Strawberry Shortcake Cups

Name: Strawberry Shortcake Cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups fresh strawberries, sliced; 1 tablespoon sugar; 1 cup cake flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 eggs; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar

Highlighted under: Sweet Baking Collection

I absolutely love making Strawberry Shortcake Cups, especially during the peak of strawberry season. These delightful little desserts are a perfect balance of fluffy cake, sweet strawberries, and creamy whipped topping. I love how easy they are to assemble and how they look impressive enough for any occasion. Whether it’s a summer picnic or a family gathering, these cups are always a hit. Plus, they can be prepared in advance, allowing me to enjoy the day without stress!

Created by

Natalie Evans

Last updated on 2026-01-24T14:19:35.117Z

Creating these Strawberry Shortcake Cups was a delightful experience for me. I experimented with different cake bases, ultimately deciding on a light and airy sponge that perfectly complements the juicy strawberries. The key to making them stand out is using fresh, ripe strawberries, as their natural sweetness enhances the entire dessert.

While assembling the cups, I found that layering the ingredients not only looks beautiful but also allows the flavors to meld together wonderfully. I like to chill them in the refrigerator for a bit before serving, which gives the whipped cream a chance to set. You’ll love the refreshing, creamy taste!

Why You Will Love This Recipe
Light and fluffy layers of sponge cake mixed with fresh strawberries
Creamy whipped topping that complements the vibrant flavors
Individual servings that are perfect for any gathering

The Importance of Fresh Strawberries

Fresh strawberries are the star ingredient in Strawberry Shortcake Cups, bringing brightness and natural sweetness to the dessert. When selecting strawberries, look for ones that are vibrant red, firm, and fragrant. These will ensure your dessert is bursting with flavor. If you're using strawberries that are not perfectly ripe, try tossing them with a little extra sugar to enhance their sweetness during maceration.

Macerating the strawberries with sugar not only draws out their juices but also softens their texture, creating a syrupy sauce that mingles beautifully with the cake and cream. Allowing them to sit for about 10 minutes is typically enough, but extending this to 30 minutes can intensify the flavor. Just be mindful not to let them sit too long, as they may become overly mushy.

Cake Baking Tips

When preparing the cake batter, it's crucial to cream the butter and sugar until light and fluffy, which typically takes about 3-5 minutes using a hand mixer on medium speed. This step incorporates air into the batter, resulting in a light and airy texture. Additionally, ensure all your ingredients are at room temperature; this helps create a smoother batter and improves cake rise.

Once baked, let the cake cool completely in the pan for at least 10 minutes before transferring to a wire rack. This allows the cake to set and makes it easier to cut into squares or circles. If you find that your cake edges are browning too quickly, you can cover it loosely with foil halfway through baking to prevent over-browning.

Ingredients

Gather all your ingredients before you start for a smoother preparation process:

For the Strawberry Shortcake Cups

2 cups fresh strawberries, sliced
1 tablespoon sugar
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar

Make sure to have everything measured out and ready to go.

Instructions

Let’s start assembling your Strawberry Shortcake Cups!

Prepare the Strawberries

In a bowl, combine the sliced strawberries and 1 tablespoon of sugar. Toss gently to coat and set aside to macerate for about 10 minutes.

Make the Cake Batter

In a mixing bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Add the eggs and vanilla, mixing until well-combined. In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.

Bake the Cake

Preheat your oven to 350°F (175°C). Pour the batter into a greased and floured 8-inch round cake pan. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

Whip the Cream

In a separate bowl, whip the heavy cream and powdered sugar together until soft peaks form.

Assemble the Cups

Once the cake has cooled, cut it into small squares or circles. In serving cups, layer the cake pieces, macerated strawberries, and whipped cream. Repeat the layers until the cups are filled. Top with a strawberry for decoration.

Chill and Serve

Refrigerate the assembled cups for at least 15 minutes before serving. Enjoy your delightful Strawberry Shortcake Cups!

Enjoy these delightful cups and share them with friends!

Pro Tips

For a more indulgent flavor, consider adding a splash of vanilla extract to your whipped cream or using a flavored cake mix. Fresh mint leaves make a great garnish, adding both taste and color.

Whipping Cream for Perfect Topping

When whipping your heavy cream, make sure your bowl and beaters are cold. A quick chill in the freezer for about 10 minutes can help achieve stiff peaks more effectively and keep the cream from warming up too quickly. Start at a lower speed to combine the powdered sugar and cream before increasing to medium-high speed until you see soft peaks. Avoid over-whipping, or you may end up with butter instead of fluffy topping.

For added flavor, consider infusing your whipped cream with a splash of vanilla extract or a tablespoon of lemon zest, enhancing the overall brightness of the dessert. If you want to make it dairy-free, coconut cream can be a delightful substitute; just chill the can overnight and scoop out the solidified cream before whipping.

Make-Ahead and Storage Tips

Strawberry Shortcake Cups can be assembled a few hours in advance, making them an excellent choice for entertaining. Simply layer the cake, strawberries, and whipped cream in cups and refrigerate them. They can sit for about 2-3 hours without compromising texture. However, avoid assembling them too far in advance, as the cake can become soggy from the strawberries' juices.

If you need to make your cake ahead of time, you can also bake and freeze it. Cut it into portions and wrap each piece tightly in plastic wrap before storing it in an airtight container. It can last in the freezer for up to 2 months. Just make sure to thaw it in the refrigerator overnight before assembling your shortcake cups.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but be sure to thaw and drain them properly before use to avoid excess moisture.

→ How can I make this recipe gluten-free?

Substitute the cake flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.

→ How long do these cups last in the fridge?

They can be stored in the refrigerator for up to 2 days, but the cake may become slightly soggy over time.

→ Can I prepare the components in advance?

Absolutely! You can prepare the strawberries, cake, and whipped cream a day ahead and assemble them just before serving.