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Lily

Sweet Summer Strawberry Shortcake Cups: A Delightful Recipe!

A delightful and refreshing dessert featuring layers of strawberries, whipped cream, and pound cake, perfect for summer.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups pound cake cut into cubes
  • Mint leaves for garnish optional

Method
 

  1. In a medium bowl, combine the sliced strawberries, granulated sugar, and 1 teaspoon of vanilla extract. Toss gently and let sit for about 15 minutes to allow the strawberries to release their juices.
  2. In a separate bowl, whip the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form.
  3. In serving cups or bowls, layer the cubed pound cake, followed by a layer of the macerated strawberries, and then a layer of whipped cream. Repeat the layers until the cups are filled, finishing with a dollop of whipped cream on top.
  4. Garnish with mint leaves if desired. Serve immediately or refrigerate for up to 2 hours before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 10gCholesterol: 60mgSodium: 150mgFiber: 1gSugar: 20g

Notes

  • For a lighter version, substitute the heavy cream with Greek yogurt.
  • You can also use angel food cake instead of pound cake for a fluffier texture.

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