Strawberry Shortcake Dessert Cups with Whipped Cream

Created on January 24th, 2026 at 10:29 pm

A Layered Dessert Designed for Clean Presentation and Balanced Sweetness

Strawberry Shortcake Dessert Cups with Whipped Cream are created as an individually portioned dessert that combines soft cake, fresh fruit, and light cream in a controlled, layered format. This recipe focuses on balance and structure rather than decoration, ensuring that each cup delivers consistent flavor and texture from top to bottom. The dessert cup format allows for easy serving, minimal mess, and an attractive presentation suitable for parties and gatherings.

These dessert cups are intentionally built to be assembled ahead of time without losing quality. Each component is prepared separately and layered in a way that prevents sogginess while maintaining a cohesive bite. The result is a reliable party dessert that looks polished but remains simple to execute.

Why Dessert Cups Work Better Than Traditional Shortcake

Traditional strawberry shortcake can become messy during serving, especially in larger groups. Dessert cups solve this problem by containing all components in a single portion. This format eliminates the need for slicing and plating, making serving faster and more efficient.

Dessert cups also allow for better portion control and consistency. Each serving contains the same ratio of cake, strawberries, and whipped cream, ensuring every guest has the same experience.

Cake Selection and Texture Considerations

The cake layer serves as the structural base of the dessert cups. A soft, neutral-flavored cake works best, as it absorbs some strawberry juices without becoming overly wet. The cake should be tender but sturdy enough to hold its shape when layered.

Cutting the cake into small cubes rather than slices allows it to settle evenly in the cups and creates a uniform texture throughout the dessert.

Strawberry Preparation and Moisture Control

Fresh strawberries provide brightness and natural sweetness. Slicing and lightly sweetening the strawberries helps draw out juices, creating a light syrup that enhances flavor without overwhelming the cake.

Allowing the strawberries to rest briefly after mixing ensures even distribution of juices and prevents excessive liquid from pooling at the bottom of the cups.

Whipped Cream Structure and Stability

The whipped cream is kept lightly sweetened and whipped to soft-medium peaks. This texture allows it to hold shape while remaining smooth and easy to layer. Overwhipping can lead to a grainy texture, while underwhipping causes the layers to collapse.

Using cold cream and chilling the bowl beforehand helps achieve consistent results and improves stability.

Layering Logic for Clean Results

Layering is done in a specific order to maintain structure. Cake forms the base, followed by strawberries, then whipped cream. Repeating this sequence creates defined layers and prevents moisture from soaking the cake too quickly.

Gentle pressing ensures the layers settle without compressing the cake excessively.

Texture and Finished Dessert Expectations

The finished dessert cups should show visible layers with clean separation. The cake should be moist but not soggy, the strawberries juicy but controlled, and the whipped cream light and smooth.

Each spoonful should include all components, delivering a balanced bite that feels fresh and satisfying rather than heavy.

Time Breakdown

Prep time: 25 minutes
Chill time: 1 hour
Total time: About 1 hour 25 minutes

Ingredients

• 2 cups cubed vanilla cake or sponge cake
• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Kitchen Tools

• Mixing bowls
• Hand mixer or whisk
• Measuring cups and spoons
• Knife
• Cutting board
• Dessert cups or small glasses

Step-by-Step Instructions

1. Wash the strawberries thoroughly, remove the stems, and slice them evenly.
2. Place the sliced strawberries in a bowl and sprinkle with granulated sugar.
3. Stir gently and let the strawberries rest for 10 minutes to release juices.
4. Cut the cake into small, even cubes and set aside.
5. Pour the cold heavy whipping cream into a mixing bowl.
6. Add powdered sugar and vanilla extract to the cream.
7. Whip the cream until soft to medium peaks form and set aside.
8. Place a layer of cake cubes into the bottom of each dessert cup.
9. Spoon a layer of strawberries and a small amount of their juices over the cake.
10. Add a layer of whipped cream on top of the strawberries.
11. Repeat the layers once more, finishing with whipped cream on top.
12. Refrigerate the assembled dessert cups for at least 1 hour before serving.

Tips for Consistent Results

Use day-old cake for better structure, as it absorbs moisture more evenly without breaking down. Avoid over-sweetening the strawberries, since their natural juices will intensify as they rest. When whipping cream, stop as soon as soft peaks form to prevent a dense texture. Assemble the cups gently to preserve visible layers and prevent compression.

If transporting, use cups with lids or cover tightly to maintain presentation.

Serving Suggestions

Serve these dessert cups chilled for best texture and flavor. They work well as a standalone dessert for parties, family gatherings, or holiday tables. For a more polished presentation, use clear cups to showcase the layers.

These dessert cups pair well with other small-format sweets, such as brownies or cookies, allowing guests to sample multiple desserts without large portions.

Make-Ahead and Storage Notes

Strawberry shortcake dessert cups can be assembled up to 24 hours in advance. Store them covered in the refrigerator to maintain freshness. Over time, the cake will continue to absorb moisture, so serving within a day ensures optimal texture.

Leftover components can be stored separately for up to 2 days and assembled as needed. Avoid freezing, as whipped cream texture will suffer after thawing.

Nutrition Table (Approximate Per Serving)

Nutrient	Amount
Calories	220
Carbohydrates	28 g
Protein	3 g
Fat	11 g
Fiber	1 g
Sugar	18 g
Sodium	90 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Frequently Asked Questions

Can I use store-bought cake for this recipe?
Yes. Store-bought vanilla cake or pound cake works well and saves time. Choose a cake with a soft but firm crumb so it absorbs strawberry juices without turning mushy.

How far in advance can these dessert cups be made?
They can be assembled up to 24 hours in advance. After that, the cake may become overly soft. For best results, assemble the day before or the morning of serving.

What if my whipped cream becomes too stiff?
If overwhipped slightly, gently fold in a small amount of unwhipped cream to loosen the texture. Prevent overwhipping by stopping as soon as soft peaks form.

Can I use frozen strawberries?
Fresh strawberries are recommended. Frozen strawberries release too much liquid when thawed, which can make the dessert cups soggy.

Can these dessert cups be transported easily?
Yes. Use sturdy cups and keep them chilled during transport. Cover tightly to prevent shifting and maintain clean layers.