If you adore bright, fresh flavors wrapped up in a charming, easy-to-eat treat, you’re going to fall head over heels for this Strawberry Shortcake Cups with Lemony Pound Cake Recipe. This delightful dessert combines the zesty brightness of homemade lemon pound cake cubes with juicy, sweet strawberries and a luxuriously stabilized whipped cream that holds its shape beautifully. Whether you’re serving a crowd or indulging in a personal moment of bliss, these strawberry shortcake cups are the perfect way to celebrate the flavors of spring and summer in every bite.

Ingredients You’ll Need

A top-down view of baking ingredients arranged neatly on a white marbled surface. At the top right, a white bowl holds bright red strawberries with green leaves. Below it, a white speckled bowl is filled with light, fluffy flour. To the left, three white eggs rest inside a rustic, scalloped, brownish dish, with one more egg simply placed on the surface. Above the eggs is a shallow white bowl filled with fine granulated sugar, and next to it is a small brown dish with a pale powder. Below the eggs, a small white plate holds a dark liquid, while next to it, a brown bowl contains smooth, white yogurt. Near the bottom left, a small white plate has bright yellow lemon zest. Two sticks of yellow butter are placed horizontally at the bottom left. To the right, a small white pitcher contains a liquid ingredient, and next to it is a clear glass jar with a lid. The entire scene has warm, natural lighting and soft shadows. Photo taken with an iphone --ar 4:5 --v 7

Getting hands-on with this recipe is a joy because the ingredients are so straightforward and familiar. Each one plays a crucial role, whether it’s the flour creating a tender crumb in the pound cake, the lemon zest injecting fresh brightness, or the gelatin ensuring that whipped cream stays luscious and airy without melting away.

All-purpose flour (180 grams or 1 1/2 cups): The foundation for your perfectly soft leavened pound cake.
Baking powder (1/2 teaspoon): Adds just enough lift to keep the cake light without compromising its dense, buttery texture.
Kosher salt (1/2 teaspoon): Enhances and balances all the sweet and citrus notes.
Granulated sugar (260 grams or 1 1/3 cups): Sweetness that also helps tenderize and bloom the lemon flavor.
Lemon zest (2 teaspoons, from 1 large lemon): Bursts of bright citrus oils make the pound cake sing.
Unsalted butter (228 grams or 1 cup, softened): Adds richness and moisture for that melt-in-your-mouth finish.
Pure vanilla extract (2 tablespoons total): Deepens flavor in both the cake and whipped cream with subtle warmth.
Large eggs (4, room temperature): Help bind the cake batter and contribute to structure and tenderness.
Full-fat sour cream (120 grams or 1/2 cup, room temperature): Brings moisture and a slight tang that cuts through the sweetness beautifully.
Plain gelatin (2 teaspoons): Stabilizes the whipped cream so it holds its shape perfectly in the cups.
Cold water (45 milliliters or 3 tablespoons): Used to bloom the gelatin before mixing it into the cream.
Cold heavy whipping cream (480 milliliters or 2 cups): Creates the rich, airy topping that complements each bite.
Granulated sugar (50 grams or 1/4 cup) for cream: Sweetens the whipped cream without overpowering the fresh flavors.
Fresh strawberries (908 grams or 2 pounds): The star fruit that adds juiciness, color, and brightness.
Sugar (66 grams or 1/3 cup) for macerating strawberries: Helps draw out the berry juices to create a natural syrup.
Triple Sec or fresh orange juice (30 milliliters or 2 tablespoons): Adds a little citrusy kick that elevates the fruit flavor.

How to Make Strawberry Shortcake Cups with Lemony Pound Cake Recipe

Step 1: Baking the Lemon Pound Cake

Start by preheating your oven to 350 degrees Fahrenheit and preparing a loaf pan with baking spray and parchment paper to ensure easy removal. In a small bowl, whisk together the sifted flour, baking powder, and salt, setting this dry mix aside. Then, zest a fresh lemon and whisk that zest into your granulated sugar until the scent bursts out—it’s a simple step that makes a big flavor difference. Cream softened butter into the lemony sugar until the mixture turns light and fluffy. Incorporate the eggs one at a time; it might look curdled but keep going because it smooths out beautifully. Finally, stir in vanilla and the sour cream, then fold in your dry ingredients just until blended to maintain the tender crumb. Bake the batter in your prepared pan for about 1 to 1 hour and 20 minutes, tenting if it browns too quickly. You’ll know it’s done when a toothpick reveals a few moist crumbs. Let it cool completely before slicing into adorable half-inch cubes.

Step 2: Preparing the Stabilized Whipped Cream

While the cake is baking, bloom your gelatin by whisking it with cold water, letting it sit until solid, and briefly microwaving to melt—be careful not to overheat. As it cools slightly, whip your heavy cream with sugar and vanilla until soft peaks form. Then, drizzle in the melted gelatin and whip again until medium-stiff peaks create a stable, fluffy cream that won’t wilt when sitting in the fridge or on your dessert table.

Step 3: Macerating the Strawberries

Remove the stems and slice your fresh strawberries into bite-size pieces. Toss them with sugar and either Triple Sec or fresh orange juice. The sugar pulls out natural juices, while the citrus adds a subtle twist that makes these strawberries shine. Let them sit for around 5 to 10 minutes, stirring occasionally, until deliciously juicy but still holding their shape.

Step 4: Assembling the Strawberry Shortcake Cups with Lemony Pound Cake Recipe

Layer your assembled treat starting with a handful of lemon pound cake cubes in each cup, followed by a spoonful of the macerated strawberries—keep most of the syrup behind to avoid sogginess. Pipe a layer of your stabilized whipped cream on top, then repeat these layers once more, finishing with a pretty swirl of cream. This layering creates an irresistible mix of textures and flavors at every forkful.

How to Serve Strawberry Shortcake Cups with Lemony Pound Cake Recipe

A white bowl filled with a single layer of bright red sliced strawberries, sprinkled evenly with white sugar granules on top, placed on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your cups with a few shards of lemon zest or a light dusting of powdered sugar for that photo-ready sparkle. A fresh mint leaf adds a pop of green that complements the colors beautifully and a refreshing aroma.

Side Dishes

These shortcake cups are stunning on their own but pair wonderfully with a cold glass of sparkling lemonade or a light, fruity rosé wine. For a brunch spread, they balance creamy cheeses and savory quiches perfectly, brightening the entire meal.

Creative Ways to Present

For an elegant touch, serve these cups in vintage glassware or small mason jars. You can also try layering them in clear trifle bowls for a show-stopping centerpiece. If you’re feeling playful, individual mini trifle glasses lined with edible flowers make for a whimsical presentation that guests will adore.

Make Ahead and Storage

Storing Leftovers

After assembling, cover the cups tightly with plastic wrap or airtight lids and store them in the refrigerator. They should stay fresh and delicious for up to two days; beyond that, the cake might start to absorb moisture from the berries, which changes the texture.

Freezing

It’s best to freeze the lemon pound cake separately before assembly if you want to prep in advance. Wrap the cooled pound cake cubes tightly and freeze for up to a month. Avoid freezing the fully assembled cups, since the whipped cream and strawberries won’t thaw well together.

Reheating

If you have leftover pound cake cubes, you can warm them gently in the oven or microwave for a few seconds to restore some of their fresh-baked charm before making new cups. Once assembled, serving chilled is best for this Strawberry Shortcake Cups with Lemony Pound Cake Recipe.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for this recipe because they hold their shape and provide fresh juices that macerate perfectly. Frozen strawberries tend to release too much water and can make the pound cake soggy.

What can I substitute for Triple Sec?

If you don’t have Triple Sec, fresh orange juice is a great non-alcoholic alternative that still brightens the strawberries with citrus flavor.

Is the gelatin necessary in the whipped cream?

The gelatin is the secret to a stable whipped cream that keeps its shape longer, especially important if you want to prepare the cups ahead of time or serve them at a party. Without it, the cream may collapse and lose that beautiful fluff.

Can I make the pound cake a day ahead?

Absolutely! Making the pound cake a day or two in advance helps it fully cool and makes slicing into cubes easier. Just store it tightly wrapped at room temperature.

How many servings does this recipe make?

This recipe yields about 10 individual servings of strawberry shortcake cups, perfect for sharing with friends or family at any gathering.

Final Thoughts

Trust me, once you make these Strawberry Shortcake Cups with Lemony Pound Cake Recipe, it will become a beloved staple for all your celebrations. The bright lemon cake paired with juicy strawberries and rich, fluffy cream creates a harmony of flavors and textures that feels both nostalgic and wonderfully fresh. Give it a try and delight yourself and your loved ones with every sweet bite!