When strawberry season rolls around, there’s no better dessert than the classic strawberry shortcake. But when you’re entertaining or just want something easy to grab and go, these 6 Must-Try Strawberry Shortcake Cups are your new go-to. They’re a modern twist on the beloved treat, layered with fluffy vanilla shortcake, juicy strawberries, and clouds of whipped cream—all neatly tucked into individual cups for effortless serving.
Perfect for spring gatherings, summer BBQs, baby showers, or even a sweet finish to brunch, these strawberry shortcake cups offer all the nostalgic flavor of the original without the mess or hassle.
Why You’ll Love These Strawberry Shortcake Cups
- Individual Servings — Great for parties, no slicing or scooping required.
- Fresh Ingredients — Juicy, macerated strawberries take center stage.
- Layered Perfection — Every bite includes shortcake, cream, and fruit.
- Easy to Prep Ahead — Assemble a few hours before serving and chill.
- Light & Airy — Ideal dessert that doesn’t feel heavy, even on hot days.
Flavor Variations
- Chocolate Shortcake — Add 2 tablespoons cocoa powder to the dry mix.
- Berry Mix — Use a mix of raspberries, blueberries, and strawberries.
- Citrus Cream — Add orange zest to the whipped cream.
- Balsamic Strawberries — Drizzle strawberries with aged balsamic for a gourmet finish.
Perfect For:
- Baby Showers
- Valentine’s Day Desserts
- Bridal Showers
- Easter Brunch
- Mother’s Day Tea
- Summer BBQs
Make It a Sweet Spread!
Pair these strawberry shortcake cups with:
Equipment Needed
- Mixing bowls
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Hand or stand mixer
- Measuring cups and spoons
- 6 clear dessert cups or jars
- Spatula and spoon for layering
Strawberry Shortcake Cups Recipe
Servings: 6 individual cups
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients
For the Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
For the Strawberries:
- 1 ½ pounds fresh strawberries, hulled and sliced
- 3 tablespoons sugar
- 1 teaspoon lemon juice (optional, to brighten)
For the Whipped Cream:
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Shortcakes
- Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add milk and vanilla. Stir just until combined.
- Scoop dough into 6 portions and place on a parchment-lined baking sheet. Flatten slightly. Bake 12–15 minutes or until golden brown.
- Cool completely, then break into bite-sized chunks for layering.
- Macerate the Strawberries: Combine sliced strawberries, sugar, and lemon juice. Stir and let sit at room temperature for at least 15 minutes, until juicy.
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Don’t overbeat—you want it fluffy, not stiff.
- Assemble the Cups
In each clear cup or jar, layer as follows:- Spoonful of whipped cream
- Few chunks of shortcake
- Spoonful of macerated strawberries and juices
- Repeat layers until cups are full
Finish with a dollop of whipped cream and an extra strawberry slice on top.
Tips
- Use cold butter and don’t overwork the dough to keep shortcakes tender.
- Let shortcakes cool fully before assembling to avoid melting the cream.
- Don’t over-whip the cream; soft peaks give the best texture.
- Add a layer of lemon curd or strawberry jam for a flavor twist.
- For longer storage, keep components separate and assemble before serving.
Storage & Make-Ahead Tips
- Assembled cups keep well in the fridge for up to 24 hours.
- Store shortcake, strawberries, and whipped cream separately for 2–3 days.
- Whipped cream can be stabilized with 1 tablespoon of instant pudding mix if making ahead.
These Strawberry Shortcake Cups are proof that simple ingredients layered with love can make a big impression. Whether you’re hosting a party or just indulging at home, their fresh flavor and pretty presentation bring joy in every bite.
Make them ahead, customize them to your style, and don’t be surprised when everyone asks for seconds. The best part? No slicing, no plating—just grab, spoon, and enjoy.
Save this recipe for later. Pin the image below on Pinterest!
6 Must-Try Strawberry Shortcake Cups (Fresh, Fluffy & Crowd-Favorite!)
These Strawberry Shortcake Cups are light, fluffy, and layered with fresh strawberries and whipped cream. An easy, make-ahead dessert perfect for spring and summer gatherings.
Ingredients
For the Shortcakes:
For the Strawberries:
For the Whipped Cream:
Instructions
Make the Shortcakes
- Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add milk and vanilla. Stir just until combined.
- Scoop dough into 6 portions and place on a parchment-lined baking sheet. Flatten slightly. Bake 12–15 minutes or until golden brown.
- Cool completely, then break into bite-sized chunks for layering.
- Macerate the Strawberries: Combine sliced strawberries, sugar, and lemon juice. Stir and let sit at room temperature for at least 15 minutes, until juicy.
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Don’t overbeat—you want it fluffy, not stiff.
Assemble the Cups
- In each clear cup or jar, layer as follows:
- Spoonful of whipped cream
- Few chunks of shortcake
- Spoonful of macerated strawberries and juices
- Repeat layers until cups are full
- Finish with a dollop of whipped cream and an extra strawberry slice on top.
Equipment Needed
- Mixing bowls
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Hand or stand mixer
- Measuring cups and spoons
- 6 clear dessert cups or jars
- Spatula and spoon for layering
Nutrition Facts
Nutrition Facts
Servings 6
Serving Size 1 cup
- Amount Per Serving
- Calories 510kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 19.5g98%
- Cholesterol 130mg44%
- Sodium 590mg25%
- Potassium 300mg9%
- Total Carbohydrate 53g18%
- Dietary Fiber 3g12%
- Sugars 30g
- Protein 7g15%
- Vitamin A 820 IU
- Vitamin C 55 mg
- Calcium 105 mg
- Iron 2.3 mg
- Vitamin D 24 IU
- Vitamin E 1.6 IU
- Vitamin K 6 mcg
- Thiamin 0.2 mg
- Riboflavin 0.28 mg
- Niacin 2.6 mg
- Vitamin B6 0.1 mg
- Folate 55 mcg
- Vitamin B12 0.6 mcg
- Biotin 8 mcg
- Pantothenic Acid 0.9 mg
- Phosphorus 185 mg
- Iodine 18 mcg
- Magnesium 22 mg
- Zinc 0.8 mg
- Selenium 10 mcg
- Copper 0.2 mg
- Manganese 0.4 mg
- Chromium 4 mcg
- Molybdenum 10 mcg
- Chloride 585 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips for Success
- Use cold butter and don’t overwork the dough to keep shortcakes tender.
- Let shortcakes cool fully before assembling to avoid melting the cream.
- Don’t over-whip the cream; soft peaks give the best texture.
- Add a layer of lemon curd or strawberry jam for a flavor twist.
- For longer storage, keep components separate and assemble before serving.
Storage & Make-Ahead Tips
- Assembled cups keep well in the fridge for up to 24 hours.
- Store shortcake, strawberries, and whipped cream separately for 2–3 days.
- Whipped cream can be stabilized with 1 tablespoon of instant pudding mix if making ahead.
