Few desserts strike the perfect balance between nostalgic charm and modern convenience like Strawberry Shortcake Cups. With layers of fluffy cake, fresh macerated strawberries, and a rich cream filling, these individual strawberry trifles deliver all the flavor of traditional shortcake in a portable, elegant format.
Ideal for everything from dinner parties to picnics and baby showers, strawberry dessert cups offer the ultimate treat: no slicing, no mess, just spoon-ready sweetness. They’re also incredibly adaptable—easy to prep in advance and even easier to customize with your favorite garnishes.
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Strawberry Shortcake Cups – The Sweetest Mini Dessert for Any Occasion
- Total Time: 2 H
- Yield: 12 1x
Description
A mini strawberry dessert cup with layers of sponge cake, sweet strawberries, and fluffy cream served in a glass
Ingredients
Cake
3 Tbsp (26g) cornstarch
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
12 Tbsp (170g) unsalted butter, softened
1 1/2 cups (315g) granulated sugar
1 tsp lemon zest
4 large eggs
1 1/2 tsp vanilla extract
1 cup (283g) sour cream (I used light because it’s what I had on hand)
Strawberry layer
2 lbs fresh strawberries, diced, plus 12 more small whole for garnish
3 1/2 Tbsp (45g) granulated sugar
Cream layer
2 cups (475ml) heavy cream
6 oz (170g) cream cheese, softened
1/2 tsp vanilla extract
3/4 cup (90g) powdered sugar
Instructions
For the cake:
Preheat oven to 350 degrees F. Butter and flour an 18-by-13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla.
Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it’s evenly combined).
Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 – 24 minutes.
Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you’ll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).
For the strawberry layer:
Toss diced strawberries with sugar. Let rest 10 minutes.
For the cream layer:
In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).
In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.
To assemble trifles:
Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.
Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more.
Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).
- Prep Time: 40
- Cook Time: 20
Table of Contents
Table of Contents
Why Strawberry Shortcake Cups Are the Perfect Dessert
Elegant Yet Effortless Presentation
Strawberry Shortcake Cups transform a classic into something effortlessly chic. Unlike a traditional shortcake that’s sliced and served, these mini strawberry shortcake trifles are portioned into individual cups, making them perfect for large gatherings or intimate dinners.
They look stunning with their layered effect—golden cake rounds, ruby-red strawberries, and swirls of whipped cream. Plus, you won’t need to worry about serving utensils or uneven slices. Everyone gets a perfect portion.
Ideal for Make-Ahead Entertaining
One of the top reasons home bakers love strawberry shortcake cups is how easy they are to prep in advance. You can:
- Bake the cake and cut rounds the day before
- Whip up the cream and prepare the strawberries an hour ahead
- Assemble just before serving for the freshest texture
Whether you’re hosting brunch or prepping a weeknight dessert, this recipe fits effortlessly into your schedule.
Strawberry Shortcake Cups Ingredients Breakdown
Creating the perfect Strawberry Shortcake Cups starts with using quality ingredients that deliver both flavor and structure. From the buttery cake base to the luscious cream and vibrant strawberries, each layer plays a critical role in this beautiful dessert.
The Cake: Soft, Light, and Sturdy
For this recipe, we use a rich, moist cake made from a combination of all-purpose flour, cornstarch (for tenderness), and sour cream (for moisture and flavor). The texture is soft enough to soak in strawberry juices, yet sturdy enough to hold its shape inside dessert cups.
Key ingredients for the cake base:
- All-purpose flour + cornstarch – Mimics cake flour for delicate crumb
- Butter and sugar – Creamed together for a fluffy, flavorful base
- Eggs and vanilla – Provide structure and sweetness
- Sour cream – Keeps the cake moist without being too heavy
- Lemon zest – Adds a subtle brightness that complements the berries
This cake is baked in a sheet pan, then cut into small rounds to perfectly fit your individual strawberry trifles.
The Strawberry Layer: Fresh, Juicy, and Naturally Sweet
The highlight of any strawberry dessert cup is, of course, the strawberries. For this recipe, we use fresh strawberries only—diced and lightly tossed with sugar to bring out their juices.
Why it works:
- Macerating the berries enhances their natural sweetness and juiciness
- Diced fruit layers more evenly than slices
- Whole berries on top make a beautiful garnish
Tip: Let the strawberries sit for 10 minutes after mixing with sugar so they develop a syrupy texture ideal for soaking into the cake.
The Cream: Rich, Fluffy, and Balanced
Instead of plain whipped cream, this recipe uses a combination of heavy whipping cream and softened cream cheese for a firmer, pipeable texture and a tangy balance to the sweet berries.
What you’ll need:
- Heavy cream – Whipped to soft peaks
- Cream cheese – Adds richness and stability
- Vanilla extract + powdered sugar – For flavor and light sweetness
This cream layer elevates the dessert from simple to sophisticated, adding structure and a luxurious mouthfeel that perfectly complements the fruit and cake.
How to Make Strawberry Shortcake Cups Step by Step
With all your ingredients ready, assembling Strawberry Shortcake Cups is fast, fun, and totally beginner-friendly. Whether you’re making these for a party, a family gathering, or just because—you’ll love how easily they come together.
Step 1: Bake the Cake and Cut to Fit
Start by preparing the cake base. Preheat your oven to 350°F and grease and flour an 18×13-inch sheet pan.
Steps to follow:
- In a bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- In a separate bowl, cream together butter, sugar, and lemon zest until fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding the flour mixture and sour cream until just combined.
- Spread batter evenly in the pan and bake for 20–24 minutes or until a toothpick comes out clean.
- Let the cake cool completely on a wire rack, then cut into small rounds to fit your dessert cups. You’ll need 24 rounds—two per cup.
Step 2: Prepare the Strawberry and Cream Layers
For the strawberry layer:
- Dice 2 lbs of fresh strawberries
- Toss with 3½ tablespoons of sugar
- Let sit for 10 minutes to release juices
For the cream layer:
- Whip the heavy cream until soft peaks form.
- In another bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla, then whip until fluffy.
- Fold the cream cheese mixture into the whipped cream and beat until stiff peaks form.
This creates a light yet structured cream that pipes beautifully and holds its shape in the dessert cups.
Step 3: Layer the Strawberry Shortcake Cups
Now comes the fun part—assembly!
- Place one cake round at the bottom of each dessert cup.
- Spoon a layer of strawberries (with juice) over the cake.
- Pipe a layer of cream using a piping bag or spoon.
- Repeat: cake, strawberries, cream.
- Top with a whole strawberry or small mint leaf for garnish.
Pro tip: Assemble the cups no more than 1 hour before serving to maintain the freshest texture and flavor.
Discover great ideas like this in our mini strawberry shortcake cups guide.
When to Serve Strawberry Shortcake Cups
Whether you’re hosting a bridal shower, celebrating summer, or just want an easy treat to impress guests, Strawberry Shortcake Cups fit almost any occasion. Their individual size, beautiful layers, and fresh flavor make them a go-to dessert for both casual and formal settings.
Perfect for Spring and Summer Gatherings
Thanks to their light texture and fresh fruit, these individual strawberry trifles are especially popular during the warmer months.
Best warm-weather occasions:
- Outdoor BBQs and picnics
- Mother’s Day or Easter brunch
- Summer birthday parties
- Garden parties and tea-time get-togethers
Serve them chilled for a refreshing, elegant bite that won’t weigh guests down.
Holiday-Friendly and Theme-Adaptable
One reason people love strawberry dessert cups is their versatility. With a few simple tweaks, you can adjust them to fit any holiday or seasonal celebration.
Examples:
- Valentine’s Day: Add mini chocolate chips to the cream layer or drizzle with melted chocolate
- Fourth of July: Alternate layers with blueberries for a red-white-blue effect
- Christmas: Top with sugared cranberries or mint leaves for a festive finish
- Baby Showers or Gender Reveals: Use custom-colored cream swirls or pastel toppings
Because they’re made in individual portions, it’s easy to scale the recipe up or down depending on your guest count—and they always look polished on a dessert table.
Can You Make Strawberry Shortcake Cups Ahead of Time?
One of the most common questions about Strawberry Shortcake Cups is whether they can be made in advance. The answer is yes—with a few smart strategies, you can prep every element ahead and assemble just before serving to keep the texture perfect.
Prep Each Layer Separately
To maintain freshness, store the layers of your mini strawberry shortcake trifles separately until you’re ready to build them.
Storage tips:
| Layer | Storage Method | Shelf Life |
|---|---|---|
| Cake rounds | Airtight container, room temp | 1–2 days |
| Macerated strawberries | Covered container, fridge | Up to 24 hours |
| Cream mixture | Airtight container, fridge | Up to 24 hours |
Pro tip: If storing longer, wait to cut the strawberries until closer to serving—they release more juice as they sit, which can affect the texture of the cake if assembled too far in advance.
Best Assembly Timing
Assemble the strawberry dessert cups no more than 1–2 hours before serving. This gives the flavors time to meld while keeping the cake from getting soggy. Keep them chilled until ready to enjoy.
Serving option for large groups:
You can also serve the layers “bar-style,” allowing guests to assemble their own cups with cake, berries, and cream in individual bowls or jars. It’s interactive, fun, and lets everyone customize their dessert.
Check out our no-bake raspberry cheesecake cups for another easy-to-prep treat that holds up well.
Creative Variations of Strawberry Shortcake Cups
Once you’ve mastered the classic, there are endless ways to customize your Strawberry Shortcake Cups. Whether you want to boost the flavor, accommodate dietary restrictions, or just switch things up, these creative twists keep the dessert exciting every time you serve it.
Flavor Variations to Try
Add a little twist to your strawberry cream dessert without losing the layered charm:
| Twist | How to Do It |
|---|---|
| Lemon zest in cream | Brightens the flavor and pairs well with strawberries |
| Vanilla bean paste | Adds rich, floral flavor to the cream layer |
| Almond extract | Just a drop gives a bakery-style finish |
| Layer of strawberry jam | Spread between cake and berries for extra sweetness |
| Chocolate shavings | Sprinkle over top for a touch of indulgence |
These small changes go a long way in refreshing your individual strawberry trifles while maintaining the overall balance.
Ingredient Swaps for Dietary Preferences
Whether you’re baking for gluten-free guests or simply want a lighter treat, here are some options:
- Gluten-free: Swap cake with your favorite gluten-free vanilla sponge
- Low sugar: Use a sugar substitute in the cream and reduce the sugar for strawberries
- Dairy-free: Use coconut cream and a dairy-free cream cheese alternative
- Vegan: Pair vegan cake, plant-based whipped topping, and agave-sweetened berries
Each swap maintains the appeal of strawberry dessert cups while allowing more people to enjoy them.
How to Store Strawberry Shortcake Cups (and What Not to Do)
You’ve assembled a batch of beautiful Strawberry Shortcake Cups—now what? Whether you’re dealing with leftovers or prepping ahead, proper storage is key to keeping everything fresh, fluffy, and full of flavor.
How to Store Leftovers
While these individual strawberry trifles are best enjoyed fresh, they can be stored short-term if needed.
Short-term storage tips:
| Component | Storage Method | Shelf Life |
|---|---|---|
| Fully assembled cups | Covered, in fridge | 24 hours max |
| Cake rounds (unassembled) | Airtight container, room temp | 1–2 days |
| Cream mixture | Airtight container, fridge | Up to 24 hours |
| Macerated strawberries | Covered container, fridge | Up to 24 hours |
If storing pre-assembled cups, cover each cup individually or use a large sealed container to keep moisture and flavors locked in.
Can You Freeze Strawberry Shortcake Cups?
This is a big one—can you freeze them? Technically yes, but it’s not ideal.
Why freezing doesn’t work well:
- Strawberries lose their texture and become watery after thawing
- Whipped cream tends to separate or deflate
- Cake can get soggy from the berry juices upon thawing
If you must freeze, do it before assembly:
- Freeze cake rounds separately, tightly wrapped
- Store strawberries and cream fresh
Better option? Store the components individually and assemble fresh for best results.
Don’t miss our mini strawberry shortcake dessert cups for more inspiration on storing and serving cute, individual-sized sweets.
How to Serve Strawberry Shortcake Cups with Style
These strawberry dessert cups may be simple to make, but with the right presentation, they can steal the show on any dessert table. Whether you’re planning a brunch, a dinner party, or a seasonal celebration, the way you serve them makes all the difference.
Choosing the Right Cup or Glass
Presentation starts with what you put your mini strawberry shortcake trifles in. Here are a few fun and practical options:
| Container Type | Best For |
|---|---|
| Mini mason jars | Rustic events, picnics, take-home favors |
| Clear plastic cups | Easy cleanup for large gatherings |
| Tall dessert glasses | Elegant dinner parties and plated presentations |
| Stemless wine glasses | Modern and stylish for brunch or holidays |
| Shot glasses (mini) | Bite-size dessert samplers |
Choosing transparent containers lets you show off the layers of cake, berries, and cream for a beautiful, inviting look.
Garnishing Like a Pro
Add simple garnishes to take your individual strawberry trifles to the next level:
- Top with a whole strawberry or a strawberry fan
- Sprinkle with crushed graham crackers or cake crumbs
- Add a tiny mint leaf for color contrast
- Dust with powdered sugar right before serving
- Pipe a swirl of whipped cream and finish with white chocolate shavings
These touches don’t just look great—they hint at the flavors inside and give your cups a polished, professional finish.
Looking for inspiration? Try our no-bake raspberry cheesecake cups for another individually layered treat that’s easy to dress up.
Common Mistakes to Avoid with Strawberry Shortcake Cups
Even though Strawberry Shortcake Cups are beginner-friendly, a few simple missteps can affect their flavor, texture, and presentation. Here’s how to sidestep the most common issues—so your dessert always impresses.
Mistake 1: Assembling Too Far in Advance
While it’s tempting to get ahead, assembling your individual strawberry trifles more than a few hours early can lead to soggy cake and wilted cream.
How to fix it:
- Store components separately until 1–2 hours before serving
- If prepping for an event, assemble right before guests arrive and keep chilled
Mistake 2: Using Frozen Strawberries
Frozen strawberries may work in smoothies or sauces, but they’re a no-go for this dessert. Once thawed, they become mushy and lose flavor—ruining the fresh, juicy layer your strawberry dessert cups depend on.
Pro tip: Always use ripe, fresh strawberries for the best color, texture, and sweetness.
Mistake 3: Overbeating or Undermixing Cream
Too much whipping can make your cream grainy and dense. Too little, and it won’t hold its shape.
What to do instead:
- Whip cream to soft peaks first
- Blend gently with the cream cheese mixture
- Finish whipping just until stiff peaks form—then stop
Mistake 4: Cutting the Cake Too Thin or Thick
Uneven cake rounds can throw off the balance between layers. Aim for rounds about ½ inch thick—just enough to soak up juice without getting mushy.
Bonus tip: Use a round cookie cutter that matches your dessert cups for clean, consistent layers.
Mistake 5: Skimping on Garnish
Strawberry shortcake cups look best when finished with a pop of color or texture. A plain top may taste fine, but a garnish makes it memorable.
Try a sliced strawberry, mint sprig, or dusting of powdered sugar—your guests will notice the difference.
Discover great ideas like this in our mini strawberry shortcake cups recipe for more serving inspiration.
Frequently Asked Questions (FAQ)
Can you make strawberry shortcake cups ahead of time?
Yes! You can absolutely make Strawberry Shortcake Cups ahead of time—with a few precautions. Bake and cut the cake rounds a day in advance, and prep the cream and strawberries a few hours before assembling. However, it’s best to assemble the cups no more than 1–2 hours before serving to prevent sogginess. Store the components separately and chill until ready to layer.
Does Whole Foods sell strawberry shortcake?
Yes, Whole Foods often offers a version of strawberry shortcake—especially during spring and summer. While the store-bought version may vary, it typically includes sponge cake or biscuits layered with fresh strawberries and whipped cream. For the freshest and most customizable option, we recommend making homemade strawberry dessert cups like the ones in this recipe.
What are the strawberry shortcake crunchies made of?
Strawberry shortcake crunchies are typically made from a mix of crumbled shortbread cookies or vanilla wafers and freeze-dried strawberries. Some versions also include white chocolate or butter to bind the mixture. These are often used as a topping on strawberry shortcake trifles, ice cream bars, or cupcakes for added texture and flavor.
Pro tip: Add a sprinkle of crunchies on top of your individual strawberry trifles for an extra pop of sweetness and crunch.
What’s the difference between strawberry cake and strawberry shortcake?
Strawberry cake is typically a layered sponge or chiffon cake flavored with strawberry purée or extract, and often frosted with strawberry buttercream. Strawberry shortcake, on the other hand, is a layered dessert made with biscuits, sponge cake, or pound cake topped with fresh strawberries and whipped cream.
Strawberry Shortcake Cups fall into the second category—light, fruit-forward, and built for easy layering in individual servings.
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