If you’re craving a dessert that’s as charming as it is delicious, this Strawberry Shortcake Cups Recipe will quickly become your new favorite. Imagine layers of tender pound cake cubes soaked with a luscious strawberry glaze, paired perfectly with a creamy, dreamy white chocolate and cream cheese filling, and topped with fresh strawberries and a cloud of whipped topping. It’s a wonderful twist on the classic strawberry shortcake that’s both elegant and easy to make, perfect for gatherings or a special treat any time of year.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and the quality of each ingredient. From the rich cream cheese and melt-in-your-mouth white chocolate to the fresh strawberries that bring brightness and color; every component plays a crucial role in the flavors and textures that make these cups irresistible.
- Low-fat cream cheese (6 ounces): Using room temperature cream cheese ensures smooth mixing and a creamy texture.
- Powdered sugar (1½ cups): Adds sweetness and helps create a silky filling that balances tart berries nicely.
- White chocolate (4 ounces, melted): Infuses the filling with a subtle, rich flavor that complements the strawberries perfectly.
- Pure vanilla extract (1 teaspoon): Adds depth and warmth to the creamy filling.
- Frozen whipped topping (8 ounces, thawed): Lightens the texture of the cream cheese mixture for a fluffy finish.
- Fresh strawberries (2 pints, sliced): The star fruit bringing natural sweetness and vibrant color to every bite.
- Granulated sugar (½ cup): Sweetens the strawberries and helps create a luscious glaze.
- Strawberry glaze (4 ounces): Adds a glossy, flavorful coating that soaks into the pound cake cubes beautifully.
- Heavy cream (2 ounces): Enhances the strawberry glaze, making it silky and smooth.
- White chocolate (4 ounces, chopped): For a little extra crunch and drizzle garnish.
- Pound cake (32 ounces, cubed): The soft base that holds all the flavors together—choose a good quality loaf for best results.
How to Make Strawberry Shortcake Cups Recipe
Step 1: Prepare the Strawberry Mixture
Start by combining your sliced fresh strawberries and granulated sugar in a bowl. Toss gently to coat the berries in sugar, which will help draw out their natural juices and make them wonderfully juicy. Set this aside to macerate for about 15 to 20 minutes. This simple step intensifies the strawberry flavor and gives you that lovely syrupy base for your cups.
Step 2: Make the Creamy White Chocolate Filling
In a mixing bowl, beat the room temperature cream cheese with powdered sugar until smooth and creamy. Slowly mix in the melted white chocolate and vanilla extract. Then fold in the thawed whipped topping to create a light, airy filling that melts on your tongue. This luscious filling is what sets the Strawberry Shortcake Cups Recipe apart from the ordinary.
Step 3: Prepare the Strawberry Glaze
In a small saucepan, gently warm the strawberry glaze with the heavy cream over low heat. Stir until combined and smooth, then remove from heat. This glaze will soak into the pound cake cubes, adding moistness and that classic strawberry shortcake flavor we all love.
Step 4: Assemble the Shortcake Cups
In your serving glasses or cups, start with a layer of cubed pound cake. Drizzle some strawberry glaze over the cubes to let them absorb its sweetness. Next, add a layer of the cream cheese and white chocolate mixture followed by a spoonful of the macerated strawberries. Repeat the layers, finishing with a generous dollop of the creamy filling and fresh strawberry slices on top for a stunning presentation.
Step 5: Garnish with White Chocolate and Chill
Sprinkle the chopped white chocolate pieces on top of each cup for a little crunch and sweetness contrast. Place the cups in the refrigerator to chill for at least one hour. This resting time helps the flavors meld and the texture to set perfectly.
How to Serve Strawberry Shortcake Cups Recipe
Garnishes
Fresh mint leaves are a fantastic garnish to add a pop of green and a refreshing aroma that complements the sweet strawberries beautifully. Alternatively, a light dusting of powdered sugar offers a delicate snow-kissed effect that looks as lovely as it tastes.
Side Dishes
Serve your strawberry shortcake cups alongside a cup of freshly brewed coffee or a cold glass of sparkling water infused with lemon for a refreshing balance. Light salads with citrus vinaigrette also pair wonderfully if you’re serving these cups after a light meal.
Creative Ways to Present
For a playful twist, serve the dessert in mini mason jars with layered spoons or decorate each cup with edible flowers for special occasions. You could also alternate layers with other fresh berries for a colorful medley that brightens the presentation even more.
Make Ahead and Storage
Storing Leftovers
Any leftover Strawberry Shortcake Cups Recipe can be covered tightly with plastic wrap or stored in airtight containers in the refrigerator for up to two days to keep the fresh flavors intact.
Freezing
This dessert is best enjoyed fresh and does not freeze well due to the whipped topping and fresh strawberries breaking down when thawed, which can affect texture and taste.
Reheating
Since this is a no-bake dessert with fresh components, reheating is not recommended. Instead, prepare just enough cups to enjoy immediately for the best experience.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for this Strawberry Shortcake Cups Recipe because they retain their shape and texture better when macerated. Frozen strawberries tend to release too much moisture and can make the dessert soggy.
Is there a way to make this recipe dairy-free?
You can substitute dairy-free cream cheese and whipped topping, and use a vegan pound cake to make a dairy-free version. Just opt for dairy-free white chocolate or omit it for a similar flavor profile.
Can I prepare this recipe ahead of time for a party?
Yes! You can assemble the cups a few hours ahead and refrigerate them. Just wait to add the fresh strawberries and garnish until right before serving to keep everything fresh and bright.
What type of pound cake works best?
A dense, buttery pound cake holds up best in the layers, soaking up the glaze without falling apart. Homemade or good-quality store-bought pound cake both work well.
Can I add other fruits to this recipe?
Absolutely! Blueberries, raspberries, or even diced peaches add lovely complementary flavors and colors, offering tasty variety without losing the essence of the classic Strawberry Shortcake Cups Recipe.
Final Thoughts
There’s just something so joyful and comforting about a dessert that combines fresh fruit, creamy filling, and buttery cake in a visually stunning way. The Strawberry Shortcake Cups Recipe is a timeless treat made brilliant with simple ingredients and easy steps. I hope you’ll give it a try soon and discover just how effortlessly it can become a highlight of your dessert repertoire.
Print
Strawberry Shortcake Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 shortcake cups
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
These Strawberry Shortcake Cups are an easy and delicious dessert featuring creamy white chocolate and cream cheese filling combined with fresh strawberries and fluffy whipped topping. Layered over cubed pound cake and finished with a strawberry glaze and white chocolate chips, they make the perfect individual treat for gatherings or a sweet indulgence at home.
Ingredients
Filling
- 6 ounces low-fat cream cheese (170 grams, room temperature, ¾ brick)
- 1½ cups powdered sugar (170 grams)
- 4 ounces white chocolate (113 grams, melted)
- 1 teaspoon pure vanilla extract (4 grams or 1½ teaspoons vanilla bean paste)
- 8 ounces frozen whipped topping (227 grams, thawed, such as Cool Whip)
Strawberry Mixture
- 2 pints fresh strawberries (907 grams, washed and sliced into small pieces)
- ½ cup granulated sugar (100 grams)
Toppings and Garnishes
- 4 ounces white chocolate (113 grams, cut into small pieces)
- 4 ounces strawberry glaze (113 grams, sugar-free or regular, such as Marzetti)
- 2 ounces heavy cream (57 grams)
Base
- 32 ounces pound cake (907 grams, cubed, from 2 (16-ounce) loaves)
Instructions
- Prepare the Strawberry Mixture: In a mixing bowl, combine the sliced fresh strawberries with ½ cup granulated sugar. Stir gently and set aside for about 15-20 minutes to allow the strawberries to release their juices and become sweetened.
- Make the Creamy Filling: In a separate bowl, beat the low-fat cream cheese until smooth. Gradually add the powdered sugar and continue beating until well combined. Slowly drizzle in the melted white chocolate and vanilla extract, mixing continuously until the mixture is smooth and creamy.
- Fold in Whipped Topping: Gently fold the thawed frozen whipped topping into the cream cheese mixture using a spatula. Combine just until blended to keep the filling light and fluffy.
- Prepare the Strawberry Glaze: In a small bowl, whisk together the strawberry glaze and heavy cream until smooth and slightly runny. This will be drizzled over the assembled cups for added flavor and shine.
- Assemble the Shortcake Cups: Take 6 individual serving glasses or cups. Start by adding a layer of cubed pound cake to each cup, filling about one-third of the way up. Next, spoon a generous layer of the creamy filling over the pound cake. Then add a layer of the macerated strawberry mixture with its juices. Repeat layering if your cups allow.
- Top and Garnish: Drizzle the strawberry glaze mixture over the top layers. Sprinkle the top with the cut white chocolate pieces for a decorative and flavorful finish.
- Chill to Set: Place the assembled shortcake cups in the refrigerator for at least 1 hour before serving. This helps the flavors meld and the filling to firm up slightly for easier eating.
- Serve: Serve chilled as a refreshing and delightful dessert perfect for spring and summer gatherings or any special occasion.
Notes
- Use room temperature cream cheese for easier mixing and a smoother filling texture.
- The strawberry glaze can be substituted with homemade glaze using pureed strawberries and a touch of sugar if desired.
- For a lighter version, use low-fat whipped topping and cream cheese.
- Make sure to fully thaw the frozen whipped topping before folding into the cream cheese mixture to prevent clumps.
- Leftover strawberry shortcake cups can be stored covered in the refrigerator for up to 2 days.
