– **Title**: Strawberry Shortcake in a Cup
– **Ingredients**:
– 1 cup fresh strawberries, hulled and sliced
– 2 tablespoons granulated sugar
– 1 cup whipped cream (store-bought or homemade)
– 1 cup pound cake, cut into small cubes (or store-bought sponge cake)
– 1 teaspoon vanilla extract
– Fresh mint leaves for garnish (optional)
– **Instructions**:
1. In a medium bowl, combine the sliced strawberries and granulated sugar. Stir gently and let the mixture sit for about 10-15 minutes to macerate, allowing the strawberries to release their juices.
2. In another bowl, if making homemade whipped cream, whisk the cream until soft peaks form. Then add the vanilla extract and gently fold it to combine. If using store-bought whipped cream, you can skip this step.
3. Begin layering your dessert by placing a layer of pound cake cubes at the bottom of each cup.
4. Add a layer of the macerated strawberries on top of the pound cake.
5. Spoon a layer of whipped cream over the strawberries.
6. Repeat the layers (pound cake, strawberries, and whipped cream) until the cups are filled, finishing with a layer of whipped cream on top.
7. Garnish with a few strawberry slices and a mint leaf if desired.
8. Serve immediately or chill in the refrigerator for up to 30 minutes before serving.
Enjoy your Strawberry Shortcake in a Cup!
Key Ingredients & Substitutions
Strawberries: Fresh strawberries make the best flavor! If they aren’t in season, you can use frozen strawberries. Just thaw and drain excess water before slicing. Alternatively, consider other berries like raspberries or blueberries for a twist.
Cake Mix: I like using vanilla or sponge cake mix, but you could substitute with a gluten-free cake mix if needed. Some people prefer to make a homemade cake from scratch using your favorite recipe to elevate the flavors.
Whipped Cream: Store-bought whipped cream is handy, but homemade is unbeatable! If you’re looking for a lighter option, use whipped topping instead, or for a dairy-free choice, try coconut cream. It gives a lovely flavor!
Sugar: Adjust the amount based on sweetness preference. You can use honey or maple syrup instead of sugar if you want a more natural sweetener. Just mix it well with the strawberries so they release juices.
How Do I Get the Perfect Whipped Cream?
Making whipped cream can be tricky, but it’s pretty straightforward. Start with cold heavy cream and a chilled mixing bowl. This helps it whip up nicely.
- Pour heavy cream into the chilled bowl, about halfway full for easier whipping.
- Whip on medium speed until soft peaks begin to form, meaning it holds its shape but can still droop.
- Add vanilla extract and keep whipping until stiff peaks form. This means it stands up firmly without falling over.
Don’t overwhip, or you’ll end up with butter! If that happens, give it a quick blend with a splash of fresh cream to smooth it out. Enjoy your creamy topping!
How to Make Strawberry Shortcake in a Cup
Ingredients You’ll Need:
For the Strawberries:
- 1 cup strawberries, hulled and sliced
- 2 tablespoons sugar (for macerating strawberries)
For the Cake:
- 1 cup cake mix (vanilla or sponge cake)
- ½ cup water
- ¼ cup vegetable oil
- 1 egg
For the Whipped Cream:
- 1 cup whipped cream (or 1 cup heavy cream to whip)
- 1 teaspoon vanilla extract
For Garnish:
- Additional strawberries for garnish
How Much Time Will You Need?
This delightful dessert takes about 15 minutes of prep time and around 30-40 minutes for baking and cooling. You may want to set aside another 10-15 minutes to layer everything in the cups. So, in total, you’re looking at about an hour for this yummy treat!
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by placing your hulled and sliced strawberries in a bowl. Sprinkle the 2 tablespoons of sugar over them and then gently toss the strawberries to coat them evenly. Let them sit for about 15-30 minutes; this will help them release their delicious juices—yum!
2. Make the Cake:
While your strawberries are macerating, preheat your oven based on the instructions on your cake mix package. In a mixing bowl, combine the cake mix, water, vegetable oil, and egg. Mix everything together until it’s smooth and well blended. Pour this batter into a greased cake pan and bake it according to the package instructions, or until a toothpick inserted in the center comes out clean. After baking, let the cake cool completely.
3. Prepare the Whipped Cream:
If you’re using heavy cream, make sure your bowl is chilled. Begin whipping the cream until it forms soft peaks. Then, add the teaspoon of vanilla extract and continue whipping until you achieve stiff peaks—you want that perfect fluffiness!
4. Assemble the Cups:
Once your cake is cooled, crumble it into small pieces. Take dessert cups and start layering: place a layer of cake crumbles at the bottom, add a layer of the strawberry mixture with its lovely juices, and then top it off with a layer of whipped cream. Repeat these layers until the cups are filled, finishing with a generous dollop of whipped cream on top.
5. Garnish and Serve:
Finally, crown your whipped cream with additional sliced strawberries for a beautiful finish. You can serve your Strawberry Shortcake in a Cup immediately or pop them in the fridge for a brief chill to enhance the flavors. Enjoy your delightful treat!
Can I Use Frozen Strawberries Instead of Fresh?
Absolutely! Just be sure to thaw them first. Drain any excess liquid after thawing, or else the mixture might get too soupy. You may also want to add a little extra sugar to taste since frozen strawberries can sometimes be less sweet than fresh.
Can I Substitute the Cake Mix?
Yes, you can use homemade vanilla or sponge cake if you prefer! For each cup of cake mix, use about 1 cup of all-purpose flour, 1 teaspoon of baking powder, a pinch of salt, and a bit of sugar to taste. Combine these dry ingredients with the other wet ingredients as listed in the instructions.
How to Store Leftover Strawberry Shortcake in a Cup?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the cake may become soggy from the strawberries and whipped cream. It’s best enjoyed fresh!
Can I Make This Dessert Ahead of Time?
Yes, you can prepare the cake, strawberries, and whipped cream separately a day in advance. Layer them together just before serving to maintain the texture and freshness. Keep everything stored in the fridge to avoid spoilage!
