Quick Facts
Time: 5 minutes • Yield: 6 cups • Skill: Easy • Method: No-bake assembly • Diet: Vegetarian
Introduction
Strawberry Shortcake cravings hit hardest when you are short on time, and these mini cups solve that exact problem. Instead of wrestling with biscuits or baking a whole cake, you will stack soft pound cake with juicy strawberries and a fluffy cloud of cream right into clear cups. The flavor is classic: sweet berries, tender cake, cool cream, while the texture lands somewhere between shortcake and trifle, spoonable, layered, and joyfully messy in the best way. If you are hosting, packing a picnic, or just need a dessert that will not monopolize your kitchen, this is your five minute, crowd pleasing answer. Perfect for families, last minute get togethers, or anyone who appreciates Easy Strawberry Shortcake with a polished Strawberry Shortcake Aesthetic.
Craving more Strawberry Shortcake recipes for every occasion? Try these handheld cups first, then bookmark a few favorites for later.
Why You Will Love It
- Weeknight easy: minimal prep, clear timing
- Flexible: swap what is in your fridge
- Balanced flavor: bright berries, creamy layers, buttery cake
- Great leftovers: chills well for a short time
If quick, crowd-pleasing sweets are your thing, you’ll love our lineup of Dessert Recipes that come together fast.
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Strawberry Shortcake Cups – Weeknight Easy, Party Cute, Ready in Minutes
- Total Time: 5 minutes
- Yield: 6 cups
- Diet: Vegetarian
Description
Weeknight-easy Strawberry Shortcake Cups: fluffy cream, juicy strawberries, and buttery pound cake layered into cute clear cups. No-bake, ready in minutes, perfect for parties, picnics, or last-minute dessert cravings.
Ingredients
– 1 all-butter pound cake, cut into 3/4-inch cubes (about 4 cups)
– 2 cups fresh strawberries, hulled and diced
– 2 tubs whipped topping OR 3 cups lightly sweetened whipped cream
Optional:
– 1–2 Tbsp strawberry jam (to gloss berries)
– Lemon zest
– Extra berries, for garnish
– Tiny pinch of fine salt (in the cream)
Instructions
1) Prep berries (1 min): Dice strawberries. Optional: toss with 1–2 Tbsp jam; rest 2–3 minutes until juicy.
2) Cube cake (1 min): Cut pound cake into 3/4-inch cubes.
3) Layer (3 min): In 6 clear cups, add cake → berries (plus a little juice) → cream. Repeat: cake → berries → cream.
4) Finish: Garnish with extra berries and/or lemon zest. Chill 10–20 minutes if possible for best flavor melding.
Notes
– Must-have: cake + berries + cream. Optional: jam + lemon zest.
– Best texture: uniform cake cubes + a short 10–20 minute chill.
– Too watery? Drain berries briefly; go easy on jam.
– Too sweet? Add lemon zest and extra fresh berries.
– Make ahead: store cake cubes + berries separately up to 1 day; assemble same day.
– Storage: best within 12–24 hours covered in the fridge. Do not freeze assembled cups.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake assembly
- Cuisine: American
Ingredients
- 1 all butter pound cake, cut into 3/4 inch cubes (about 4 cups)
- 2 cups fresh strawberries, hulled and diced
- 2 tubs whipped topping or 3 cups lightly sweetened whipped cream
- Optional: 1 to 2 tablespoons strawberry jam to gloss berries, lemon zest, extra berries for garnish
What each ingredient does:
- Pound cake: sturdy base that stays tender and soaks flavor
- Strawberries: fresh, juicy sweetness
- Whipped topping or cream: cool, fluffy contrast and structure
- Jam: adds sheen and a touch more berry flavor
- Lemon zest: brightens the finish
Must have: cake, berries, cream. Flexible: jam, lemon.
Pro tip: Use low sugar or unsweetened whipped cream so you can adjust sweetness at the end.
Substitutions and Swaps
- Aromatics: lemon or orange zest, a drop of vanilla in the cream
- Cake or starch: angel food cake, vanilla sponge, or leftover sheet cake
- Dairy or fats: whipped coconut cream for a dairy light vibe
- Fruit: swap in raspberries or blueberries for Raspberry Shortcake vibes or a red white blue cup
- Budget and time: store bought pound cake and pre whipped topping; frozen berries work if thawed and drained, though fresh tastes best
For more bases to cube and layer, browse our Cake Recipes.
Equipment Notes
- Clear cups or stemless wine glasses, 6 to 8 ounces
- Small scoop or spoon for neat layers
- Piping bag or zip top bag for clean cream swirls
- If transporting, choose cups with lids
Step by Step
- Prep berries, 1 minute: Dice berries. If you like glossy fruit, toss with 1 to 2 tablespoons jam and let sit 2 to 3 minutes until juicy.
- Cube cake, 1 minute: Three quarter inch pieces give sturdy layers without compacting.
- Start with cake, 1 minute: Add a loose layer to each cup so juices collect below, not on the sides.
- Add berries, 1 minute: Spoon berries and a little juice over the cake; you want stained edges because that is where the flavor lives.
- Add cream, 1 minute: Spoon or pipe a generous layer; level lightly so you see clean stripes through the glass.
- Repeat the layers: Cake, berries, cream.
- Finish and rest: Garnish with berries or zest. Chill 10 to 20 minutes if you can for best melding.
Doneness cues:
- Layers visible and not soggy
- Cream holds soft peaks
- Cake looks plump, not compressed
Make Ahead, Storage and Reheating
- Make ahead: Cube cake and prep berries up to 1 day ahead and store separately. Whip cream the day of.
- Fridge: Best within 12 to 24 hours; cake softens pleasantly.
- Freeze: Not recommended once assembled because berries and cream change texture.
- Revive: If cups sit, add a fresh spoon of berries or a little cream to perk them up.
How to Lighten or Make It Creamy
- Lighten: Use angel food cake; fold Greek yogurt into the cream for tangy body.
- Extra creamy: Beat a spoon of cream cheese until smooth, then fold into the whipped topping for a plush finish. Temper by whipping separately before folding to avoid lumps.
Toppings, Garnishes and Finishes
- Crunch: shortbread crumbs, crushed vanilla wafers
- Fresh: mint, basil ribbons, lemon zest
- Tang or heat: a squeeze of lemon or a tiny pinch of chili flakes for a grown up twist
A sprinkle, a swirl, a squeeze, your three second upgrade.
Sides and Pairings
Serve with a simple green salad and grilled chicken for a light summer supper, or pair with sparkling water plus citrus. For celebrations, a crisp white or a light fruity red complements the berries.
Scaling the Recipe
- Double: Make in a big bowl, then portion; do not pack the cake or it compacts.
- Half: Use fewer cups and keep layer ratios the same.
- Pan size: For a tray trifle, use a shallow dish for visible layers and easy scooping.
Nutrition and Dietary Notes
Naturally vegetarian with a balance of carbs and a bit of dairy. For gluten free, use a gluten free pound cake. For a dairy light approach, use coconut whipped cream.
Troubleshooting
- Too watery: Drain berries briefly or reduce added jam.
- Too sweet: Add fresh berries and a little lemon zest.
- Layers sliding: Pipe cream thicker and chill 10 minutes to set.
- Soggy cake: Start with cake on the bottom and do not over soak with juices.
FAQs
- Can I use frozen or precut ingredients? Precut cake is fine. Thaw and drain frozen berries.
- What are the best swaps? Angel food cake or sponge cake and raspberries for a Raspberry Shortcake variation.
- How do I keep it from drying out? Cover and chill; add a spoon of juicy berries just before serving.
- Can I make it dairy free or gluten free? Coconut whipped cream and gluten free cake both work well.
- How long does it keep? Best the same day, still good up to 24 hours covered in the fridge.
Variations
- Lemony Herb: Lemon zest and mint
- Spicy Chipotle: A drizzle of chili infused honey with lime
- Creamy Parmesan: Mascarpone style cream with a tiny pinch of parmesan for depth
Chef Notes and Test Kitchen Tips
Salt your sweetness strategically. A tiny pinch of fine salt in the cream makes berries sing. Most cups are done after a 10 to 20 minute chill, when juices tint the cake but have not soaked through. Keep your cubes uniform for the cleanest side stripes, and wipe the inside of the glass with a dry paper towel if any drips show as you build.
Conclusion
These cups work because they deliver classic strawberry and cream and cake joy with minimal effort. They keep well for a short chill, travel easily, and turn any evening into summer dessert hour. Make a batch, stash a couple for tomorrow, and if you enjoy it, rate it and share your twist with friends or family.
