Strawberry Shortcake Cups are an easy and delicious light dessert. These mini dessert cups are perfect for upcoming summer barbecues, gatherings, and holidays!
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
- Mini strawberry shortcake looks so pretty with all those layers
- They are fun to eat (I mean, who wouldn’t want their own individual dessert cup?)
- Strawberry cups are quick and easy to make
- They are light and refreshing
- This strawberry dessert is great for picnics, Easter, Mother’s Day and get-togethers
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.
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!
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.
More Tasty Strawberry Recipes
Strawberry Shortcake Trifle Cups
- 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.
- *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.