Strawberry Shortcake Cups

There’s something undeniably magical about the first bite of a strawberry shortcake cup. The way the soft vanilla cake crumbles into the whipped cream, the burst of tart and sweet from the strawberries, and the comforting richness of the cream all dance together in perfect harmony. It’s a spoonful of summer, no matter the season. These little cups are everything we love about the classic dessert, layered beautifully in individual servings that are as pretty as they are irresistible.

Behind the Recipe

This recipe was born out of the joyful chaos of a backyard birthday party. I needed something easy to serve, fun to eat, and packed with flavor. The classic strawberry shortcake felt right, but I wanted to skip the mess of slicing and plating. So, I turned the nostalgic dessert into charming little cups. The result? A dessert that’s both elegant and comforting, and perfect for making ahead or taking on the go.

Recipe Origin or Trivia

Strawberry shortcake has roots going back to the 19th century in the United States, often served as a celebration of the first strawberries of the season. Traditionally made with sweet biscuits and cream, the dish has evolved over time. The modern American version leans toward sponge or vanilla cake, offering a soft, fluffy base that soaks up all the fruity juices and creamy goodness. No matter the variation, it remains a cherished favorite across generations.

Why You’ll Love Strawberry Shortcake Cups

These delightful dessert cups bring the best of every world into one sweet scoop.

Versatile: Serve them at parties, picnics, or as an elegant plated dessert for guests.

Budget-Friendly: Uses pantry staples and seasonal strawberries, making it affordable and accessible.

Quick and Easy: With store-bought cake or pre-whipped cream, it’s ready in under 30 minutes.

Customizable: Swap in other berries, add a drizzle of chocolate, or use gluten-free cake.

Crowd-Pleasing: Kids and adults alike go wild for these layered treats.

Make-Ahead Friendly: Assemble the components ahead and layer just before serving.

Great for Leftovers: Leftover cake or fruit? Turn it into another round of dessert cups.

Chef’s Pro Tips for Perfect Results

These small touches can elevate your strawberry shortcake cups from good to unforgettable.

1. Macerate the strawberries: Let them sit with a bit of sugar to draw out juices and deepen the flavor.
2. Whip cream to soft peaks: It should be light and pillowy, not stiff or grainy.
3. Use clear cups: So those gorgeous layers are visible from the outside.
4. Chill before serving: Letting them sit for an hour in the fridge helps the flavors meld beautifully.

Kitchen Tools You’ll Need

You won’t need fancy gadgets for this one, just a few basics.

Mixing bowls: For preparing strawberries, cream, and batter (if making from scratch).

Electric mixer: Speeds up the whipping process for cream.

Paring knife: For slicing strawberries.

Measuring cups and spoons: Precision matters in baking and layering.

Clear serving cups: Small mason jars or plastic dessert cups work great.

Ingredients in Strawberry Shortcake Cups

Let’s talk about the stars of the show, each playing their part in creating balance and joy in every spoonful.

1. All-purpose flour: 2 cups – Gives structure and softness to the homemade cake layer.
2. Granulated sugar: 1 cup – Sweetens both the cake and strawberries.
3. Baking powder: 2 teaspoons – Helps the cake rise and stay light.
4. Salt: 1/2 teaspoon – Enhances the sweetness and balances the flavors.
5. Unsalted butter: 1/2 cup (softened) – Adds richness and a tender crumb to the cake.
6. Eggs: 2 large – Bind the batter and add moisture.
7. Whole milk: 1/2 cup – Keeps the cake tender and moist.
8. Vanilla extract: 1 teaspoon – Brings warm, fragrant notes to the cake and whipped cream.
9. Fresh strawberries: 2 cups (hulled and chopped) – The juicy, sweet, and slightly tart layer.
10. Heavy whipping cream: 1 cup – Whipped into soft, dreamy peaks to top the dessert.

Ingredient Substitutions

Sometimes you’ve got to work with what’s on hand. Here’s how to swap smartly.

All-purpose flour: Use cake flour for an even softer texture.
Granulated sugar: Coconut sugar works, though it’ll darken the color.
Whole milk: Substitute with almond milk or oat milk for dairy-free.
Heavy whipping cream: Use coconut cream for a dairy-free version.
Fresh strawberries: Try raspberries, blueberries, or a berry mix.

Ingredient Spotlight

Fresh Strawberries: The heart of the dessert. Their juicy, bright flavor adds a fresh contrast to the rich cake and cream.

Whipped Cream: Light, airy, and just sweet enough. It ties the layers together without overpowering.

Instructions for Making Strawberry Shortcake Cups

Get ready to build layers of love. This process is as fun as it is delicious.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C) if making cake from scratch. Line a baking dish or prepare cupcake tins.
2. Combine Ingredients:
   In a large bowl, cream together the butter and sugar. Add eggs, then mix in milk and vanilla. In another bowl, whisk flour, salt, and baking powder. Combine the wet and dry ingredients until smooth.
3. Prepare Your Cooking Vessel:
   Pour the batter into a greased cake pan and bake for 25 to 30 minutes. Let it cool, then cut into small cubes.
4. Assemble the Dish:
   In clear dessert cups, layer cake cubes, spoonfuls of macerated strawberries, and generous dollops of whipped cream.
5. Cook to Perfection:
   No cooking needed at this stage, just ensure everything is chilled and set.
6. Finishing Touches:
   Top each cup with a fresh strawberry slice or a sprinkle of crushed cookie crumbs for extra texture.
7. Serve and Enjoy:
   Serve immediately or refrigerate until ready. These are best enjoyed chilled.

Texture & Flavor Secrets

Each spoonful should be a contrast of textures: soft cake, juicy berries, and airy cream. The balance of sweet, tart, and creamy makes it comforting yet refreshing. Letting the strawberries sit in sugar for a bit draws out their syrupy goodness which soaks into the cake beautifully.

Cooking Tips & Tricks

Here are a few handy tips to make your dessert shine:

• Don’t overbake the cake, or it’ll turn dry in the cups.
• Whip the cream just before serving for best texture.
• Use a piping bag for cleaner, more elegant whipped cream layers.
• Chill your mixing bowl before whipping cream for faster results.

What to Avoid

Little missteps can dull the magic, so here’s what to watch out for:

• Skipping the maceration step for strawberries – it makes a big flavor difference.
• Using canned whipped cream – it melts too quickly.
• Overmixing the batter – it can make the cake dense.

Nutrition Facts

Servings: 8
Calories per serving: 320
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

These cups can easily be prepped in advance. Bake the cake, slice the strawberries, and whip the cream up to a day ahead. Store each component separately in the fridge and assemble just before serving. Fully assembled cups can be refrigerated for up to 2 days, though the cake may soften slightly. Avoid freezing as the cream texture may change.

How to Serve Strawberry Shortcake Cups

Serve chilled with a small dessert spoon. They’re perfect for baby showers, brunches, or summer BBQs. For a fun twist, top with a mint leaf or drizzle with a bit of strawberry syrup.

Creative Leftover Transformations

Leftover cake and strawberries? Blend them into a smoothie, layer into a trifle, or spoon over yogurt. Whipped cream can top pancakes or waffles the next morning.

Additional Tips

• Add lemon zest to the whipped cream for a citrusy zing.
• Toast cake cubes slightly for a bit of crunch.
• Keep components chilled until just before assembly for peak freshness.

Make It a Showstopper

Presentation matters. Use clear glass cups to show off those beautiful layers. Top with a halved strawberry, a mint sprig, or even edible flowers for a wow factor.

Variations to Try

• Berry Mix-Up: Use blueberries and raspberries along with strawberries.
• Chocolate Twist: Add a layer of chocolate ganache between the cake and cream.
• Angel Food Base: Use angel food cake instead of vanilla for a lighter dessert.
• Mini Mason Jars: Serve in mini jars for a rustic, portable version.
• Lemon Cream: Add lemon curd to the whipped cream for extra flavor.

FAQ’s

Q1: Can I use store-bought cake?

A1: Absolutely. A pound cake or sponge cake works great.

Q2: Can I make these dairy-free?

A2: Yes, just swap in coconut cream and a plant-based milk.

Q3: How far ahead can I make them?

A3: You can prepare components a day ahead, but assemble just before serving for best texture.

Q4: Can I use frozen strawberries?

A4: You can, but thaw and drain them first to avoid watery layers.

Q5: What if I don’t have clear cups?

A5: Any small bowl or cup will work, though the layers won’t be as visible.

Q6: Can I add other fruits?

A6: Yes, peaches or blueberries pair beautifully.

Q7: How long does whipped cream last?

A7: Homemade whipped cream stays fresh in the fridge for about 24 hours.

Q8: Can kids help make this?

A8: Definitely. They’ll love layering the ingredients.

Q9: Is there a gluten-free version?

A9: Just use your favorite gluten-free vanilla cake.

Q10: Can I use whipped topping instead of cream?

A10: It works in a pinch, but homemade has a richer flavor.

Conclusion

Strawberry shortcake cups are the kind of dessert that brings smiles with every spoonful. They’re easy to make, full of vibrant flavor, and pretty enough for any occasion. Whether you’re hosting a crowd or treating yourself, these little cups pack big joy. Trust me, you’re going to love this.

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