Description
Mini strawberry shortcake cups are a delightful no-bake dessert featuring layers of fluffy cake, sweet strawberries, and whipped cream, perfect for Mother’s Day or any special occasion.
Ingredients
- 2 cups fresh strawberries, diced
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 2 cups whipped cream (store-bought or homemade)
- 2 cups pound cake or sponge cake, cut into small cubes
- 1 tsp vanilla extract (optional)
- Mint leaves for garnish (optional)
Instructions
- In a bowl, combine diced strawberries, sugar, and lemon juice. Mix well and let sit for 10–15 minutes to release juices.
- Prepare whipped cream by adding vanilla extract if using, and mix gently.
- Cut the pound cake or sponge cake into small bite-sized cubes.
- In small cups, add a layer of cake cubes at the bottom.
- Add a layer of macerated strawberries with some juice.
- Top with a layer of whipped cream.
- Repeat the layers until the cup is filled, finishing with whipped cream on top.
- Garnish with extra strawberries or mint leaves if desired.
- Chill for 30 minutes before serving for best flavor.
Notes
- You can substitute cake with biscuits or ladyfingers.
- For a lighter version, use low-fat whipped cream.
- Best served fresh within 24 hours.
- Add a drizzle of strawberry syrup for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American