This simple strawberry shortcake cups recipe is exactly what you need for spring and summer entertaining. Stacked goodness of pound cake, sliced strawberries, and a cream cheese whipped cream blend, this is an easy self-serve dessert for party guests or dinner companions. Mini strawberry shortcake cups can be prepped ahead of time super quick individual servings of this delicious dessert for your next party. No bake dessert recipes are especially helpful in the hot months of summer!
Ingredients for Individual Strawberry Trifles
- Strawberries
- Powdered sugar
- Whipping Cream (Heavy cream)
- Vanilla
- Pound cake (Prepared cake)
How to Serve Mini Strawberry Shortcake Cups
Depending on the type of event or vibe you are going for, you can use plastic ware or you can choose to go with a special serving glass set for these mini dessert cups. For a more casual affair, like a work baby shower or retirement party, you can easily use plastic cups.
For more upscale affairs, you can use wine glasses (as I did for a family dinner in the photograph below) or mason jars. The size jar you choose depends one what you have on hand or what you find that goes with your theme. I would say it is common to go with 8-oz glass jars or 9-oz glass jars.
Substitution Ideas for Strawberry Shortcake Cups
Some substitution suggestions are always helpful! Read on to how you can swap ingredients with these strawberry desserts.
- Cake – You can use purchased pound cake, angel food cake, prepared yellow cake (from scratch or from cake mix), sponge cakes, or even crumbled sugar cookies (which will yield more of a strawberry sugar cookie cup dessert)
- Whipping Cream – Instead of preparing your own homemade whipped cream, you can use Cool Whip for an even faster preparation process.
How to Prepare Individual Trifles with Strawberry Mixture and Cake Pieces
- Gather all necessary ingredients, including fresh strawberries, cake, and ingredients for whipped topping.
- Prepare the cake according to the package instructions, and let it cool completely. Or use a store-bought cake.
- Wash and dry the strawberries, removing the stems and leaves.
- Slice strawberries into small bite sized pieces. Set 8 slices of strawberry aside for garnish.
- In a small bowl, combine the strawberries with 4 tablespoons of powdered sugar. Cover the bowl and set aside.
- In a medium mixing bowl, beat together the heavy whipping cream, 4 tablespoons powdered sugar, and the vanilla extract with an electric mixer on medium speed until stiff peaks form.
- Slice the poundcake into small bite ¾-inch cubes.
- Place 8 plastic 9-ounce cups on the counter or on a sheet pan.
- Scoop half of the strawberry mixture evenly into the bottom of the cups.
- Add about 4-5 cubes of the cake over the strawberries.
- Scoop 3 tablespoons of the freshly made whipped cream over the cake in the individual cups.
- Add the remaining strawberries evenly over the whipped cream layer.
- Place 4-5 cubes of pound cake on top of the strawberries.
- Top each cup with 2 tablespoons of whipped cream and a slice of strawberry as garnish.
- Serve the strawberry shortcake cups immediately or chill for up to three hours before serving.
I have actually layered these strawberry Cool Whip cups in a different order, and that works fine too. An alternate order is to place the cake cubes as the first layer. The, add the strawberry layer, and then the whipped cream layer before repeating. There is no true best way. Just be sure to follow the pattern whichever way you decide to go.
Notice I have set the recipe card for 8 servings – which is really a double batch. If you need fewer servings, simply cut all the ingredients in half!
Expert Tips for Strawberry Mini Desserts
- Depending on the size of the cake you use there may be leftover cake. Likewise, you might need to use two cakes if the cakes are quite small.
- The strawberry shortcake cups are best served fresh. Otherwise, everything gets a little soggy and runny. Fresh cups will allow the guests to receive each flavor in the order of layering.
- If you do need to layer the mini strawberry shortcake cups right a couple hours earlier, cover the cups with plastic wrap so the cake cubes will not dry out.
- You can choose to slice strawberries into four slices. Or you can chop the strawberries into small bits. Either way will be good.
- You can serve this easy dessert at room temperature or chilled from the fridge.
Strawberry Shortcake Cups for Individual Mini Desserts
Ingredients
- 2 lbs Strawberries fresh
- 8 tbsp Powdered sugar
- 2 cups Heavy whipping cream
- 2 tsp Vanilla
- 8 cups Cake pound cake, angel food cake, or prepared yellow cake (enough for 8 cups when cut into cubes)
Instructions
- Wash and dry the strawberries, remove the stems and leaves, then slice into bite-sized pieces (or dice into small chunks if preferred). Set 8 slices of strawberry aside for garnish.
- In a small bowl, combine the strawberries with 4 tablespoons of powdered sugar. Cover the bowl and set aside.
- In a medium mixing bowl, beat together the heavy whipping cream, 4 tablespoons powdered sugar, and the vanilla extract with an electric mixer on medium speed until stiff peaks form.
- Slice the poundcake into ¾-inch cubes.
- Place 8 plastic 9-ounce punch cups on the counter or on a baking pan.
- Scoop half of the strawberry mixture evenly into the bottom of the cups.
- Add 4-5 cubes of the cake over the strawberries.
- Scoop 3 tablespoons of the freshly made whipped cream over the poundcake into each cup.
- Add another layer of strawberries evenly over the whipped cream layer.
- Place 4-5 cubes of poundcake on top of the strawberries.
- Top each cup with 2 tablespoons of whipped cream and one of the reserved slices of strawberry as garnish.
- Serve the strawberry shortcake cups immediately or chill for up to three hours before serving.
Nutrition
If You Like These Strawberry Shortcake Cups, Try More Great Desserts
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White Chocolate Chip and Oatmeal Almond Cookies
Cranberry White Chocolate Cookies
Buttery Sugar Cookies with Sprinkles
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No Bake Cranberry Pecan Cookies
Easy Chocolate Cake with Homemade Chocolate Buttercream (huge hit)
Butter Pecan Praline Poke Cake (Number ONE recipe on the blog!)
Coconut and Pineapple Cream Cheese Pie
Tangy Key Lime Pie (one of our favorites!)
Blue-Raspberry Frosted Lemonade
Lemonade Drinks (some frozen varieties here)
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Creamy Lemon Pie with Sour Cream
White Chocolate Blueberry Blondies
When will you serve this easy recipe?
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