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

Scale

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)

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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.