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Strawberry Shortcake in a Cup Recipe

Strawberry Shortcake in a Cup Recipe
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★★★★★

5.2 from 5 reviews

A delightful and easy-to-make Strawberry Shortcake in a Cup featuring layers of tender cake, juicy macerated strawberries, and fluffy homemade whipped cream. Perfect for an individual dessert that’s both elegant and refreshing.

Ingredients

Scale

Strawberries

  • 1 pound fresh strawberries, hulled and diced
  • 2 tablespoons granulated sugar

Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Cake Layers

  • 1 cup shortcake or pound cake, cut into small cubes

Garnish (Optional)

  • Fresh mint leaves for garnish

Instructions

  1. Prepare the Strawberries: In a medium bowl, toss the diced strawberries with granulated sugar. Allow them to sit for 15-20 minutes so they release their natural juices, creating a sweet syrup that enhances flavor and moisture.
  2. Make the Whipped Cream: Chill a mixing bowl and beaters in the refrigerator. Then, in the chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, ensuring a smooth and airy texture.
  3. Layer Ingredients: Start by adding about 2 tablespoons of cake cubes to the bottom of each 4-ounce dessert cup. Next, spoon approximately 1 tablespoon of the macerated strawberries over the cake. Then add 1 to 2 tablespoons of whipped cream on top. Repeat these layers until the cup is nearly full, finishing with a generous layer of whipped cream.
  4. Garnish and Serve: Top each cup with a small spoonful of strawberries and optionally a sprig of fresh mint for added color and aroma. Serve immediately or refrigerate for up to 2 hours to keep the dessert fresh and chilled.

Notes

  • Use ripe, fresh strawberries for the best flavor and natural sweetness.
  • If short on time, you can substitute shortcake or pound cake with store-bought angel food cake or sponge cake.
  • The dessert is best served the same day to enjoy the freshness of the strawberries and whipped cream.
  • For a lighter option, substitute heavy cream with whipped coconut cream to make a dairy-free version.
  • Refrigerate for no more than 2 hours to maintain cake texture and prevent sogginess.

Nutrition

Keywords: Strawberry shortcake, strawberry dessert, whipped cream dessert, no-bake dessert, individual servings, summer dessert

Find it online: https://nayabaker.com/strawberry-shortcake-in-a-cup-recipe/