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Mini Strawberry Shortcake Cups in clear glass jars with layered strawberries, cake, and whipped cream on marble surface
John

Mini Strawberry Shortcake Cups

These Mini Strawberry Shortcake Cups are the perfect bite-sized dessert layered with fluffy cake, sweet strawberries, and creamy whipped topping. A fun and elegant treat for parties, holidays, or anytime you crave something sweet and refreshing.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Strawberries
  • 2 cups fresh strawberries hulled and diced
  • 2 tbsp granulated sugar
For the Cake Layer
  • 2 cups pound cake cubed
For the Cream Layer
  • 1 cup heavy whipping cream cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. In a mixing bowl, combine diced strawberries and granulated sugar. Stir and let sit for 10–15 minutes until the strawberries release their juices.
  2. In another bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form. Keep chilled.
  3. In small serving cups, layer cubed pound cake at the bottom, followed by a spoonful of macerated strawberries, then a layer of whipped cream.
  4. Repeat the layers until the cups are filled, finishing with whipped cream and a few strawberry slices on top.
  5. Chill for at least 30 minutes before serving for best flavor and texture.

Notes

For extra flavor, drizzle a little strawberry syrup or add crushed graham crackers between layers. You can also use angel food cake or sponge cake instead of pound cake.
Nutrition Information:
  • Calories: 285
  • Total Fat: 18g
  • Saturated Fat: 11g
  • Cholesterol: 65mg
  • Sodium: 125mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 2g
  • Sugars: 22g
  • Protein: 4g
  • Vitamin C: 45mg