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)

Cook Mode Prevent your screen from going dark

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