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
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
