Strawberry Shortcake Cups
Strawberry Shortcake Cups are a modern twist on the classic dessert, featuring layers of fluffy cake, silky cream, and macerated strawberries served in individual portions for a beautiful and manageable treat.
Ingredients
- 2 lbs Fresh Strawberries, hulled and sliced thi
- 1/4 cup Granulated Sugar, divided use for berries and cream
- 1 tbsp Lemon Juice, freshly squeezed
- 1 loaf Pound Cake or Angel Food Cake, cut into 1-inch cubes
- 2 cups Heavy Whipping Cream, kept very cold until use
- 1 tsp Vanilla Extract, pure Madagascar vanilla preferred
- 1 sprig Fresh Mint, for garnish
Instructions
- Prepare the strawberries by placing sliced berries in a large bowl, sprinkling with 2 tablespoons of sugar and lemon juice. Stir gently and let sit for at least 30 minutes.
- In a chilled metal bowl, combine heavy whipping cream, remaining sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form.
- Assemble the cups by placing cake cubes at the bottom of clear jars, spooning macerated strawberries over the cake, and topping with whipped cream. Repeat layers and finish with a swirl of cream on top.
Notes
Ensure to chill your mixing equipment for better whipped cream stability. Use slightly day-old cake for better absorption of strawberry juices.