6 Must-Try Strawberry Shortcake Cups (Fresh, Fluffy & Crowd-Favorite!)

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:

• Red Velvet Cupcakes
• Molten Chocolate Lava Cakes
• Cinnamon Roll Mufffins
• Fudgy Marble Swirl Brownies

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

1. 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.
     
2. Macerate the Strawberries: Combine sliced strawberries, sugar, and lemon juice. Stir and let sit at room temperature for at least 15 minutes, until juicy.
3. Whip the Cream: Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Don’t overbeat—you want it fluffy, not stiff.
4. 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.