Go Back

Strawberry Shortcake in a Cup

Strawberry shortcake in a cup with layered fluffy whipped cream, fresh strawberries, and golden shortcake pieces. Make individual parfait cups with juicy berries and a simple fridge rest for clean, distinct layers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Rest time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Shortcake in a Cup
  • 1 cup store-bought pound cake or shortcake Use cubed golden shortcake or pound cake for the base layer.
  • 1.5 lb fresh strawberries Slice for layering; keep juices for extra flavor.
  • 3 tbsp sugar Toss with strawberries to draw out juices.
  • 2 cup heavy whipping cream Whip until stiff peaks form.
  • 0.25 cup powdered sugar Sweetens and stabilizes the whipped cream.
  • 1 tsp vanilla extract Add for classic shortcake flavor.
  • fresh mint leaves Optional garnish for a fresh finish.

Equipment

  • 1 stand mixer

Method
 

Mac eller strawberries
  1. Toss the sliced fresh strawberries with 3 tablespoons sugar and let sit for 15 minutes to release juices, and you should see a syrupy liquid form in the bowl.
Whip the cream
  1. Whip the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form, so the cream holds its shape when lifted.
Layer the cups
  1. Add cubed store-bought pound cake or shortcake to four clear cups as the first layer, creating a visible golden base.
Add whipped cream layer
  1. Spoon a layer of whipped cream over the shortcake so it looks fluffy and opaque in each cup.
Add strawberries layer
  1. Top with strawberries and some of their juice so the layers show pink-red fruit and glossy syrup at the edges.
Repeat layers
  1. Repeat shortcake, whipped cream, and strawberries layers until the cups are filled, keeping the colors distinct from bottom to top.
Finish and chill
  1. End with a dollop of whipped cream and place a whole fresh strawberry on top, then refrigerate for 30 minutes to set the layers.
Garnish and serve
  1. Garnish with fresh mint leaves if desired right before serving for a bright green touch.

Notes

Pro tip: slice the strawberries evenly and stir after the 15-minute rest so the juice is well distributed, which creates the glossy strawberry layer in every cup. Refrigerate covered for up to 2 days; the shortcake may soften over time. Freezing is not recommended because the whipped cream texture will break. Dietary swap: for a lighter version, use coconut cream whipped to stiff peaks, then sweeten with powdered sugar to taste.