Strawberry Shortcake Cups Recipe

Strawberry Shortcake Cups are delightful mini desserts that have layers of bite-sized pieces of angel food cake or pound cake, fresh strawberries, and whipped cream, all served in individual cups.

These adorable and easy-to-make treats are perfect for serving at parties, gatherings, or just as a simple dessert for the family.

What ingredients do you need for these delicious dessert cups?

Fresh strawberries (1 pound): In season from late spring through summer — peak season strawberries are the most flavorful and produce the most syrup when macerated. Out-of-season strawberries are larger, paler, and less sweet. If your strawberries aren’t particularly flavorful, add an extra teaspoon of powdered sugar to the maceration step and let them sit longer.

Powdered sugar (4 tablespoons, divided): 2 tablespoons go into the maceration with the strawberries; 2 tablespoons go into the whipped cream. Powdered sugar dissolves more smoothly into both applications than granulated sugar would.

Heavy whipping cream (1 cup): Must be cold for whipping. Warm cream won’t reach stiff peaks and will produce a loose, deflated whipped cream that collapses quickly. Keep it refrigerated until the moment you use it.

Sara Lee pound cake (or equivalent): One standard pound cake is more than enough for 4 servings — the notes already acknowledge leftover cake. Slice into ¾-inch cubes rather than larger chunks, which are awkward to eat with a spoon from a cup.

9-oz plastic punch cups: The specific size matters for the layering to work proportionally — too small and the layers are cramped; too large and each serving looks sparse. Standard plastic punch cups from any party supply store or Walmart are exactly the right size.

​How do you make these mini strawberry shortcakes?

1. 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.
2. In a small bowl, combine the strawberries with 2 tablespoons of powdered sugar. Cover the bowl and set aside.
3. 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. 
4. Slice the poundcake into ¾-inch cubes.
5. Place 4 plastic 9-ounce punch cups on the counter or on a cookie sheet.
6. Scoop half of the strawberry mixture evenly into the bottom of the cups.
7. Add about 4-5 cubed of the poundcake over the strawberries.
8. Scoop 3 tablespoons of the freshly made whipped cream over the poundcake in the cups.
9. Add the remaining strawberries evenly over the whipped cream layer.
10. Place 4-5 cubes of poundcake on top of the strawberries.
11. Top each cup with 2 tablespoons of whipped cream and a slice of strawberry as garnish.
12. Serve the strawberry shortcake cups immediately or chill for up to three hours before serving.

FAQs About Strawberry Shortcake Cups:

1. What kind of strawberries should I use?

Fresh strawberries are the best choice for this recipe as they have a natural sweetness and juice that enhances the flavor.

2. Can I use store-bought whipped cream?

Yes, you can use store-bought Cool Whip or make your own whipped cream using heavy cream.

3. Do I need any special equipment to make this dessert?

An electric mixer is handy for whipping the cream to stiff peaks. Besides, a food processor or rolling pin will be needed if you are making a cake from scratch.

4. Can I make this dessert in advance?

Yes, but it’s best to assemble them close to serving time to prevent the cake from getting soggy from the strawberry juices.

Strawberry shortcake cups are individual servings of pound cake, fresh strawberries, and whipped cream layered in plastic punch cups — the same flavors as a classic strawberry shortcake, served in a format that’s easy to prep ahead, easy to serve a crowd, and doesn’t require anyone to slice a cake at the table.

The recipe makes four servings and takes about 20 minutes of active work, plus 15-30 minutes of hands-off time while the strawberries macerate. The macerating step is the one worth not rushing — see the note below.

A note about the strawberries: When you combine the sliced strawberries with powdered sugar and set them aside, the sugar draws out the strawberry juices and creates a light syrup. This syrup is what soaks into the pound cake layers and is what makes these taste like strawberry shortcake rather than just fruit on cake. Give the strawberries at least 15-20 minutes — 30 is better. Assemble right before serving for the best texture; everything gets soggy after a few hours.

The cups can be served in plastic 9-oz punch cups (as the recipe card specifies), mason jars, wine glasses, or any individual serving vessel deep enough to hold two layers. The plastic cups work particularly well for outdoor parties since they’re portable and disposable.

Variations For this no bake dessert recipe:

• Cake Options: Use yellow cakes, sponge cakes, or sugar cookie cups as the cake layer. The types of cake are unlimited!
• Additional Flavors: Add lemon zest, orange zest, or vanilla extract to the whipped cream.
• Alternative Fillings: Add a layer of cheesecake pudding or strawberry glaze.

Where to Serve this strawberry shortcake dessert cups:

Parties: These are perfect for your next party; just make them in mini dessert cups or wine glasses for an elegant touch.

Outdoor Events: Great for Memorial Day, backyard barbecues, or any outdoor gathering.

Special Occasions: Perfect for a baby shower or birthday party.

Storage:

Assemble the Strawberry Shortcake Cups close to serving time.

Store any leftovers in an airtight container in the refrigerator.

If using mason jars or 8-oz glass jars, cover them with plastic wrap or lids.

Why This Recipe Works:

This recipe is a hit because it’s an easy, no-bake dessert that combines the soft texture of angel food cake or pound cake with the freshness of strawberries and the creaminess of whipped cream or Cool Whip. The individual servings make it perfect for serving at gatherings, and the variety of flavors and textures ensures there is something for everyone.

Notes For this Strawberry Dessert:

Depending on the size of the poundcake there will be leftover cake.

The strawberry shortcake cups are best served fresh. Otherwise, everything gets a bit soggy and runny.

I sliced each strawberry into 4 slices, but some may prefer to chop them into smaller bits. Either way will be good.

To make this recipe even quicker, Cool Whip can be used in place of making the homemade whipped cream.

These come together fast and they look like you put in more effort than you did — which is the whole appeal of an individual cup dessert at a party. Make the whipped cream from scratch if you have time; it holds better than Cool Whip in the cups and the flavor difference is real. Macerate the strawberries longer than you think you need to. Assemble right before serving. Leave a comment and tell me what cup size you used.

Here are some more fun Strawberry Dessert recipes to try:

If you are looking for some more amazing cake recipes be sure to check out this comprehensive list: The Most Delicious Cake Recipes For Dessert