Last Updated on February 14, 2026 by Souhail
There’s something magical about warm June evenings in New York when the city slows down just enough to let you savor a perfect strawberry. I’ll never forget the first time I made strawberry shortcake cups on my tiny Brooklyn fire escape, balancing a mixing bowl on my knees while the sun dipped behind brownstones.
Those little cups became an instant hit—no oven required, no last-minute assembly panic, and every bite tasted like summer in a spoon. Strawberry shortcake cups are my go-to dessert when I want something elegant but effortless, whether I’m hosting friends or treating myself after a long week. Imagine sweet macerated berries dripping with their own syrup, cloud-like whipped cream, and buttery cake crumbs layered in a glass you can hold in one hand.
It’s the comfort of a classic dessert reimagined for real life—portable, make-ahead friendly, and endlessly customizable. Plus, they look absolutely stunning without requiring any fancy piping skills or pastry degrees.
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Why You’ll Fall in Love With These Little Cups
Let me tell you why this recipe has earned permanent residency in my summer dessert rotation. Strawberry shortcake cups take everything we adore about the classic—juicy berries, tender cake, pillowy cream—and reimagine it in a way that actually fits our lives.
No more wrestling with a giant cake plate at a picnic or watching your carefully layered dessert collapse when you try to serve it. These individual cups are sturdy, elegant, and ready to travel. Plus, they come together faster than delivery takes to arrive on a Friday night.
What makes this recipe truly special:
- No oven required on sweltering summer days—we use store-bought pound cake or a quick microwave sponge to keep things cool and simple
- Macerating the strawberries for just 15 minutes transforms them into a glossy, syrupy masterpiece that soaks beautifully into the cake layers
- Whipped cream stays stable thanks to a touch of cream cheese, so your cups won’t turn into a puddle by the time guests arrive
- Completely customizable—swap in gluten-free cake, coconut whipped cream, or add a splash of balsamic vinegar to the berries for grown-up depth
- Make-ahead magic—assemble these up to 4 hours before serving and keep them chilled until the moment you’re ready to wow your crowd
If you adore strawberry desserts but crave something lighter than our decadent strawberry sheet cake, these cups hit that perfect sweet spot. And if you’re curious about other fun ways to play with this flavor combo, our strawberry shortcake cookies offer a delightful handheld twist on the same concept.
My Secret Tricks for Picture-Perfect Cups Every Time
Here’s what I’ve learned after making these for everything from rooftop parties to my niece’s tea party (she requested them three weekends in a row—high praise!). First, slice your strawberries two different ways: some thin coins for elegant layering, and a few thicker chunks to give each spoonful a satisfying berry burst. Second, don’t skip the pinch of salt in the whipped cream—it sounds strange but truly makes the sweetness sing without tasting salty.
Third, layer with intention: cake on the bottom so it softens beautifully, then berries with their syrup, then cream. Repeat once, but never put berries on top—that syrup will weep into the cream and make it watery. And finally, chill your mixing bowl and beaters for 10 minutes before whipping cream. Trust me, it whips faster and holds its shape longer.
If you love working with strawberries in baked goods, our strawberry muffins use a similar macerating trick to keep the berries from sinking!
Fun Ways to Shake Up Your Shortcake Cups
Once you’ve mastered the classic version, the real fun begins. These cups are like a blank canvas for your creativity.
Lemon Zest Sparkle
Add the zest of one lemon to the macerated strawberries and fold a tablespoon of lemon curd into the whipped cream. The bright citrus cuts through the sweetness beautifully and makes the strawberry flavor pop even more. I love serving these at brunch alongside our strawberry cream croissants for a full berry-themed spread.
Vegan Coconut Dream
Swap the pound cake for a vegan vanilla cake, use full-fat coconut cream (chilled overnight) instead of dairy cream, and sweeten with maple syrup. The tropical notes of coconut pair surprisingly well with strawberries, and this version always disappears fast at potlucks.
Biscuit Base Traditionalist
For those who insist shortcake means biscuits (and I get it!), crumble our easy shortcake biscuits from the classic strawberry shortcake cake recipe into the bottom of each cup. The buttery, crumbly texture soaks up berry juice differently than cake—more rustic and wonderfully satisfying.
Minty Fresh Finish
Finely chop fresh mint and toss half with the strawberries while they macerate. Fold the remaining mint into the whipped cream just before layering. Serve immediately for the brightest flavor—this version tastes like a garden party in every spoonful.
Serving Suggestions
These cups shine when served in clear glasses that show off their pretty layers—mason jars, wine glasses, or even small trifle bowls work beautifully. For an extra-special touch, top each cup with a single perfect strawberry half and a tiny mint leaf right before serving.
They pair wonderfully with a scoop of vanilla bean ice cream on the side for an indulgent dessert, or serve them alongside grilled chicken and a crisp arugula salad for a balanced summer meal. I especially love bringing these to potlucks because they travel so well in a cooler—and always spark conversation.
Storage and Reheating Instructions
Store assembled cups covered with plastic wrap in the refrigerator for up to 24 hours. The cake will soften further as it absorbs the berry syrup, which many people actually prefer! For best texture, I recommend assembling no more than 4 hours ahead if you want distinct layers.
Do not freeze assembled cups—the whipped cream will separate and become grainy upon thawing. If you’d like to prep components ahead, macerate berries up to 2 days ahead and store cake cubes separately in an airtight container at room temperature.
Creative Uses for Leftovers
Got extra macerated berries? Swirl them into morning yogurt or oatmeal. Leftover whipped cream makes an instant upgrade for hot chocolate or pancakes. And those cake cubes? Toast them lightly in a skillet with butter and cinnamon for an impromptu crumble topping on ice cream. I’ve even layered leftover components into a trifle bowl for an effortless last-minute dessert when unexpected guests arrive.
How Do You Make It
Strawberry Shortcake Cups
6
servings20
minutes0
minutes320
kcalA dreamy no-bake dessert featuring layers of buttery cake, syrupy fresh strawberries, and cloud-like whipped cream in an individual serving. These strawberry shortcake cups come together in 20 minutes and never fail to impress.
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Ingredients
- For the berries
1.5 pounds fresh strawberries, hulled and sliced
0.33 cup granulated sugar
1 teaspoon pure vanilla extract
Pinch salt
- For the cream
1 cup heavy whipping cream, chilled
4 ounces cream cheese, softened
0.25 cup powdered sugar
1 teaspoon vanilla extract
Pinch salt
- For assembly
6 ounces pound cake or vanilla cake, cut into 0.5 inch cubes (about 3 cups)
Directions
- Let’s make these together! First, we’ll transform those gorgeous strawberries into something even more magical.
- Toss the sliced berries with granulated sugar, vanilla extract, and that tiny pinch of salt in a medium bowl.
- Gently stir everything together until the strawberries are evenly coated, then set the bowl aside at room temperature for 15 to 20 minutes.
- You’ll know they’re ready when you see a beautiful ruby-red syrup pooling at the bottom of the bowl and the berries look glossy and slightly softened.
- While the berries work their magic, let’s whip up the cream.
- In a chilled mixing bowl, beat the heavy cream on medium-high speed until soft peaks form.
- This takes about 2 to 3 minutes.
- Then add the softened cream cheese, powdered sugar, vanilla extract, and pinch of salt.
- Continue beating on medium speed until everything comes together into a smooth, billowy mixture that holds its shape when you lift the beaters.
- Be careful not to overbeat or it might become grainy.
- Now for the fun part—layering! Grab six 8 ounce glasses or jars.
- Start with a single layer of cake cubes at the bottom of each glass.
- Spoon a generous amount of those syrupy berries over the cake, making sure to include plenty of that gorgeous juice.
- Next, dollop or pipe about two tablespoons of whipped cream over the berries.
- Repeat the layers once more: cake, berries with syrup, then a final fluffy cloud of cream on top.
- Don’t worry about perfection—rustic layers look charming and taste even better.
Notes
- For the best texture, use day-old cake—it’s slightly drier and absorbs berry syrup without turning mushy.
- Don’t skip macerating the berries! That 15 minute wait creates the syrup that makes this dessert special.
- To make ahead, prep components separately and assemble no more than 4 hours before serving.
- For a lighter version, substitute half the heavy cream with Greek yogurt (fold in gently after whipping).
- Garnish with extra berries and mint just before serving for maximum visual appeal.
Nutrition Facts
- Total number of serves: 6
- Calories: 320kcal
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 0.75mg
- Sodium: 0.140mg
- Carbohydrates: 31g
- Fiber: 2g
- Sugar: 24g
- Protein: 4g
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FAQS
Absolutely! Assemble them up to 4 hours before serving and keep refrigerated. The cake softens beautifully as it soaks up the berry syrup. For best texture, avoid assembling more than 6 hours ahead.
You can use store-bought angel food cake for a lighter option, homemade shortcake biscuits crumbled into pieces, or even vanilla wafers for a nostalgic twist. Just avoid overly moist cakes that might turn soggy.
This usually happens when the cream or bowl isn’t cold enough, or when you underbeat it. Always chill your bowl and beaters for 10 minutes first, and beat until soft peaks form before adding other ingredients. The cream cheese in this recipe also helps stabilize it.
Fresh strawberries work best for texture and flavor, but in a pinch, thaw frozen berries completely, drain excess liquid, then macerate with sugar. Expect a softer texture and slightly less vibrant color.
The secret is layering order: always start with cake on the bottom, then berries with syrup, then cream. Never put berries directly on top of cream—that syrup will make it watery. Also, assemble no more than 4 hours ahead for distinct layers.
Yes! Use your favorite gluten-free vanilla cake or pound cake. Many store-bought options work beautifully, or crumble gluten-free shortbread cookies for a biscuit-like base.
A Little Slice of Summer Joy
I love how this dessert captures the essence of lazy summer afternoons—the kind where time slows down and the only thing that matters is the sweetness on your spoon. It’s the dessert I make when I want to feel like I’ve put real care into something without spending my entire evening in a hot kitchen.
There’s something deeply satisfying about handing someone a glass filled with layers of love, knowing they’ll discover a new texture and flavor with every dip of their spoon.
Let’s Make Dessert Together!
I’d absolutely love to see your strawberry shortcake cups! Snap a photo and tag me on Instagram—I always smile when I see your kitchen creations. And if you swap in peaches or add a splash of balsamic to the berries, tell me how it turned out in the comments below. Your tweaks might inspire our next favorite variation!
When you’re ready for more berry bliss, try our strawberry shortcake cake for a showstopping centerpiece, or keep things simple with our strawberry muffins for breakfast tomorrow. However you enjoy them, these little cups are your invitation to slow down, savor the season, and share something sweet with someone you love. Now grab those berries and let’s make magic!