Description
These strawberry shortcake cups are layered with fluffy vanilla cake, sweet macerated strawberries, and airy whipped cream. A perfect handheld dessert for parties or a sweet treat anytime.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and chopped
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C). Prepare a cake pan by greasing or lining it with parchment paper.
- In a large bowl, cream together butter and sugar. Add eggs, then mix in milk and vanilla.
- In another bowl, whisk together flour, baking powder, and salt. Gradually combine with wet mixture to form a smooth batter.
- Pour into the cake pan and bake for 25 to 30 minutes, or until a toothpick comes out clean. Let it cool completely.
- While the cake bakes, macerate the strawberries with a tablespoon of sugar. Let them sit to release juices.
- Whip the cream to soft peaks using an electric mixer. Add a splash of vanilla extract if desired.
- Cut the cooled cake into small cubes. Layer cake cubes, strawberries, and whipped cream in clear dessert cups.
- Top with extra strawberries or crushed cookies. Chill before serving.
Notes
- Use store-bought cake to save time.
- Chill mixing bowl before whipping cream for better results.
- Layer just before serving to avoid sogginess.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: strawberry shortcake cups, summer dessert, no mess strawberry shortcake, mini shortcakes, layered strawberry dessert