Pin
These Strawberry Shortcake Dessert Cups bring sunny-day happiness to every bite. Stack 'em up with airy vanilla cake, juicy ripe strawberries, and heaps of soft whipped cream—no baking drama, just quick assembly. Bring them out for a picnic, chill hangout, or birthday bash and watch faces light up with every sweet spoonful.
I threw these together on a bright Saturday for a backyard get-together, and folks couldn't stop talking about the dreamy texture and flavors. They're now my staple whenever I need something everyone enjoys in hot weather.
Dreamy Ingredients
- Eggs: they bind everything for a soft, lifted cake—fresh eggs give the best rise
- Heavy whipping cream: helps get the fluffiest whipped layer—use super cold cream and you’ll get sturdy peaks
- Powdered sugar: sweetens the whipped cream and helps it stay cloud-like—superfine cane sugar makes things extra smooth
- Vanilla cake mix: gives a springy, light base—pick your fave trusted brand and get reliable results
- Mint leaves: totally optional but great for a fresh green vibe and a pretty finish—go for the greenest you can find
- Fresh strawberries: everything tastes better with ripe red berries—hunt down the sweetest, most fragrant ones
Simple Step-by-Step
- Garnish and Serve:
- Add a little fresh mint on top if you want—it’s a cute touch. Serve right away for wow factor or let them chill for a breezy, cold snack.
- Assemble It All:
- Scatter cake bits in the bottom of the serving cup. Add a juicy spoonful of sugary strawberries plus their syrup, then plop on a swirl of whipped cream. Do another round of each, topping everything off with extra cream.
- Whip the Cream:
- Dump super cold cream and powdered sugar into a chilled bowl. Beat with an electric mixer set to medium until you see nice, gentle peaks—the fluffier, the better.
- Macerate Strawberries:
- Slice strawberries thin and shake some sugar on top. Hang tight for about 15 minutes until they release sweet, yummy juice.
- Bake and Cool:
- Bake up those cupcakes at 350°F for 15-20 minutes—poke with a toothpick and check if it comes out clean. Cool ’em down on a rack for max softness.
- Make the Cakes:
- Stir eggs into the cake mix in a big bowl until the batter’s totally smooth. Split into cupcake liners, fill two-thirds up so they bake evenly.
Pin
Good To Know
- Super portable and a cute update from regular shortcake, so they fit right in at parties or picnics
- These little cups hold up nicely for a few hours after you make them
- You can toss in any kind of berry if strawberries aren't around that week
The best part for me? Watching my kid swipe a sneaky first taste after piling the layers up. Fresh, juicy strawberries always stand out and remind me of how my grandma grew 'em every summer—pure nostalgia in every bite.
Keeping It Fresh
Wrap up your dessert cups and chill them in the fridge so the cream stays soft and cake stays fresh. They taste best day-of, but leftovers are yummy for about a day. Add the mint right before serving so it stays bright.
Easy Swaps
No cake mix? Use ready-made pound cake or angel food from the bakery. Frozen strawberries are fine—just thaw them well and pour off any extra liquid. You can totally use a plant-based whipped topping if you want to skip the dairy.
Pin
Fun Ways to Serve
Pile on extra berries or drizzle with chocolate for a party. Build them in mini jars and tie some ribbon for cutie party gifts. You won’t regret scooping a little ice cream on the side either.
Background Bite
Strawberry shortcake goes way back in American baking, popping up in the mid-1800s as a treat that shows off the fresh berries of spring. Turning them into single-serve cups is just a fun new twist that keeps the tradition going, and makes sharing even easier.
Recipe FAQs
- → Is it fine to use homemade cake instead of a boxed one?
Definitely! Homemade vanilla cake is awesome here. Just make sure it's nice and fluffy so your cups taste as light as they look.
- → How early can I get these cups ready?
If you want the best texture, put them together just before serving, or chill them for a couple of hours ahead if you need to prep in advance.
- → Are fresh strawberries a must?
Fresh ones taste the best, but if you only have frozen, let them thaw—just know they'll add a bit more juice.
- → Got a swap for heavy whipping cream?
You can grab store-bought whipped topping or coconut whip—both give you creamy layers and suit various diets.
- → Could I toss in other fruits for these cups?
Absolutely! Try layering blueberries, peaches, or raspberries along with your strawberries if you want a mix.
- → How do I make these cups dairy free?
Swap in a dairy-free cake mix and go for coconut or almond milk-based whipped cream instead of the usual stuff.