Description
Delightful strawberry shortcake served in individual cups, featuring juicy strawberries, fluffy whipped cream, and soft cake.
Ingredients
- 2 lbs Fresh strawberries
- 1/4 cup Granulated sugar
- 1/2 cup Powdered sugar
- 1 tsp Pure vanilla extract
- 2 cups Heavy whipping cream
- 1 (10-12 ounce) Store-bought angel food cake or pound cake
Instructions
- Wash and slice your strawberries. Toss them with granulated sugar and let them sit for about 10 minutes.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Chop the cake into bite-sized pieces.
- Layer cake pieces in serving cups, followed by sweetened strawberries and a dollop of whipped cream.
- Repeat the layering process until cups are filled.
- Top with leftover strawberries and a swirl of whipped cream.
- Serve immediately and enjoy!
Notes
Keep leftovers in the refrigerator, separate from the whipped cream for freshness. Consume within one day.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American