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Strawberry Shortcake Dessert Cups

Strawberry Shortcake Dessert Cups

Strawberry Shortcake Dessert Cups are a delightful layered treat made with crumbled vanilla cake, fresh strawberry sauce, and cream cheese whipped cream. Served in individual cups, they’re perfect for parties, potlucks, or summer gatherings. Easy to make ahead and guaranteed to impress.
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Prep Time 25 minutes
For sauce, if making fresh 15 minutes
Total Time 40 minutes
Servings: 28
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • Vanilla Cake
  • 3 cups vanilla cake crumbs
  • Use homemade, boxed mix, or store-bought vanilla or white cake. See notes for no-bake options.
  • Strawberry Sauce
  • 1 pound 453 g strawberries, fresh or frozen
  • ¼ cup 50 g granulated sugar
  • Cream Cheese Whipped Cream
  • 4 ounces 113 g cold cream cheese
  • ¼ cup 30 g powdered sugar
  • 2 teaspoons 8 g vanilla extract
  • 1 cup 238 g heavy cream
  • Topping
  • ½ cup 72 g diced fresh strawberries

Method
 

  1. Prepare the Cake Layer
  2. If baking from scratch or a box mix, follow instructions to make vanilla or white cake.
  3. Once baked and cooled, crumble into small pieces.
  4. Spoon crumbled cake into 28 two-ounce plastic cups, filling each about halfway.
  5. Make the Strawberry Sauce
  6. In a saucepan, combine strawberries and sugar.
  7. Cook over medium-low heat for ~15 minutes until berries break down and sauce thickens.
  8. Mash berries as they cook, then cool to room temperature.
  9. Make the Cream Cheese Whipped Cream
  10. Beat cream cheese and powdered sugar until smooth.
  11. Mix in vanilla extract.
  12. Slowly drizzle in heavy cream while beating on low speed.
  13. Increase speed to medium-high and whip until stiff peaks form.
  14. Assemble the Cups
  15. Spoon cooled strawberry sauce over cake crumbs.
  16. Pipe or spoon whipped cream mixture on top.
  17. Garnish each with diced fresh strawberries.
  18. Chill and Serve
  19. Cover each cup with a lid and refrigerate until serving.
  20. Best served within 2–3 days.

Notes

  • No-bake option: Use store-bought pound cake, angel food cake, or ladyfingers.
  • Make-ahead tip: Sauce and whipped cream can be made a day in advance.
  • Serving size: Two-ounce cups are great for parties, but you can use larger glasses for individual trifles.