Ingredients
Method
- Place the sliced strawberries in a medium bowl and sprinkle with granulated sugar. Stir well and allow the strawberries to sit for 15 to 20 minutes until they become juicy.
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Cut the pound cake or angel food cake into bite-sized cubes.
- Add a layer of cake cubes to the bottom of each dessert cup.
- Spoon a layer of strawberries and some of their juices over the cake.
- Add a generous layer of whipped cream.
- Repeat the layers until the cups are filled, finishing with whipped cream on top.
- Garnish with fresh strawberry slices, crushed cookies, or mint leaves if desired.
- Refrigerate for at least 30 minutes before serving.
Notes
Angel food cake creates a lighter dessert, while pound cake provides a richer texture.
These dessert cups can be assembled up to 8 hours in advance and stored in the refrigerator.
For extra flavor, add a tablespoon of lemon zest to the strawberries.
Blueberries, raspberries, or blackberries can be substituted for part of the strawberries.
Store leftovers covered in the refrigerator for up to 2 days.
Clear dessert cups or small mason jars create the prettiest presentation because the layers are visible.
These dessert cups can be assembled up to 8 hours in advance and stored in the refrigerator.
For extra flavor, add a tablespoon of lemon zest to the strawberries.
Blueberries, raspberries, or blackberries can be substituted for part of the strawberries.
Store leftovers covered in the refrigerator for up to 2 days.
Clear dessert cups or small mason jars create the prettiest presentation because the layers are visible.