cups soggy.

Is there a way to make the whipped cream sweeter?

You can adjust the powdered sugar to suit your taste or add a dash of honey or maple syrup for a unique twist on the traditional sweetness.

Can I substitute the poundcake with another cake?

Absolutely! Angel food cake or sponge cake are great alternatives that will soak up the strawberry juices nicely without overshadowing the other flavors.

How far in advance can I prepare these cups?

For the freshest experience, assemble the cups no more than three hours before serving. This prevents the poundcake from getting too soggy and keeps the whipped cream light and fluffy.

What if I don’t have an electric mixer for the whipped cream?

You can whisk the heavy cream and sugar by hand, but it will take more time and effort. A cold bowl and chilled cream will help the process along.

Final Thoughts

There’s something truly special about this Strawberry Shortcake Cups Recipe—it’s a fresh, joyful take on a classic dessert that’s easy to share and impossible not to love. Whether you’re serving it at a casual family gathering or a fancy party, these cups bring quick smiles and satisfied cravings every single time. Give it a try and get ready to fall in love all over again with the perfect bite of strawberry shortcake!

Strawberry Shortcake Cups Recipe

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4.2 from 11 reviews

Author: Sara
Total Time: 50 minutes
Yield: 4 servings

Print Recipe

Description

A delightful and refreshing Strawberry Shortcake recipe featuring fresh strawberries, soft poundcake, and homemade whipped cream, assembled in individual cups for a charming presentation perfect for any occasion.

Ingredients

Strawberries

1 pound fresh strawberries
4 tablespoons powdered sugar (divided)

Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Other

1 small poundcake

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Instructions

Prepare Strawberries: Wash and dry the strawberries thoroughly. Remove the stems and leaves, then slice the strawberries into bite-sized pieces or dice them into small chunks as preferred. Set aside 4 strawberry slices for garnish.
Sweeten Strawberries: In a small bowl, combine the sliced strawberries with 2 tablespoons of powdered sugar. Cover the bowl and let the mixture macerate to release juice while you prepare other components.
Make Whipped Cream: In a medium mixing bowl, use an electric mixer on medium speed to beat the heavy whipping cream, the remaining 2 tablespoons of powdered sugar, and vanilla extract until stiff peaks form, indicating the whipped cream is ready.
Slice Poundcake: Cut the poundcake into approximately ¾-inch cubes, ensuring uniform pieces for layering.
Arrange Cups: Place 4 plastic 9-ounce punch cups on a flat surface or cookie sheet to facilitate assembly.
First Layer – Strawberries: Evenly divide and scoop half of the sweetened strawberry mixture into the bottom of each cup.
Second Layer – Poundcake: Add about 4 to 5 cubes of poundcake over the strawberry layer in each cup to create a base for the whipped cream.
Third Layer – Whipped Cream: Spoon 3 tablespoons of the freshly whipped cream evenly over the poundcake layer in each cup.
Fourth Layer – Strawberries: Distribute the remaining strawberries evenly over the whipped cream layer to add freshness and color.
Fifth Layer – Poundcake: Place another 4 to 5 cubes of poundcake on top of the strawberry layer for structure and texture contrast.
Final Topping and Garnish: Top each cup with 2 tablespoons of whipped cream and garnish with one slice of strawberry for an attractive finish.
Serve or Chill: Serve the strawberry shortcake cups immediately for the best texture or chill them in the refrigerator for up to three hours to allow flavors to meld.

Notes

You can substitute poundcake with sponge cake or angel food cake if preferred.
For extra flavor, add a splash of lemon juice to the strawberries before macerating.
Use chilled mixing bowl and beaters to make whipping the cream easier and quicker.
Assemble just before serving to keep poundcake from becoming too soggy.
This recipe can be doubled or tripled for larger gatherings easily.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American