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Strawberry Shortcake in a Cup

Strawberry shortcake in a cup layers golden cubed shortcake, fresh macerated strawberries, and fluffy whipped cream in a clear glass parfait. This no-bake dessert uses stiff-peak whipped cream and a 30-minute chill for clean, distinct layers in each serving.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Strawberry shortcake in a cup
  • 1 store-bought pound cake or shortcake, cubed
  • 1.5 lb fresh strawberries, sliced Slice and use for layering.
  • 3 tbsp sugar Used to macerate the strawberries.
  • 2 cup heavy whipping cream Whip until stiff peaks form.
  • 0.25 cup powdered sugar Sweetens the whipped cream.
  • 1 tsp vanilla extract Adds flavor to the whipped cream.
  • 1 fresh mint leaves for garnish Optional garnish for serving.

Equipment

  • 1 hand mixer

Method
 

Macerate the strawberries
  1. Toss the sliced fresh strawberries with sugar and let sit for 15 minutes at room temperature to release juices, looking glossy and syrupy.
Make the whipped cream
  1. Whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, 3–5 minutes on medium-high, so the cream holds a peak when lifted.
Layer the cups
  1. Spoon a layer of cubed store-bought pound cake or shortcake into four clear cups, aiming for an even base in each glass.
Add whipped cream and strawberries
  1. Top the shortcake with whipped cream in each cup, then add strawberries and their juice so the layers are distinct.
Repeat and finish
  1. Repeat the layers in each cup, ending with a dollop of whipped cream and a whole strawberry on top so the surface looks tall and finished.
Chill and garnish
  1. Refrigerate the cups for 30 minutes, then garnish with fresh mint leaves if desired right before serving.

Notes

For the cleanest layers, keep the whipped cream cold until assembly and spoon strawberries with enough juice to moisten the shortcake without pooling. Refrigerate covered for up to 2 days; freezing is not recommended. If you want a lighter option, swap heavy whipping cream for a high-fat coconut cream and whip until thick, using the same powdered sugar amount.