Mini Shortcake Cups
A delightful dessert featuring layers of moist cake, fresh strawberries, and fluffy whipped cream, perfect for any gathering.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound of cake (sponge or pound cake)
- 2 cups of fresh strawberries, sliced
- 1 cup of whipped cream
- 1 cup of fresh blueberries
- Mint leaves for garnish (optional)
Instructions
- Prepare the Cake: If using homemade cake, bake your sponge or pound cake according to the recipe instructions. Once baked and cooled, cut it into small cubes. If using store-bought, skip to the next step.
- Slice the Strawberries: Wash and slice your strawberries into thin rounds. Toss them with a sprinkle of sugar and let them sit for about 10 minutes.
- Whip the Cream: In a chilled mixing bowl, combine heavy whipping cream and a tablespoon of sugar. Whip on medium speed until soft peaks form.
- Assemble the Cups: Layer cake cubes, sliced strawberries, and whipped cream in your serving cups. Repeat layers and finish with whipped cream on top, garnished with fresh blueberries and mint.
- Chill: If not serving immediately, refrigerate for about 30 minutes to meld flavors.
Notes
For added flavor, try a splash of vanilla or almond extract in the whipped cream. Serve on a rustic board for the best presentation.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: shortcake, dessert, strawberries, whipped cream, summer dessert