Strawberry Shortcake Cups for Individual Mini Desserts

4.75 from 24 votes

Enjoy delicious and beautiful individual strawberry trifles with your party guests! Full of pound cake or angel food cake, whipped cream, and fresh strawberries, this individual dessert is always a hit!

Prep Time20

Chill Time3

Total Time3 20

Course: Dessert

Cuisine: American

Keyword: mini strawberry shortcake cups, strawberry shortcake cups, strawberry shortcake trifle cups

Servings: servings

Calories: 1112kcal

Cost: $10

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