Strawberry Shortcake Cups – Cozy, Reliable, Weeknight Ready

Quick Facts

Time: 20 minutes • Yield: 6 cups • Skill: Easy • Method: One bowl assembly • Diet: Vegetarian

Introduction

Strawberry Shortcake, but portable and party ready. These cups build classic layers into sturdy glass jars with a bonus upgrade: a white chocolate enriched cream and cake cubes kissed in quick ganache so they do not go soggy. You will spoon in macerated berries for a jammy pop, add plush cream for body, and stack cake for bite. The result is equal parts trifle and shortcake: spoonable, showy, and surprisingly quick to assemble. It is perfect for cookouts, birthdays, or the moment you need dessert in 20 minutes. If you love the look of Strawberry Shortcake Treats and the ease of Easy Strawberry Shortcake, this is your reliable keeper.

Planning a birthday spread? You’ll find plenty of party-ready Strawberry Shortcake recipes to match these jars.

Why You Will Love It

• Weeknight easy: straightforward assembly with clear timing
• Flexible: pound cake, angel food, or yellow cake all work
• Balanced flavor: tangy cream, sweet berries, buttery cake
• Great leftovers: jars chill beautifully for a few hours

Strawberry Shortcake, but portable and party-ready. These jar desserts layer macerated berries, white chocolate cream, and ganache-coated cake cubes for a trifle-meets-shortcake result — creamy, fruity, buttery, and ready in 20 minutes.

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Course: Dessert

Cuisine: American

Calories: 475

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 6 oz cream cheese, room temperature
• 1 1/2 cups powdered sugar
• 4 oz white chocolate, melted
• 1 tsp vanilla extract
• 8 oz whipped topping or 3 cups whipped cream
• 2 pints strawberries, diced
• 1/2 cup granulated sugar
• 4 oz strawberry glaze (optional)
• 2 oz heavy cream
• 4 oz white chocolate, finely chopped (for ganache)
• 32 oz pound cake, cut into cubes

Equipment

• mixing bowl
• electric mixer or whisk
• slotted spoon
• small saucepan
• piping bag (optional)
• jars or cups (6 to 8 oz)

Method

 

1. Beat cream cheese until smooth. Mix in powdered sugar, melted white chocolate, and vanilla. Fold in whipped topping until fluffy.
2. Toss diced strawberries with sugar and let sit until juices pool. Stir in glaze for extra shine if using.
3. Warm cream to a simmer. Pour over chopped white chocolate and stir until smooth. Let cool to room temperature.
4. Swirl cake cubes through cooled ganache to coat lightly.
5. Layer cream into bottom of each jar, then add juicy berries.
6. Add ganache-coated cake cubes and another layer of cream.
7. Finish with berries and optional garnish. Serve cold.

Nutrition

Calories: 475kcalCarbohydrates: 54gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 190mgPotassium: 170mgFiber: 1gSugar: 43gVitamin A: 800IUVitamin C: 60mgCalcium: 120mgIron: 1mg

Notes

Assemble just before serving for best texture. Cool the ganache fully to prevent soggy cake. Use clear jars for presentation and pipe neatly for clean layers. Add lemon zest for brightness or swap in other berries for variety.

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Ingredients

• Cream Layer
  • 6 ounces cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 4 ounces white chocolate, melted
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping or 3 cups whipped cream
• Strawberry Layer
  • 2 pints strawberries, diced
  • 1/2 cup granulated sugar
  • 4 ounces strawberry glaze, optional but glossy
• Ganache and Cake
  • 2 ounces heavy cream
  • 4 ounces white chocolate, finely chopped
  • 32 ounces pound cake, cut in cubes

What each ingredient does:

• Cream cheese: tang and structure
• Powdered sugar: sweetness and body
• White chocolate: silken texture and subtle vanilla notes
• Vanilla: aromatic warmth
• Whipped topping: airy lightness
• Strawberries and sugar: quick maceration for sauce
• Strawberry glaze: sheen and extra berry flavor
• Ganache: protective coat to keep cake from sogging
• Pound cake: sturdy, buttery base

Pro tip: Keep components neutral so you can fine tune sweetness and brightness at the end.

Need a different base? Browse our Cake Recipes for pound cake, sponge, and more.

Substitutions and Swaps

• Aromatics: lemon zest in berries or almond extract in cream
• Cake: swap in angel food or yellow cake; shortbread crumbles for crunch
• Dairy or fats: fold Greek yogurt into whipped cream for extra tang
• Fruit: try raspberries for Raspberry Shortcake or mix berries for a party look
• Time savers: store bought cake and whipped topping are perfect

If you’re mixing and matching flavors, our Dessert Recipes have tons of ideas that layer beautifully in jars.

Equipment Notes

• Jars or cups, 6 to 8 ounces
• Slotted spoon for juicy berries
• Small saucepan for ganache
• Piping bag for clean layers
• If doubling, assemble in batches to keep stripes neat

Step by Step

1. Make the cream, 3 to 4 minutes: Beat cream cheese until smooth. Mix in powdered sugar, melted white chocolate, and vanilla. Fold in whipped topping until fluffy. This creates body that pipes cleanly and holds layers.
2. Macerate berries, 3 minutes: Toss diced strawberries with sugar and let sit until juices pool. Stir in glaze if using for extra shine. The juices become your built in sauce.
3. Quick ganache, 3 to 4 minutes: Warm cream to a simmer. Pour over chopped white chocolate and stir until smooth. Cool to room temperature so it clings instead of soaking.
4. Dip the cake, 2 to 3 minutes: Swirl cake cubes through ganache. It forms a thin barrier that keeps texture lively.
5. Layer one, 2 minutes: Spoon cream into the bottom of jars, then top with juicy berries.
6. Layer two, 2 minutes: Add ganache kissed cake cubes and more cream.
7. Finish, 2 minutes: Spoon on more berries and garnish lightly.
   Cues: Clean stripes at the sides, cream holds soft peaks, cake cubes look plush and not soggy.

Make Ahead, Storage and Reheating

• Make ahead: Macerate berries and make cream up to 4 hours ahead and keep chilled. Dip cake right before assembly.
• Fridge: Best the day made; keeps up to 3 days though cake softens.
• Freeze: Not recommended once assembled.
• Reheat: Not applicable, serve cold. To refresh, add a spoon of fresh berries.

How to Lighten or Make It Creamy

• Lighten: Skip ganache; use angel food cake and yogurt lightened cream.
• Extra creamy: Blend a few spoonfuls of macerated berries into part of the cream, then marble through. Temper by folding gently to avoid thinning.

Toppings, Garnishes and Finishes

• Crunch: shortbread crumbs or toasted almonds
• Fresh: mint sprigs or lemon zest
• Tang or heat: a squeeze of lemon or a small drizzle of chili infused honey
  A sprinkle, a swirl, a squeeze, your three second upgrade.

Sides and Pairings

Serve after grilled mains or with a simple fruit platter. Drinks to try: citrusy sparkling water, a crisp white wine, or iced green tea.

Scaling the Recipe

• Double: Make cream in a stand mixer and layer in assembly lines.
• Half: Use fewer jars and keep the layer proportions.
• Pan size: For a party trifle, assemble in a glass bowl and avoid over packing the cake.

Nutrition and Dietary Notes

Vegetarian by default. For gluten free, use a gluten free cake. For a dairy light approach, choose coconut whipped topping with the understanding that the texture will be softer.

Troubleshooting

• Too sweet: Add lemon zest or a squeeze of juice to berries.
• Too bland: Add a pinch of salt to the cream and confirm your berries are ripe.
• Too watery: Drain berries briefly or reduce glaze.
• Over soft cake: Cool ganache fully and use a slotted spoon for berries to limit extra liquid.

FAQs

• Can I use frozen or precut ingredients? Precut cake works and frozen berries can be used if thawed and drained well.
• What are the best swaps? Angel food cake, mixed berries, or shortbread crumbs for a crunchy layer.
• How do I keep it from drying out? Assemble close to serving and cover tightly if chilling.
• Can I make it dairy free or gluten free? Use coconut whipped cream and gluten free cake.
• How long does it keep or freeze? Best day of, up to 3 days chilled with a softer texture. Do not freeze once assembled.

Variations

• Lemony Herb: Lemon zest and mint ribbons
• Spicy Chipotle: A tiny drizzle of chipotle honey with lime
• Creamy Parmesan: Mascarpone forward cream with a micro grate of parmesan for a brunch twist

Chef Notes and Test Kitchen Tips

The biggest win from testing was cooling the ganache so it coats rather than soaks. Salt your cream lightly, then taste again after the berries go in because acid and sweetness shift your perception. Build your layers near a window for natural light if you plan to photograph them, and wipe the rim of each jar before the final berry spoonful for the tidiest presentation.

Conclusion

This is the dessert that looks dressed up, travels well, and takes 20 minutes. The stripes stay clean, the cake stays plush, and the flavor is classic. Keep jars on hand, enjoy within a day or two, and if it becomes your go to, leave a note for yourself with what you tweaked for next time.