Description
These easy-to-make cups bring together the delightful flavors of fresh strawberries, fluffy whipped cream, and a soft cake base, perfect for any occasion.
Ingredients
- 2 pounds fresh strawberries
- 1/4 cup granulated sugar
- 2 cups heavy whipping cream, very cold
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 (10-12 ounce) store-bought angel food cake or pound cake
Instructions
- Combine the sliced strawberries with the granulated sugar in a medium bowl. Let sit for 10 minutes to help the berries release their juices.
- If using store-bought shortcakes, crumble them into bite-sized pieces; if using pound cake, cut or crumble it into small pieces.
- In serving cups or glasses, layer the crumbled shortcake or pound cake.
- Spoon a layer of the macerated strawberries and their juices over the cake layer.
- Top with a generous dollop of whipped cream.
- Repeat layers until the cups are filled, ending with a swirl of whipped cream on top.
- Garnish with a fresh strawberry slice and a mint leaf, if desired.
- Serve immediately, or refrigerate for up to one hour before serving.
Notes
Keep whipped cream ingredients chilled for the best results. Experiment with flavors like almond extract or add crushed nuts for texture.
