These Mini Strawberry Shortcake Cups are the kind of easy dessert that looks fancy but takes minimal effort. You get tender cake, juicy berries, and fluffy whipped cream in cute little layers—perfect for brunches, baby showers, and summer parties. They’re sweet, fresh, and totally customizable, so you can make them exactly how you like.
A Crowd-Pleasing Dessert That’s Actually Easy
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If you love classic strawberry shortcake, you’ll be obsessed with these Mini Strawberry Shortcake Cups. They have the same cozy flavors, but they’re easier to serve (no slicing!) and they travel really well.
My favorite trick is “macerating” the strawberries for a few minutes with sugar and lemon. It pulls out the juices and makes a quick strawberry sauce all on its own. That’s the secret to strawberry shortcake cups that taste like a bakery—without the stress.
Why You’ll Love These Mini Strawberry Shortcake Cups
- Better than bakery: Sweet berries plus fluffy cream tastes like a fancy dessert counter treat.
- Easy make-ahead dessert: Prep the parts ahead, then assemble right before serving.
- Perfect individual desserts: Everyone gets their own cute cup—no messy cutting.
- Fresh, bright flavor: Lemon-kissed strawberries keep it light and summery.
- Party-friendly: Great for brunch, baby showers, potlucks, and summer gatherings.
- Super customizable: Use different berries, swap the cake, or add a drizzle of chocolate.
Ingredients for Mini Strawberry Shortcake Cups
Strawberry Layer
- Fresh strawberries (2 pounds, hulled and sliced): The star flavor. Slicing helps them get juicy fast. Frozen berries work in a pinch, but fresh looks prettiest.
- Granulated sugar (3 tablespoons): Draws out strawberry juices and makes a quick syrup. You can reduce it if your berries are super sweet.
- Fresh lemon juice (1 tablespoon): Brightens and balances the sweetness. Lime works too.
Whipped Cream
- Heavy cream (2 cups, very cold): Makes fluffy, stable whipped cream. For the best volume, keep it cold.
- Powdered sugar (1/4 cup): Sweetens while keeping the whipped cream silky.
- Vanilla extract (2 teaspoons): Classic shortcake flavor. Almond extract (1/4 teaspoon) is a fun twist.
“Shortcake” Layer
- Pound cake or vanilla cake loaf (12–16 ounces, cut into 1-inch cubes): The easiest shortcut that still tastes amazing. Angel food cake works too for a lighter bite.
- Optional add-ins: Blueberries (1 cup) or raspberries (1 cup) for extra color and flavor.
Helpful aside: Pre-cut cake cubes are fine, but fresh-cut cake tastes softer and more “homemade.”
Mini Strawberry Shortcake Cups Recipe
- 1. Macerate the strawberries: Add sliced strawberries to a bowl with granulated sugar and lemon juice. Stir and let sit 15–20 minutes at room temperature, until the berries look glossy and there’s a syrupy pool of juice in the bottom.
- 2. Whip the cream: In a cold mixing bowl, pour in heavy cream, powdered sugar, and vanilla. Whip with a hand mixer on medium-high for 2–3 minutes, until you get soft peaks that hold their shape but still look fluffy. (Stop before it gets stiff and grainy.)
- 3. Cube the cake: Cut the pound cake into 1-inch cubes. If the cake feels a little dry, don’t worry—the strawberry juices will soften it as it sits.
- 4. Layer the cups: In small clear cups or jars (about 8 ounces each), add a layer of cake cubes, then a spoonful of juicy strawberries with some syrup, then a layer of whipped cream. Repeat once more if your cups are tall.
- 5. Top and chill: Finish with a generous swirl of whipped cream and a few fresh berries on top. Chill 20–60 minutes for the best “set” layers. If you’re serving later, cover and refrigerate.
- 6. Serve with confidence: Right before serving, add a tiny spoonful of strawberry syrup over the top. It looks pretty and tastes incredible.
Tips for Perfect Mini Strawberry Shortcake Cups
- Let the strawberries sit: That 15–20 minute rest makes a natural strawberry sauce. Don’t skip it.
- Keep cream cold: Cold cream + cold bowl whips faster and stays fluffier.
- Don’t overwhip: Stop at soft peaks for the creamiest texture.
- Use clear cups: The layers are the whole point—clear cups make them look extra special.
- Avoid soggy cake: If making far ahead, keep components separate and assemble closer to serving time.
- Taste as you go: Strawberries vary—add a touch more sugar or lemon if needed.
Variations & Substitutions
- Lemon shortcake cups: Add 1 teaspoon lemon zest to the whipped cream.
- Chocolate-strawberry: Drizzle melted chocolate between layers or use chocolate pound cake.
- Berry mix: Swap in blueberries, raspberries, or blackberries for a mixed berry dessert.
- Cream cheese whip: Beat 4 ounces cream cheese with powdered sugar first, then add cream for a thicker, richer topping.
- Dairy-free: Use a dairy-free whipping topping and skip the powdered sugar if it’s already sweetened.
- Gluten-free: Use gluten-free pound cake or gluten-free vanilla cupcakes cut into cubes.
- Lazy version: Use store-bought whipped topping and pre-sliced berries—still a cute, easy dessert.
- Leftover idea: Spoon extra berries and cream over pancakes, waffles, or yogurt.
Make-Ahead & Storing
- Make-ahead: Macerate strawberries up to 24 hours ahead and keep refrigerated. Whipped cream is best same day, but you can make it up to 8 hours ahead and keep cold (covered).
- Assembled cups: Best within 24 hours (the cake softens more as it sits).
- Freezing: Not recommended—the whipped cream and berries change texture after thawing.
Serving Suggestions & Pairings
- Brunch table: Serve alongside coffee, iced tea, or lemonade.
- Party dessert bar: Offer extra toppings like crushed cookies, chocolate chips, or lemon zest.
- Summer cookouts: These are perfect after grilled mains—light, sweet, and refreshing.
- Kid-friendly: Let everyone build their own cup (it’s fun and mess-free).
Reader Review: These mini strawberry shortcake cups were a huge hit at brunch. Everyone thought they were fancy, and I loved how easy they were to assemble!
If you make these Mini Strawberry Shortcake Cups, leave a rating and a comment. And tell me—do you go all strawberries, or do you like a mixed berry version?