Description
Easy and delicious individual servings of strawberry shortcake, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds fresh strawberries
- 1/4 cup granulated sugar
- 2 cups heavy whipping cream, very cold
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 (10-12 ounce) store-bought angel food cake or pound cake
Instructions
- Prepare the strawberries by slicing them and mixing with granulated sugar; let sit for 10 minutes.
- Crumble the cake into small chunks.
- Layer the crumbled cake at the bottom of each serving cup.
- Add the macerated strawberries over the cake layer.
- Top with a generous dollop of whipped cream.
- Repeat layering until cups are filled, finishing with whipped cream.
- Garnish with a fresh slice of strawberry and mint leaf if desired.
- Serve immediately or chill for up to an hour before serving.
Notes
Best enjoyed fresh; store covered for up to a day. Assemble ingredients separately for pre-preparation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg