This Strawberry Shortcake Dessert Cup Is Pure Bliss

 

This Strawberry Shortcake Dessert Cup Is Pure Bliss

This Strawberry Shortcake Dessert Cup Is Pure Bliss

Listen, if summer had a signature dessert, it would be strawberry shortcake. But sometimes you don’t want to fuss with layering a big cake or dealing with soggy biscuits the next day. Enter these individual strawberry shortcake dessert cups—crumbly buttery shortcake, juicy sweetened strawberries, and clouds of whipped cream all layered in cute little glasses. One spoonful and you’re in pure bliss. I made these for a backyard barbecue last summer, and people literally fought over the last one.

I’m not exaggerating when I say these are easier than traditional shortcake but taste even better. No slicing, no plating drama—just grab a spoon and dig in. Ready to make the dessert that’ll have everyone asking for the recipe?

Why Dessert Cups Beat Traditional Strawberry Shortcake

Classic strawberry shortcake is amazing, but let’s be honest: it can fall apart on the plate. These cups solve that. You get perfect ratios in every bite—crunchy shortcake crumbs, juicy berries, and creamy topping—without any mess.

Plus, they’re portable, make-ahead friendly, and look adorable. Ever brought a trifle to a potluck and worried about transport? These individual cups travel like champs. IMO, they’re the upgraded version everyone secretly wants.

Ingredients for the Ultimate Strawberry Shortcake Dessert Cup

This recipe makes 6 generous cups (or 8 smaller ones). Everything comes together fast.

For the Buttery Shortcake Crumbs:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup heavy cream (plus extra for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Coarse sugar for sprinkling (optional but delicious)

For the Juicy Strawberries:

  • 2 pounds fresh strawberries, hulled and diced
  • 1/4 to 1/3 cup granulated sugar (adjust based on berry sweetness)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract (optional)

For the Whipped Cream:

  • 2 cups cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

You’ll also need 6-8 clear glasses or jars (8-10 oz size works great). Mason jars, wine glasses, whatever you have—they all look cute.

How to Make the Buttery Shortcake Base

The shortcake part is like a cross between biscuit and pound cake—tender, buttery, and perfect for crumbling.

Prep and Mix

Preheat oven to 400°F. Line a baking sheet with parchment.

Whisk flour, sugar, baking powder, and salt in a large bowl. Add cold butter cubes. Cut in with a pastry cutter or your fingers until you have pea-sized crumbs.

Add Wet Ingredients

Whisk heavy cream, egg, and vanilla in a small bowl. Pour into the dry mix. Stir gently with a fork just until dough comes together—don’t overmix.

Shape and Bake

Turn dough onto a floured surface. Pat into a 1-inch thick rectangle. Cut into squares or rounds (or just roughly break it—that’s fine for crumbs).

Place on baking sheet, brush tops with cream, sprinkle coarse sugar. Bake 15-18 minutes until golden. Cool completely, then crumble into bite-sized pieces.

Pro tip: Slightly overbake the edges for extra crunch. Those toasty bits are gold in the cups.

Prepping the Juicy Strawberries

This step makes or breaks the dessert. You want berries that release just enough juice to soak into the crumbs.

Dice strawberries into small pieces—smaller than you think, so they layer nicely. Toss with sugar, lemon juice, and vanilla.

Let them sit 30 minutes (or up to 2 hours in the fridge). They’ll release gorgeous pink juice. Taste and add more sugar if needed.

Ever bite into bland strawberries in dessert? Starting with ripe ones and this quick maceration fixes that every time.

Making Perfect Whipped Cream

No store-bought stuff here. Homemade whipped cream takes 5 minutes and tastes a million times better.

Chill your bowl and beaters for faster whipping. Pour cold cream into the bowl. Beat on medium until it thickens, then add powdered sugar and vanilla.

Whip to soft peaks—when you lift the beater, peaks form but tips curl slightly. Stiff peaks can turn grainy in the cups.

Assembling Your Strawberry Shortcake Dessert Cups

This is the fun part. You have options—rustic or pretty layers.

Layering Options

Start with a generous layer of shortcake crumbs at the bottom. Spoon over juicy strawberries with some syrup. Dollop whipped cream.

Repeat layers—aim for 2-3 total, ending with cream. Top with a few fresh strawberry slices or extra crumbs for crunch.

Make-Ahead Strategy

Assemble up to 4 hours ahead and chill. The crumbs soften slightly, which many people love. For maximum crunch, assemble right before serving.

I’ve done both—crunchy version for immediate serving, softer trifle-style for picnics. Both disappear fast.

Tips for Next-Level Strawberry Shortcake Cups

I’ve made these dozens of times. Here’s what I’ve learned.

  • Use peak-season strawberries. Nothing beats summer berries, but good grocery ones work too.
  • Don’t skimp on butter in the shortcake—it’s what makes it taste bakery-level.
  • Add a surprise layer. A spoonful of lemon curd or strawberry jam between layers? Game-changer.
  • Toast some crumbs extra for topping crunch.
  • Chill glasses before assembling for that extra refreshing bite.

Ever had shortcake that’s dry? These tips keep every spoonful moist and flavorful.

Delicious Variations to Keep It Fresh

These cups are perfect as-is, but mix it up!

Mixed Berry Bliss

Swap half the strawberries for raspberries, blackberries, or blueberries. Add a splash of orange juice to the fruit.

Tropical Twist

Use mango and pineapple with coconut whipped cream. Lime zest in the shortcake? Yes please.

Chocolate Strawberry

Fold mini chocolate chips into the shortcake dough. Drizzle finished cups with chocolate sauce.

Boozy Version (Adults Only)

Splash a little Grand Marnier or balsamic over the berries. Subtle but fancy.

What combo sounds best to you? I’m tempted by the chocolate one next.

How to Store and Serve These Dessert Cups

They keep better than you’d think.

Assembled cups last 1-2 days in the fridge (crumbs soften more on day 2—still delicious). Store components separately for up to 3 days: crumbs airtight at room temp, berries and cream in fridge.

Transport tip: Assemble in disposable clear cups with lids for picnics. Or layer in a big trifle bowl if you’re feeding a crowd.

To serve: Pull from fridge 15 minutes before eating for best texture. Add final fresh berries on top for that wow factor.

Why This Strawberry Shortcake Dessert Cup Will Be Your New Go-To

Seriously, once you try these individual strawberry shortcake dessert cups, you’ll never go back to the traditional version. That perfect bite every time—juicy, creamy, buttery, crunchy—it’s pure bliss in a glass.

I make them for everything now: baby showers, date nights, “just because” Tuesdays. They look impressive but come together so easily. Your friends will think you’re a dessert wizard.

Grab some strawberries and clear glasses this weekend. Your spoon (and taste buds) will thank you. Who’s ready for summer in a cup? :)

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