Some recipes just feel like a warm hug. For me, this classic Easy Strawberry Cake Shortcake Cups is one of them. It’s pure, simple comfort in a little cup, much like a decadent Strawberry Chocolate Cake.
It takes me right back to my grandma’s kitchen. The smell of a simple cake baking, the sweet scent of macerating strawberries. It’s a taste of sunshine and simpler times.
Today, I’m sharing that feeling with you. We’re making a classic shortcake dessert, but in the cutest, most shareable way. These little cups are perfect for any gathering.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes (plus cooling)
- Servings: 12 dessert cups
The Story Behind This Classic Recipe
This recipe is my own spin on a memory. My grandma made a big, beautiful strawberry shortcake every summer. She’d serve it on her best china plate.
But for family reunions or church potlucks, she’d often make “shortcake cups.” She’d layer the components in little glass jars or cups. It was her clever way to make serving a crowd easy.
I loved having my own little portion. It felt special. This version uses a simple, tender cake as the base, just like hers. It’s a nod to tradition, made for modern, easy sharing.
What Makes This the *Traditional* Way
True strawberry shortcake isn’t about fancy sponge cake. The traditional way is about texture and contrast. It’s a humble, biscuit-like cake that soaks up the juices.
We keep it real here. A simple, buttery cake bakes up soft and golden. The strawberries macerate with just a bit of sugar to create their own glorious syrup.
Finally, we top it with softly whipped cream. No stabilizers, no fancy piping. Just real, honest ingredients that sing together. That’s the heart of it.
Easy Strawberry Cake Shortcake Cups Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Easy Strawberry Cake Shortcake Cups Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
You won’t need a special trip to the store for this. I bet you have most of this in your pantry right now. That’s the beauty of a true classic.
- For the Simple Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup whole milk
- 2 large eggs
- 1 ½ tsp pure vanilla extract
- For the Strawberries:
- 2 lbs fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- For the Whipped Cream:
- 1 ½ cups heavy whipping cream, very cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
How to Make It Just Like Grandma Did
Don’t be intimidated! This process is straightforward and forgiving. Just follow these steps for perfect little cups of joy.
- First, prep the strawberries. Mix the sliced berries with the ¼ cup sugar in a bowl. Let them sit at room temperature for at least 30 minutes. They’ll get juicy and sweet.
- While they sit, make the cake. Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9 inch baking pan, or line it with parchment paper.
- In a large bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla. Beat with a mixer on medium until just smooth. Don’t overmix.
- Pour the batter into your prepared pan. Smooth the top. Bake for 25-30 minutes. It’s done when a toothpick poked in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack. This is important! A warm cake will turn to mush when layered.
- Right before assembling, make the whipped cream. In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla until soft peaks form. Be careful not to over-whip.
- Now, assemble your cups! Crumble or cube the cooled cake. In each cup, layer: cake pieces, a spoonful of strawberries with their juice, then a dollop of whipped cream. Repeat if you like. Top with a final strawberry slice.
My Tips for Perfecting This Classic
After making this for years, I’ve learned a few tricks. They make all the difference between good and “can I have another?”
First, let your ingredients warm up. Having your eggs and milk at room temperature before baking makes for a more even, tender cake crumb. It’s a small step with a big payoff.
Second, don’t skip macerating the strawberries. That time with the sugar pulls out the natural juices and creates the syrup. This syrup is what soaks into the cake and makes it magical.
Finally, use a light hand with the whipped cream. Stop beating when it’s soft and billowy. Stiff peaks can feel grainy. We want cloud-like fluffiness on top. For another fun, fluffy strawberry treat, you have to try this Fluffy Strawberry Shortcake Puppy Chow.
How to Store and Enjoy Later
These are best assembled right before serving. But you can prep all the parts ahead of time to make your life easy.
Bake the cake up to a day ahead. Keep it wrapped tightly at room temperature. Macerate the strawberries and keep them covered in the fridge for up to 6 hours.
You can whip the cream a few hours ahead and keep it chilled. Store any leftover assembled cups in the fridge, but know the cake will get softer. They’re still delicious the next day!
Nutrition Notes
This is a treat, through and through. Here’s a basic look at what’s in one serving, so you can enjoy it mindfully.
- Calories: ~320
- Total Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Sugar: 25g
- Protein: 4g
Your Questions About This Classic Recipe
I get asked about this recipe a lot! Here are answers to the most common questions.
Can I use frozen strawberries?
You can, but thaw and drain them very well first. Fresh berries are best because they hold their shape and give the right amount of juice. Frozen berries can make the dessert too watery.
What can I use instead of heavy cream?
For the true, traditional texture, heavy whipping cream is key. In a real pinch, a good quality store-bought whipped topping will work. But the flavor of real whipped cream is unmatched here.
Can I make this into one big dessert?
Absolutely! Just bake the cake in a 9-inch round pan. Let it cool, then slice it in half horizontally. Layer the bottom half with half the berries and cream, add the top layer, and repeat. It makes a stunning, classic presentation.
I hope this recipe brings a little bit of that old-fashioned comfort to your table. It’s more than just a dessert. It’s a feeling of home, of sunshine, and of sharing something made with love.
These little cups are perfect for baby showers, birthday parties, or just a sweet weeknight treat. They always bring smiles. If you love berry desserts, you might also enjoy this rich Blueberry Cheesecake Crumb Cake.
I’d love to hear if this recipe sparks a memory for you. Did your family have a version of strawberry shortcake? Let me know your stories in the comments below, and please rate this recipe if you try it!
