Memorial Day Strawberry Shortcake Cups
Handheld strawberry shortcake cups with fresh strawberries, creamy whipped cream, and buttery pound cake. A refreshing summer treat perfect for picnics and celebrations.
Servings: 6 servings
Calories: 450kcal
Ingredients
- 2 cups fresh strawberries, sliced
- 1 tablespoon granulated sugar
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (12 ounces) pound cake, cubed
- Fresh mint leaves for garnish
Instructions
- Toss sliced strawberries with 1 tablespoon granulated sugar in a bowl. Set aside for 30 minutes to macerate.
- In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Cube the pound cake into 1-inch pieces for layering.
- Layer cupcake cubes, whipped cream, and macerated strawberries in clear cups or jars, repeating layers as needed.
- Top each cup with a dollop of whipped cream and a fresh mint leaf.
- Serve immediately or chill for 15 minutes before serving.
Notes
For best flavor, let cups chill in the refrigerator for at least 15 minutes.
Use non-dairy whipping cream as a vegan alternative.
Store leftovers covered in the fridge for up to 3 hours.
Use non-dairy whipping cream as a vegan alternative.
Store leftovers covered in the fridge for up to 3 hours.