Strawberry Shortcake Cups
These strawberry shortcake cups are our go-to summer dessert! Layers of pound cake, juicy strawberries, whipped cream, and lemon zest.
Why you’ll love this recipe
01. Easy to scale up or down
One of the best things about this recipe is how flexible it is! You can make just two servings or scale it up for a summer dinner party. Perfect whether you’re hosting friends or just treating yourself!
02. No bake
We love a good no-bake dessert, especially in the summer.
03. Light and refreshing
These strawberry shortcake cups are the perfect summer dessert— sweet, refreshing, and not too heavy. Just right for those hot summer days.
Gather your Ingredients
- Pound cake: To keep things simple, we used store bought cake for this recipe.
- Strawberries: You’ll need fresh, diced strawberries.
- Granulated sugar: Used to macerate the strawberries and lightly sweeten the whipped cream.
- Heavy cream: For whipping into stiff peaks.
- Vanilla: Added to the whipped cream for more flavor.
- Lemon zest: Brightens the dessert— don’t skip this!
Watch how we made them:
Strawberry Shortcake Cups
These strawberry shortcake cups are our go-to summer dessert! Layers of pound cake, juicy strawberries, whipped cream, and lemon zest.
Ingredients
- 1 cup pound cake cut into small cubes
- 1/2 cup strawberries diced
- 2 tbsp granulated sugar divided
- 1/4 cup heavy cream
- 1 tsp vanilla extract or vanilla bean paste
- lemon zest
Instructions
- In a bowl, mix together the strawberries and 1 tbsp sugar. Set aside for 5-7 minutes until juicy.
- Whip the heavy cream, remaining 1 tbsp sugar, and vanilla until stiff peaks.
- In 2 small serving glasses, layer the pound cake, strawberries, and whipped cream. Top with lemon zest and enjoy!
Tried this recipe?Let us know how it was!
