Description
Delightful cups layered with fresh strawberries, whipped cream, and cake, perfect for summer gatherings.
Ingredients
- 2 pounds fresh strawberries, sliced
- 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
- Combine the sliced strawberries with the granulated sugar in a medium bowl and let sit for 10 minutes.
- Crumble the store-bought shortcakes into bite-sized pieces, or cut the pound cake into small pieces.
- Layer the crumbled shortcake or pound cake in serving cups or glasses.
- Spoon a layer of the macerated strawberries and their juices over the cake layer.
- Top with a generous dollop of whipped cream.
- Repeat layers until the cups are filled, ending with a swirl of whipped cream on top.
- Garnish with a fresh strawberry slice and a mint leaf, if desired.
- Serve immediately, or refrigerate for up to one hour before serving.
Notes
For best results, slice strawberries just before assembling the cups and use very cold equipment when making whipped cream.