Description
These Strawberry Shortcake Cups are a delightful no-bake dessert made with layers of fresh strawberries, creamy white chocolate filling, and buttery pound cake. Perfect for summer gatherings or parties, these single-serve trifles combine sweetness, texture, and elegance in every spoonful.
Ingredients
Scale
- 6 oz low-fat cream cheese – room temperature
- 1½ cups powdered sugar
- 4 oz white chocolate – melted
- 1 tsp pure vanilla extract
- 8 oz frozen whipped topping – thawed
- 2 pints fresh strawberries – washed and sliced
- ½ cup granulated sugar
- 4 oz strawberry glaze – sugar-free or regular
- 2 oz heavy cream
- 4 oz white chocolate – chopped (for ganache)
- 32 oz pound cake – cubed (from two 16 oz loaves)
Instructions
- Using a hand mixer, beat the cream cheese until light and smooth, about 2 minutes.
- Add the powdered sugar, melted white chocolate, and vanilla extract. Mix until well combined.
- Fold in the thawed whipped topping to create a fluffy cream filling. Set aside.
- Slice strawberries, sprinkle with granulated sugar, and let stand 3–4 minutes to macerate. Stir in the strawberry glaze and set aside.
- In a small saucepan, heat heavy cream until simmering. Remove from heat and pour over chopped white chocolate. Stir until melted and smooth, then allow to cool completely.
- To assemble, spoon a layer of cream filling into the bottom of each serving cup.
- Add a layer of the strawberry mixture using a slotted spoon.
- Dip 6–8 pound cake cubes into the ganache and place them on top of the strawberries.
- Repeat the layers of cream, strawberries, and cake until the cup is full.
- Refrigerate for at least 30 minutes before serving for the best texture.
Notes
- Let the white chocolate ganache cool before layering to prevent soggy cake.
- Use fresh strawberries for best texture and flavor; avoid frozen berries.
- Assemble just before serving to maintain the cake’s texture.
- Store in airtight containers in the refrigerator for up to 3 days.
- For a lighter version, use angel food cake instead of pound cake.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake, Layered
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake cup
- Calories: 1097 kcal
- Sugar: 148 g
- Sodium: 1114 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 197 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 189 mg
Keywords: Strawberry Shortcake Cups, no-bake dessert, strawberry trifle, summer dessert, white chocolate strawberry dessert