Quick 5-Minute Strawberry Shortcake Cups
A fast and easy no-bake dessert featuring layers of pound cake, macerated strawberries, and whipped cream, perfect for summer and last-minute gatherings.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 6 ounces (170g) pound cake, cut into 1-inch cubes
- 1 cup (150g) fresh strawberries, hulled and sliced
- 1 tablespoon granulated sugar
- 1/2 cup (120ml) heavy whipping cream, chilled
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Instructions
- In a medium bowl, combine sliced strawberries with granulated sugar. Stir gently and let sit for 10 minutes to macerate.
- Cut pound cake into 1-inch cubes.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spoon a layer of cake cubes into serving cups, add a spoonful of macerated strawberries with juice, then a dollop of whipped cream. Repeat layers if desired, finishing with whipped cream and a strawberry slice for garnish.
- Serve immediately to prevent the cake from becoming soggy. If needed, cover and refrigerate for a short time.
Notes
Use a dense pound cake for best texture. Macerate strawberries to release juices but avoid soaking cake too long to prevent sogginess. Whip cream in a chilled bowl for fluffiness. Can substitute coconut cream and dairy-free cake for a vegan version.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Fat: 10
- Carbohydrates: 35
- Protein: 3
Keywords: strawberry shortcake, quick dessert, no-bake, summer dessert, easy recipe, whipped cream, pound cake