Strawberry Shortcake Cups

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Strawberry Shortcake Cups are an easy and delicious light dessert. These mini dessert cups are perfect for upcoming summer barbecues, gatherings, and holidays!

Straight on shot of strawberry shortcake cup. Garnished with mint and mint and strawberries scattered around cup.

I made these strawberry cups a little lighter by using angel food cake instead of traditional shortcake. That way you can have 2 cups (you’re welcome!) But if you prefer regular shortcake, feel free to sub that in. It will be equally as good.

You will only need a handful of ingredients – strawberries, angel food cake, an orange, powdered sugar, whipping cream, and vanilla.

Why You’ll Love These Mini Dessert Cups

  1. Mini strawberry shortcake looks so pretty with all those layers
  2. They are fun to eat (I mean, who wouldn’t want their own individual dessert cup?)
  3. Strawberry cups are quick and easy to make
  4. They are light and refreshing
  5. This strawberry dessert is great for picnics, Easter, Mother’s Day and get-togethers
Ingredients needed to make these shortcake cups.

How To Make Strawberry Cups

Step 1: Prep the strawberries

Start off by cleaning your strawberries and quartering them. Zest your orange and reserve to put with the whipped cream, it makes it extra special, trust me. Squeeze your orange over the strawberries and lightly toss, then set aside to let the magic begin.

I’m using the orange juice to help macerate the strawberries instead of sugar (saving a few calories there!)

Step 2: Cube the angel food cake

Next, cube the angel food cake into small bite sized pieces.

Six pictures showing how to make these dessert cups.

Step 3: Prepare the whipped cream

This is made extra special by adding in some orange zest.  It’s probably my new favorite way to eat whipped cream.

If you’re in a rush feel free to use whipped topping from the store and just stir in some zest (you will need about 4 cups of whipped topping, aka cool whip).  I highly recommend making freshly whipped cream, but I use shortcuts too so no judging here if you use store-bought.

Step 4: Assemble the strawberry trifles

Layer angel food, whipped cream and strawberries in individual cups. Top with a halved strawberry and garnish with a mint leaf, but that is totally optional.  Then comes the best part–time to eat this easy strawberry shortcake dessert!

Overhead shot of several cups with red napkin in corner.


You’ll need to use ten 9 ounce cups. You can use smaller cups and make more, or larger cups and make less depending on how many mini dessert cups you want. Smaller mason jars also work to serve these strawberry trifles.


No, frozen strawberries are way too mushy and will leave the strawberry cups soggy and unappealing. Stick to fresh strawberries for best results.


Sure! Mix in a few fresh raspberries, blackberries, or blueberries. Just make sure you clean and dry them before adding them to the mini dessert cups.

Overhead close up of shortcake cup. Mint scattered around.

More Tasty Strawberry Recipes

Straight on shot of strawberry shortcake cup. Garnished with mint and mint and strawberries scattered around cup.

Strawberry Shortcake Trifle Cups

Course: Dessert
Cuisine: American
Keyword: strawberry shortcake cups
Strawberry Shortcake Trifle Cups -a quick and easy recipe for individual strawberry shortcakes!
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 10
Calories: 246kcal
Author: Malinda Linnebur
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  • 2 pounds (910g) strawberries
  • 1 orange
  • 1 (11 oz)(312g) angel food loaf or cake
  • 2 cups (475ml) heavy whipping cream
  • ½ cup (55g) powdered sugar
  • 1 teaspoon vanilla
  • 10 (9oz) clear plastic cups
  • Mint leaves for garnish optional



  • Wash and cut your strawberries into quarters (reserve a few strawberries to cut in half for garnish if desired). Place in a medium sized bowl. Zest the orange and reserve for later, you will need about 1 1/2 teaspoons of zest. Juice the orange and add to the strawberries. Gently toss the strawberries and orange juice, set aside.


  • In a large bowl whip the cream, powdered sugar and vanilla together just until stiff peaks form. Gently fold in the reserved 1 1/2 teaspoons of orange zest, set aside. Cube the angel food in to small bite sized pieces.


  • First gently toss the strawberries in the juice one more time. Now, place a small amount of angel food in the bottom of a cup. Top with a few strawberries (don't be afraid to get some of the orange juice in there as well) then whipped cream. Repeat layers one more time. Repeat for remaining cups. Top with a strawberry half and mint leaf if desired. Refrigerate until ready to serve.


  1. *UPDATE* I have made these 24 hours in advance when strawberries were in the off season. However, when strawberries are really ripe they will produce too much juice to make that far in advance. 


Calories: 246kcal | Carbohydrates: 22g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 20mg | Potassium: 199mg | Fiber: 2g | Sugar: 17g | Vitamin A: 736IU | Vitamin C: 61mg | Calcium: 51mg | Iron: 1mg

16 thoughts on “Strawberry Shortcake Cups”

  1. If your looking for an elegant desert to make look no further! The added orange is what makes these stand out from all the other recipes for this treat! Do not hesitate to try this! I served it for a baby shower and made 20! I did add Knox unflavored gelatin to stabilize the whip cream as the other person in a comment suggested and it held up very, very well! total hit! thank you!

  2. 5 stars
    I made a double recipe for an outdoor July 4th party of twenty. Everyone raved about it! I did, however, make a few recipe adjustments. First, I used heavy whipping cream but radically reducted the amount of sugar as I don’t like overly sweet whipped cream. I added about 1/4 cup to 4 cups of whipping cream. I didn’t add orange to the cream, but I did use unflavored gelatin to stabilize the whipped cream so it wouldn’t deflate or get watery. I used a combo of pound cake and angel food cake for the cake layers and it tasted really good. Doubling every ingredient worked perfectly for 24 – 10 ounce cups, with one exception: I had to run out and get another 2 cups of whipping cream to complete the top layer. I piped the cream for all layers. I assembled the cups about 4-1/2 hours before we ate, and they held up beautifully! Thanks for this recipe! I will definitely make it again.

  3. Hello! Planning on making these for a work event next week but I need to make them ahead of time. Do you think they would be ok to make the night before and refrigerate or does it get mushy?
    THANK YOU:-)

    • Just from my personal experience, I wouldn’t make this over 3 hours in advance. The leftovers are still good but yes it does get mushy. You could, however, prep everything and place into separate containers the night before then assemble the trifle cups a couple of hours before serving. I would also replace the homemade whipped cream for store bought whipped cream because it can get a little watery if made to far in advance. Hope this helps and I hope you enjoy!!

  4. I’m planning a rehearsal dinner for my son and his fiancée, and I couldn’t decide on a dessert. Well, his 2 favorite desserts are strawberry shortcake and trifle, so you can imagine how thrilled I was to come across this recipe! Thank you so much for sharing!


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