How to make strawberry shortcake cups! This recipe is so good! The crust of the cup is soft and buttery. Then the cream is super sweet with a hint of vanilla. Finally, these are topped off with fresh blueberries and strawberries. Make sure to make enough because they won’t last long!
In this article you will find a complete guide on how to make Strawberry Shortcake in cups.
Strawberry Shortcake Cups
Strawberry Shortcake Cups are as beautiful as they are delicious. These tiny trifles are such a fun and tasty way to enjoy summer! With a delicious mix of fresh strawberries, chocolate, cream, and pound cake, they’re pint-sized perfection!
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A Delicious Strawberry Dessert
Strawberries are my very favorite warm-weather treat. Strawberries on their own, strawberries in chocolate, strawberry bruschetta, strawberry basil cocktails… the list is endless! And strawberry shortcake is at the very top of my list.
Almost everyone loves strawberry shortcake…but they haven’t had it like this! Strawberry Shortcake Cups are individual trifles that make everyone at the party feel special, and they’re the perfect amount of dessert.
Why you’ll love these Individual Strawberry Shortcake Cups:
- Individual servings: They’re served in cups, perfect to dish out at summer parties and BBQs
- Portion control: Strawberry Shortcake Cups are perfect for times when you don’t want a lot.
- Delicious: Who wouldn’t love a delicious mix of strawberries, cream, and chocolate, with a creamy chocolate ganache, all topped with sweet, glazed strawberries?
The Secret Ingredient
The secret ingredient? White chocolate. Each piece of shortcake is dipped in white chocolate ganache, and the whipped cream filling is mixed with melted white chocolate. Decadent. Sinful. Made for spring and summer BBQs!
Ingredients
- Pound cake – Cubed into bite-sized chunks–buy a pre-packaged cake for effortless serving.
- Cream cheese – Low-fat works great, especially if you’re paying attention to calories.
- White chocolate – It’s that secret ingredient mentioned above, and we use it for melting and dipping!
- Strawberries – Fresh, washed, and cut into pieces. Strawberries come into season in early June but are often available year-round at grocery stores.
- Sugar – You’ll need both powdered and granulated sugar.
- Vanilla extract – You can substitute vanilla bean paste if you like.
- Strawberry glaze – Go for regular or sugar-free glaze.
- Heavy cream— For the ganache
- Whipped topping – You can whip cream into medium/firm peaks if you prefer.
How to make Strawberry Shortcake Cups
Be sure to see the recipe card below for full ingredients & instructions!
- For the filling, mix the cream cheese, powdered sugar, melted chocolate, and vanilla. Fold in whipped topping.
- For the glaze, macerate the berries with sugar, let stand a few minutes and mix in the glaze.
- For the ganache, heat the cream and mix in chopped chocolate until smooth. Set aside to cool.
- To assemble, place the filling in the bottom of small glasses, followed by glazed berries and then the diced shortcake (dipped in ganache). Add the berries, another layer of filling, and a spoonful of glaze.
Can You Use Frozen Strawberries?
No. Frozen berries are too soggy for this recipe and the flavor isn’t nearly as good.
This recipe calls for macerating the strawberries. That simply means to slice the berries and let stand a few minutes for the juices to form a light sauce.
What Size of Cup Should You Use?
For these individual strawberry shortcake cups, you can use 8-oz glass jars. But you can use any size jar you have on hand!
You can also layer this dessert in wine glasses for an elegant touch. If you’re serving a crowd, look for disposable plastic cups in grocery and party supply stores. There are often multiple sizes available, so you can get exactly what you need.
Can You Use a Different Type of Cake?
Yes! Most trifles use pound cake, but you can also use Angel food cake, yellow cake, or even shortbread cookies.
Strawberry Shortcake Trifles
Strawberry Shortcake Trifles — All the flavors of the classic strawberry shortcake but with a soft cake layer instead of biscuit, and served in individual cups for a fun party or after dinner treat!
Individual Strawberry Shortcake Trifles
Strawberry Shortcake Trifles made with six layers of utter bliss! In these mini dessert cups, you get a sweet vanilla cake alternating with layers of fresh, juicy strawberries and rich, fluffy whipped cream.
Let me tell you though, these mini strawberry trifle cups are dangerous! I’m generally pretty good and putting limits on myself since I have so many desserts around here all the time — but not with these.
Goodbye self-restraint, hellooo strawberry shortcake trifles! These would be perfect for a shower or for Mother’s Day, or of course they are perfect just to treat yourself because it’s the weekend! Dessert on the weekend is a must, right?
Strawberry Shortcake Trifle Ingredients
For the shortcake layer, you’ll need:
- All-purpose flour
- Cornstarch
- Salt
- Baking powder and baking soda
- Unsalted butter
- Granulated sugar
- Lemon zest
- Eggs
- Vanilla extract
- Sour cream
For the strawberry layer, you’ll need:
- Fresh strawberries
- Granulated sugar
And for the whipped cream layer, you’ll need:
- Heavy cream
- Cream cheese
- Powdered sugar
- Vanilla extract
How to Make Strawberry Shortcake Trifles
- Make the cake batter. Spread into greased and floured pan and bake.
- Cut cooled cake into rounds that will fit into the cups you’ll be serving in.
- Make the cream cheese topping.
- Make the strawberry mixture.
- Assemble trifles by layering cake strawberries and cream, two times each.
What Size Are the Jars You Used?
For these individual strawberry shortcake trifle cups, I used 8-oz glass jars. But you can use any size jar you have on hand!
Can I Make These in Advance?
You can make the cake one to two days ahead of time (if it gets a little dry, don’t worry! The whipped cream and fresh strawberries will moisten the cake again).
However, I’d wait to assemble the strawberry trifles until the day of, otherwise they’ll become soggy.
Tips for the Best Strawberry Shortcake Trifles
- If you don’t have a cookie or biscuit cutter, simply cut out the cake layers with the top of the jar.
- Frozen strawberries can’t be used in this recipe. They’re too soggy and the flavor isn’t as good!
- For a less sweet treat, scale back on the amount of sugar in the whipped cream.
Strawberry Shortcake Trifles
Strawberry Shortcake Trifle – All the flavors of the classic strawberry shortcake but with a soft cake layer instead of biscuit, and served in individual cups for a fun party or after dinner treat treat! Always a must on the summer to do list!
Prep40 minutes
Cook20 minutes
Cool2 hours
Ready in: 3 hours
Ingredients
Cake
- 2 cups (284g) all-purpose flour, plus more for dusting pan
- 3 Tbsp (26g) cornstarch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 12 Tbsp (170g) unsalted butter, softened
- 1 1/2 cups (315g) granulated sugar
- 1 tsp lemon zest
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup (283g) sour cream (I used light because it’s what I had on hand)
Strawberry layer
- 2 lbs fresh strawberries, diced, plus 12 more small whole for garnish
- 3 1/2 Tbsp (45g) granulated sugar
Cream layer
- 2 cups (475ml) heavy cream
- 6 oz (170g) cream cheese, softened
- 1/2 tsp vanilla extract
- 3/4 cup (90g) powdered sugar
Instructions
For the cake:
- Preheat oven to 350 degrees F. Butter and flour an 18-by-13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla.
- Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it’s evenly combined).
- Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 – 24 minutes.
- Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you’ll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).
For the strawberry layer:
- Toss diced strawberries with sugar. Let rest 10 minutes.
For the cream layer:
- In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).
- In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.
To assemble trifles:
- Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.
- Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more.
- Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).
Notes
- Frozen strawberries can’t be used in this recipe. They’re too soggy and the flavor isn’t as good!
EASY STRAWBERRY SHORTCAKE
One Of The Easiest Desserts You’ll Ever Make! This Easy Strawberry Shortcake Recipe Takes Minutes To Make And Is Sweet And Tasty.
This simplified version of our Classic Strawberry Shortcake is sure to please! If you’re a huge shortcake fan, you might also like Strawberry Shortcake Kabobs.
THE EASIEST STRAWBERRY SHORTCAKE EVER!
We LOVE this strawberry shortcake recipe. It is the simplest dessert you will ever make. Plus it’s always a home run with whoever eats it. So so yummy. It’s perfect for any occasion—family dinners, pot lucks, birthdays, etc.!
The sponge cake cups used in this recipe can be found at any grocery store, usually in the bakery section. Buy 1-2 cups per person that you will be serving. The sponge cakes soak up the strawberry juice and it makes them SO tasty.
Get the kids involved in this recipe—it’s so easy, even toddlers can help! They will love assembling the cakes and eating them.
STRAWBERRY TIPS
Since the strawberries are the star of this dessert, you’ll want to choose the best possible ones. Here are a few tips to keep in mind:
- Strawberries do not continue to ripen once they’re picked so choose berries that are a nice red from stem to tip.
- Buy local and in season. This will help ensure the berries are as ripe as possible and it saves a little money.
- Ripe berries should have a nice sweet aroma.
- Cut strawberries can last, covered, in the fridge for 3-4 days.
As much as I love a good strawberry flavor, you can easily add other fruits such as raspberries, blueberries, bananas.
HOW TO MAKE EASY STRAWBERRY SHORTCAKE
BERRIES. Wash and dry the strawberries. Then slice them into halves or quarters. Place the sliced strawberries into a container. Add the sugar and place a lid on top. Refrigerate for at least 15 minutes until the sugar has dissolved.
ASSEMBLE. Place each dessert cake cup onto a different serving plate. Smother with strawberries and top with whipped cream. You can use either homemade whipped cream or store bought. Both are delicious options!
Variations: For more quick options you can pick up a pound cake or an angel food cake from your local bakery. Slice and top with berries.
How to Store? Store the sponge cakes, strawberries, and whipped cream in separate containers. The sponge cakes will get too soggy if the are stored with the strawberries on top.
EASY STRAWBERRY SHORTCAKE RECIPE
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5 from 8 votes
Easy Strawberry Shortcake is one of the easiest desserts you’ll ever make!! It’s light, refreshing and perfect for summer.
CourseDessert
CuisineAmerican
Prep Time20 minutes
Total Time20 minutes
Calories116 kcal
Ingredients
- ▢1 quart strawberries sliced
- ▢1/4 c sugar
- ▢1-12 oz sponge cake dessert cups
- ▢1- 7 oz can whipped cream to taste
Instructions
- Place the slices strawberries into a container. Add the sugar and place a lid on top. Refrigerate for at least 15 minutes until the sugar has dissolved.
- Place each dessert cake cup into a different serving bowl. Smother with strawberries and top with whipped cream.
Strawberry Shortcake Shooters
- Prep30 MIN
- Total1 HR 30 MIN
- Servings10
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Simple and fresh, these bite-sized strawberry shortcake shooters are a fun take on a classic summer recipe.
Ingredients
- 1box (16.25 oz) Betty Crocker™ Super Moist™ White Cake Mix, prepared and baked according to package directions
- 1 1/2cups strawberries, finely diced
- 1/4cup sugar
- 1tub (8 oz) whipped topping
- 10small, whole strawberries
Steps
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- 1Cut the cake in half, wrap one half very well and store in the freezer for later.
- 2With the second half of the cake, crumble it into small pieces. Press a small amount of cake into the bottom of 10 small shot glasses.
- 3In a small bowl, combine the strawberries and sugar. Spoon a bit of strawberries over the cake layer into the shot glasses.
- 4Place a second layer of cake just over the strawberry layer. Top with a spoonful of whipped topping. Garnish with a single strawberry atop each shot glass. Serve immediately, or store chill until ready to serve, for up to an hour.
Strawberry Shortcake Trifle Cups
Strawberry Shortcake Trifle Cups are fruity, fun, and perfect for summertime! You only need three simple and inexpensive ingredients to assemble these adorable cups. They’re great to serve at backyard barbecues, pool parties, and everything else that’s fun under the sun!
Strawberry Shortcake Trifle Cups
It’s hot outside, and you know what that means – it’s time to give the oven a break! I try to stay away from a preheated oven when it’s hot out as much as I can, and recipes like this help me do just that. You only need three store bought ingredients to make these cute cups, too! Sara Lee® All Butter Pound Cake, strawberries, and Cool Whip are easy to layer and even easier to eat!
While these trifle cups are super simple to make, they’re perfectly picturesque and always a crowd pleaser. They look just fancy enough to serve at your summertime gatherings, and everyone always loves them! Kids, grandparents, and friends of all ages can’t ever seem to get enough of these cups. Plus, they’re portioned just right so that everyone gets their own cup. Make a double batch if you need to, that way no one has to share!
Like I mentioned earlier, you only need three ingredients for this recipe, so it’s super budget friendly. I buy my pound cake from the frozen section at Walmart, where I can also snag Cool Whip and a carton or two of fresh strawberries. While I do love a good homemade recipe, let’s be honest – sometimes, no bake and dressed up store bought recipes are just the way to go.
Ingredients for Strawberry Shortcake Trifle Cups
- SARA LEE ALL BUTTER POUND CAKE – 1 Sara Lee All Butter Pound Cake (found in the frozen section of your local grocery store)
- STRAWBERRIES – 2 cups fresh strawberries, chopped
- COOL WHIP – 1 tub Cool Whip Topping
How to Make Strawberry Shortcake Trifle Cups
PREPARE THE CAKE. Slice the pound cake and place it on a microwaveable plate. Microwave the slices for about 30 seconds.
CHOP THE INGREDIENTS. Chop up your fresh strawberries and cut the pound cake slices into cubes.
LAYER. Layer the cups with pound cake, Cool Whip, strawberries, then repeat!
Tips for the Best Strawberry Shortcake Trifle Cups
- Use fresh, not frozen strawberries! Even when they’re thawed, frozen strawberries won’t have the same juicy, fresh consistency that berries straight from the carton do. Plus, it’s summer, so the berries are still nice and ripe at the grocery store.
- You can swap the short cake for angel food cake or any other white/yellow cake if you’d like. However, I like the soft, buttery, yet sturdy consistency of the pound cake the best for these trifle cups.
- You can layer these cups however you’d like, but I recommend keeping the pound cake on the bottom layer! That way, it can absorb any of the strawberry juices that gather at the bottom of the cup.
Can I make these cups ahead of time?
Yes! Just make sure to keep them in the fridge and covered tightly with plastic wrap, that way they stay as fresh as possible. They’re best enjoyed within the first 12 hours of making them, but will stay good for up to 24 hours. Just keep in mind that the longer they sit, the whipped cream and strawberries will cause the pound cake to lose its consistency.
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4.9 Stars (7 Reviews)
YIELD: 6 TRIFLE CUPS
Strawberry Shortcake Trifle Cups
Strawberry Shortcake Trifle Cups are fruity, fun, and perfect for summertime! You only need three simple and inexpensive ingredients to assemble these adorable cups. They’re great to serve at backyard barbecues, pool parties, and everything else that’s fun under the sun!
PREP TIME 5 minutes
TOTAL TIME 5 minutes
Ingredients
- 1 Sara Lee® All Butter Pound Cake
- 2 cups fresh strawberries, chopped
- 1 tub Cool Whip topping
Instructions
STEP 1: Slice pound cake and place on a microwavable plate. Microwave slices for 30 seconds.
STEP 2: Chop fresh strawberries.
STEP 3: Cut pound cake slices into cubes.
STEP 4: Layer with pound cake, cool whip, strawberries, pound cake and top with more cool whip topped with some chopped strawberries.