Delightful Quick Strawberry Shortcake Cups for Easy Summer Treats

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

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Prep Time 30

Total Time 30

Servings: 4 cups

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Strawberries

2 cups Fresh Strawberries You can use frozen strawberries, thawed and drained, if fresh ones aren’t available.
2 tablespoons Granulated Sugar Adjust the amount based on the sweetness of your berries.

For the Whipped Cream

1 cup Heavy Whipping Cream Opt for real whipped cream for the best flavor; whipped topping is a substitute if needed.
3 tablespoons Powdered Sugar Feel free to skip this if you prefer it less sweet.
1 teaspoon Vanilla Extract Using pure vanilla will enhance the flavor even further.

For the Base

2 cups Angel Food Cake or Pound Cake Consider gluten-free cake to accommodate dietary needs.

Equipment

mixing bowl
Electric mixer
Clear serving cups

Method

Step-by-Step Instructions

Prepare the Strawberries: Wash and slice fresh strawberries, then combine them in a bowl with granulated sugar. Allow the mixture to sit for at least 30 minutes at room temperature.
Make the Whipped Cream: In a cold mixing bowl, beat heavy whipping cream on medium speed, slowly adding powdered sugar and vanilla extract until soft peaks form, about 3-5 minutes.
Assemble the Cups: Crumble the angel food cake or pound cake at the bottom of each cup, layer the macerated strawberries over the cake, and dollop whipped cream on top.
Serve Immediately: Enjoy the cups fresh for the best texture.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 35mgCalcium: 50mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Not recommended for freezing.

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