Description
Delightful and effortless individual dessert cups with layers of fluffy whipped cream, sweet macerated strawberries, and cake.
Ingredients
- 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
- Slice the fresh strawberries and combine them with granulated sugar in a medium bowl. Let sit for about 10 minutes.
- Crumble the store-bought shortcakes into bite-sized pieces or cut your pound cake similarly.
- Begin layering the crumbled cake in serving cups or glasses.
- Spoon a generous layer of the macerated strawberries and their juices over the cake layer.
- Top with a dollop of whipped cream.
- Repeat the layers until the cups are filled, finishing with a swirl of whipped cream on top.
- Garnish optionally with a slice of fresh strawberry and a mint leaf.
- Serve immediately or chill in the refrigerator for up to 1 hour before enjoying.
Notes
For best results, chill your equipment before whipping cream. Adjust sweetness to taste. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American