Strawberry Shortcake Dessert Cups Recipe

Introduction

Strawberry Shortcake Dessert Cups offer a delightful twist on a classic favorite. Layers of vanilla cake, sweet strawberry sauce, and creamy whipped topping combine in convenient individual servings. Perfect for summer gatherings or a simple treat any time of year.

Ingredients

• 3 cups vanilla cake crumbs (homemade or store-bought)
• 1 lb strawberries (fresh or frozen)
• ¼ cup granulated sugar
• 4 oz cold cream cheese
• ¼ cup powdered sugar
• 2 tsp vanilla extract
• 1 cup heavy cream
• ½ cup fresh strawberries, diced (for garnish)

Instructions

1. Step 1: If baking your own cake, prepare a vanilla or white cake according to your favorite recipe or box mix. Once cooled, crumble the cake into small pieces.
2. Step 2: Divide the cake crumbs evenly among 28 two-ounce plastic cups, filling each about halfway.
3. Step 3: To make the strawberry sauce, combine the whole strawberries and granulated sugar in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the strawberries are soft and the sauce thickens, about 15 minutes. Mash gently with a fork or potato masher, then transfer to a bowl to cool.
4. Step 4: For the cream cheese whipped cream, beat cold cream cheese and powdered sugar with an electric mixer until smooth. Add vanilla extract, then slowly beat in heavy cream on low speed. Increase speed to medium-high and whip until stiff peaks form.
5. Step 5: Spoon the cooled strawberry sauce over the cake crumbs in each cup. Top with the cream cheese whipped cream using a spoon or piping bag, then garnish with diced fresh strawberries.
6. Step 6: Seal the cups with lids and refrigerate. Serve immediately or chill for up to 2 to 3 days before enjoying.

Tips & Variations

• Use store-bought vanilla cake or pound cake for a no-bake option to save time.
• For extra flavor, add a tablespoon of lemon juice to the strawberry sauce while cooking.
• Substitute cream cheese with mascarpone for a richer, smoother cream.
• Try layering with crushed graham crackers for added texture.

Storage

Store the sealed dessert cups in the refrigerator for 2 to 3 days. They are best served chilled. When ready to eat, you can enjoy them directly from the fridge—no reheating necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the sauce?

Yes, frozen strawberries work well. Just thaw and drain excess liquid before cooking to avoid a watery sauce.

How can I make these cups ahead of time?

Prepare the cake crumbs and strawberry sauce in advance and assemble the cups on the day you plan to serve them. The cream cheese whipped cream is best made fresh but can be made up to a day ahead and stored tightly covered in the refrigerator.

Strawberry Shortcake Dessert Cups Recipe

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This Strawberry Shortcake Dessert Cups recipe features layers of soft vanilla cake crumbs, sweetened strawberry sauce, and fluffy cream cheese whipped cream, topped with fresh diced strawberries. Perfect for a quick, no-fuss dessert that can be prepared ahead and served chilled, these individual cups offer a convenient and delicious treat ideal for parties or family gatherings.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 28 individual 2-ounce dessert cups 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vanilla Cake Crumbs

• 3 cups vanilla cake crumbs (homemade or store-bought)

Strawberries

• 1 lb strawberries (fresh or frozen)
• ¼ cup granulated sugar
• ½ cup fresh strawberries (diced, for garnish)

Cream Cheese Whipped Cream

• 4 oz cream cheese (cold)
• ¼ cup powdered sugar
• 2 tsp vanilla extract
• 1 cup heavy cream

Instructions

1. Bake the Vanilla Cake: If baking your own cake, prepare the vanilla cake according to box mix instructions or use a homemade recipe. Allow to cool completely before proceeding to the next step.
2. Prepare Cake Crumbs: Crumble the cooled vanilla cake into small pieces. Divide and portion the crumbs evenly into twenty-eight 2-ounce plastic cups, filling each cup about half full.
3. Make the Strawberry Sauce: Combine 1 lb of strawberries and granulated sugar in a medium saucepan. Cook over medium-low heat, stirring occasionally, for about 15 minutes until the strawberries soften and the mixture thickens. Mash the strawberries with a fork or potato masher, then transfer the sauce to a heat-proof bowl to cool to room temperature.
4. Whip the Cream Cheese Whipped Cream: Using a mixer with a whisk attachment, whip the cold cream cheese and powdered sugar on medium speed until smooth. Add vanilla extract. Lower the mixer speed and slowly drizzle in heavy cream. Increase speed to medium-high and whip until stiff peaks form.
5. Assemble Dessert Cups: Spoon the cooled strawberry sauce evenly over the vanilla cake crumbs in each cup. Top with the cream cheese whipped cream, either spooned or piped. Garnish each cup with diced fresh strawberries.
6. Chill and Serve: Seal the cups with lids and chill in the refrigerator. These cups can be served immediately or stored refrigerated for 2 to 3 days to allow flavors to meld.

Notes

• If you prefer not to bake your own cake, use store-bought vanilla cake or vanilla-flavored cake crumbs for convenience.
• For a smoother strawberry sauce, you can blend the cooked strawberries before cooling.
• Ensure the cream cheese is very cold for best whipping results.
• These dessert cups can be prepared a day in advance to save time when entertaining.

Keywords: strawberry shortcake dessert cups, strawberry dessert, cream cheese whipped cream, individual dessert cups, no-bake dessert option, easy summer dessert