Quick Strawberry Shortcake Cups for Effortless Summer Bliss

Quick Strawberry Shortcake Cups are a delightful, no-bake dessert perfect for summer gatherings.

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Prep Time 15

Chilling Time 15

Total Time 30

Servings: 4 cups

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cake Angel Food Cake or Pound Cake Can substitute with gluten-free cake.

For the Strawberries

2 cups Fresh Strawberries Can use frozen strawberries if thawed and drained.
2 tablespoons Granulated Sugar Adjust according to sweetness of berries.

For the Whipped Cream Topping

1 cup Heavy Whipping Cream Regular whipped topping is a substitute.
2 tablespoons Powdered Sugar Regular sugar may be substituted.
1 teaspoon Vanilla Extract Can use vanilla bean paste or skip.

Equipment

Mixing bowl
electric mixer
serving cups

Method

Step-by-Step Instructions

Start by washing and slicing the strawberries. Sprinkle with granulated sugar and allow to macerate for at least 30 minutes.
In a mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Beat until soft peaks form, about 3-5 minutes.
Assemble the cups by layering macerated strawberries, crumbled cake, and whipped cream. Repeat layers and top with whipped cream.
Chill assembled cups for 15 minutes, then garnish and serve immediately.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 0.5mg

Notes

Use ripe strawberries for the best flavor. Start with cold cream for fluffier whipped topping. Layers should alternate for better presentation.

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