Ingredients
Scale
For the Cake:
- 1 package of store-bought pound cake or sponge cake (or homemade shortcake, see variation below)
- 1 tablespoon vanilla extract
- 1 tablespoon sugar (optional, for added sweetness)
For the Strawberry Filling:
- 2 cups fresh strawberries, sliced
- 1–2 tablespoons sugar (to taste, depending on the sweetness of your strawberries)
- 1 tablespoon lemon juice (optional, to enhance the freshness of the berries)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings:
- Fresh mint leaves for garnish
- Crumbled cookies (e.g., graham crackers or shortbread) for crunch
- Chocolate shavings or drizzled chocolate for extra sweetness
Ingredient Highlights
- Pound Cake or Sponge Cake: While store-bought cakes are often used for convenience, homemade shortcakes can be a more decadent option, offering a buttery, crumbly base that pairs beautifully with the fresh strawberries and whipped cream.
- Strawberries: The star of the dessert, fresh strawberries provide a sweet, juicy bite that balances the richness of the whipped cream and cake.
- Whipped Cream: Freshly whipped cream elevates the dessert with a light, airy texture and sweetness. It’s easy to make at home and adds a personalized touch.
- Lemon Juice: A splash of lemon juice enhances the flavor of the strawberries and adds a little tanginess, brightening up the dessert.
Instructions
Prepare the Strawberries:
- Slice the Strawberries: Wash and hull the strawberries, then slice them into thin pieces.
- Sweeten the Strawberries: In a medium bowl, combine the sliced strawberries with 1-2 tablespoons of sugar (adjust depending on the sweetness of your fruit). Stir to coat the strawberries evenly in sugar. Let them sit for about 10-15 minutes to macerate and release their juices. This step helps create a syrupy coating that will infuse the shortcake cups with even more flavor.
Prepare the Whipped Cream:
- Whip the Cream: In a chilled mixing bowl, pour the heavy whipping cream and start beating it on medium speed using an electric mixer or a stand mixer. After about 1 minute, add the powdered sugar and vanilla extract.
- Continue Whipping: Beat the cream until it reaches stiff peaks—meaning the cream will hold its shape when you lift the beaters out of the bowl. Be careful not to overwhip, or the cream may turn into butter.
- Chill the Cream: If you’re not using the whipped cream immediately, cover and refrigerate it until you’re ready to assemble the cups.
Prepare the Cake Base:
- Slice the Cake: If you’re using store-bought pound cake or sponge cake, slice it into 1/2-inch thick pieces. You will need enough slices to layer the base of each shortcake cup.
- Optional Step for Added Flavor: For a richer flavor, you can brush the cake slices lightly with vanilla extract and a sprinkle of sugar. If you prefer, you can also toast the cake slices lightly in the oven or on a grill for a bit of extra texture and warmth.
Assemble the Strawberry Shortcake Cups:
- Layer the Cake: Place a slice of cake at the bottom of each cup (or use crumbled cake for a more rustic look). Depending on the size of your cups, you may need to trim or break the cake into smaller pieces to fit.
- Add the Strawberries: Spoon a generous amount of the macerated strawberries with their juice over the cake base. Make sure to evenly distribute the strawberries across all the cups.
- Top with Whipped Cream: Spoon or pipe a dollop of freshly whipped cream over the strawberries in each cup.
- Add Garnishes: If desired, garnish with fresh mint leaves, a sprinkle of crumbled cookies, or a few chocolate shavings for added flavor and texture.
Serve:
- Chill and Serve: If you have time, chill the cups for 15-30 minutes before serving to allow the flavors to meld together. Serve these cups chilled or at room temperature for the best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 6-8
- Calories: 250-300
- Fat: 12g
- Carbohydrates: 35g
- Protein: 4g