Description
A delightful and easy-to-make dessert featuring layers of strawberries, whipped cream, and poundcake.
Ingredients
Scale
- 1 pound fresh strawberries
- 4 tablespoons powdered sugar, divided
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 small poundcake
Instructions
- Wash and dry the strawberries, remove the stems and leaves, then slice into bite-sized pieces. Set 4 slices of strawberry aside for garnish.
- In a small bowl, combine the strawberries with 2 tablespoons of powdered sugar. Cover the bowl and set aside.
- In a medium mixing bowl, beat together the heavy whipping cream, 2 tablespoons powdered sugar, and the vanilla extract until stiff peaks form.
- Slice the poundcake into ¾-inch cubes.
- Place 4 plastic 9-ounce punch cups on the counter or on a cookie sheet.
- Scoop half of the strawberry mixture evenly into the bottom of the cups.
- Add about 4-5 cubes of the poundcake over the strawberries.
- Scoop 3 tablespoons of the whipped cream over the poundcake in the cups.
- Add the remaining strawberries evenly over the whipped cream layer.
- Place 4-5 cubes of poundcake on top of the strawberries.
- Top each cup with 2 tablespoons of whipped cream and a slice of strawberry as garnish.
- Serve the strawberry shortcake cups immediately or chill for up to three hours before serving.
Notes
- Depending on the size of the poundcake there will be leftover cake.
- The strawberry shortcake cups are best served fresh.
- Slicing strawberries into 4 slices is an option, but chopping them smaller works too.
- Cool Whip can be used instead of homemade whipped cream for quicker preparation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 490
- Sugar: 43g
- Sodium: 485mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 144mg
Keywords: Strawberry Shortcake Cups Recipe