These Strawberry Shortcake Cups are the perfect way to serve fresh strawberries this summer.
A layered dessert made with fresh strawberries, a whipped cream layer, and pound cake. Grab a spoon and dive in.
These strawberry shortcake trifle cups are a perfect no-bake dessert to prepare for a summer cookout, pool party, or a treat to end the evening.
Whip these up and dive into a little piece of heaven with each bite.
Consider trying this banana pudding in a jar for another jar-style dessert idea.
If there is one thing that reminds me of summer it has to be strawberry desserts.
These Strawberry Shortcake Cups Are…
- A no bake dessert idea.
- Bursting with sweet strawberry flavor.
- Versatile in ingredients used.
- Use store bought pound cake for easy prep.
I think these would be a lot of fun for any backyard barbecue like a Memorial Day or Fourth of July party.
Plus I love that they can be prepared ahead of time and they make a great presentation when set out on the dessert table.
Strawberry Shortcake Ingredients
- Fresh strawberries
- Powdered sugar
- Heavy whipping cream
- Vanilla extract
How to Make Strawberry Shortcake
Full directions on how to make Strawberry Shortcake Cups are in the printable recipe card below.
This is a quick walkthrough of how it is made.
Step 1: Start by washing and drying the strawberries.
Remove the stems and leaves, and slice them into bite-sized pieces or small chunks if preferred.
Set aside 4 slices of strawberry for garnish.
Step 2: In a small bowl, mix the sliced strawberries with 2 tablespoons of powdered sugar.
Cover the bowl and set it aside.
Step 3: In a medium mixing bowl, use an electric mixer on medium speed to beat the heavy whipping cream, 2 tablespoons of powdered sugar, and vanilla extract until stiff peaks form.
Step 4: Next, slice the poundcake into ¾-inch cubes.
Step 5: Place 4 plastic 9-ounce punch cups on a cookie sheet or the counter.
Step 6: Scoop half of the strawberry mixture evenly into the bottom of each cup.
Step 7: Add about 4-5 cubes of poundcake over the strawberries.
Step 8: Scoop 3 tablespoons of freshly made whipped cream over the poundcake in each cup.
Step 9: Evenly add the remaining strawberries over the whipped cream layer.
Step 10: Add 4-5 cubes of poundcake on top of the strawberries.
Step 11: Top each cup with 2 tablespoons of whipped cream and a slice of strawberry for garnish.
Step 12: Serve the strawberry shortcake cups immediately or chill for up to three hours before serving.
If you use strawberries that have been frozen just know it will be a softer and more broken down fruit. You can swap to frozen just be prepared. Frozen fruit does release a lot of juice so it is best to make and serve right away.
If you don’t want to mix it up with the powdered sugar go right ahead and use just plain whipped cream for the layer. That is completely fine!
Variations to The Recipe
- Use other types of fruit from blueberries, raspberries, and more.
- Instead of strawberry shortcake use angel food cake. Just dice it into cubes like the shortcake.
- Use white cake or any other flavor of cake.
- Instead of a whipped cream filling use a cheesecake layer you will put in replace.
- Add in some chocolate syrup for added flavor to the dessert.
- Use a trifle bowl instead of single-serve cups.
Strawberry shortcake cups can be stored in the refrigerator for up to 2-3 days.
To store them, cover the cups with plastic wrap or transfer them to an airtight container.
It’s best to store the cups without the garnish (whipped cream and strawberry slice) on top, as they may become soggy over time.
More Strawberry Recipes
If you liked this strawberry dessert recipe, you’ll love these ones too:
- Strawberry Oatmeal Bars – This simple recipe is perfect for an afternoon snack or to take to a cookout.
- Strawberry Belgium Waffles – This recipe is so decadent and super easy to whip up for your loved ones using many common household ingredients!
- Strawberry Ice Cream – a delicious homemade recipe that uses fresh strawberries.
- Strawberry Shortcake Pops – The perfect summertime treat!
- Strawberry Icebox Cake – the easiest frozen strawberry dessert.
- Strawberry Blueberry Trifle – This pound cake trifle is the perfect addition to a summer barbecue. It just screams Fourth of July or Memorial Day to me!
- Strawberry Cream Mousse – a super easy mousse that you can make in no time at all!
- 1- pound fresh strawberries
- 4 tablespoons powdered sugar divided
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 small poundcake
- Wash and dry the strawberries, remove the stems and leaves, then slice into bite-sized pieces (or dice into small chunks if preferred). Set 4 slices of strawberry aside for garnish.
- In a small bowl, combine the strawberries with 2 tablespoons of powdered sugar. Cover the bowl and set aside.
- In a medium mixing bowl, beat together the heavy whipping cream, 2 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 4 plastic 9-ounce punch cups on the counter or on a cookie sheet.
- Scoop half of the strawberry mixture evenly into the bottom of the cups.
- Add about 4-5 cubed of the poundcake over the strawberries.
- Scoop 3 tablespoons of the freshly made whipped cream over the poundcake in the cups.
- Add the remaining 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 a slice of strawberry as garnish.
- Serve the strawberry shortcake cups immediately or chill for up to three hours before serving.
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.