Quick Strawberry Shortcake Cups
These quick strawberry shortcake cups are a light and refreshing no-bake dessert made with juicy sweetened strawberries, airy whipped cream, and soft crumbled cake. Perfectly portioned and ready in minutes, they’re ideal for entertaining, summer gatherings, or a simple last-minute treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
Ingredients
2 pounds fresh strawberries, hulled and sliced
1/4 cup granulated sugar
2 cups heavy whipping cream, very cold
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 (10–12 ounce) store-bought angel food cake or pound cake, cut or crumbled into bite-sized pieces
Instructions
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Place the sliced strawberries in a medium bowl and toss with the granulated sugar. Let them rest for about 10 minutes until they release their juices.
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While the strawberries macerate, prepare the cake by cutting or crumbling it into small, bite-sized pieces.
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In a large bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft to medium peaks form.
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Spoon a layer of crumbled cake into the bottom of serving cups or glasses.
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Add a layer of macerated strawberries along with some of their juices.
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Top with a generous spoonful of whipped cream.
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Repeat the layers as desired, finishing with whipped cream on top.
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Garnish with a fresh strawberry slice or mint leaf if desired. Serve immediately or refrigerate for up to 1 hour before serving.
Notes
Calories: 280 kcal per serving
Find it online: https://teffrecipes.com/quick-strawberry-shortcake-cups/