Valentine’s Day is all about sweet gestures, and what’s sweeter than homemade Strawberry Shortcake Cups? I’ve been making these little bites of heaven for years, they’re my go-to when I want something fuss-free but still totally showstopping. The best part? They come together in just 15 minutes, so you can spend less time in the kitchen and more time savoring every bite (or sharing them with someone special). Fresh strawberries, fluffy whipped cream, and crisp shortcake cups, trust me, it’s a combo that never fails to make hearts flutter. Plus, they’re perfect for any occasion, whether it’s a date night, Galentine’s, or just treating yourself!
Why You’ll Love These Strawberry Shortcake Cups
These little treats have stolen hearts in my kitchen for years, and here’s why they’ll become your new favorite too:
- Quick as a wink – From fridge to table in 15 minutes flat, perfect for last-minute sweet cravings or surprise guests.
- Shareable sweetness – Individual cups mean no slicing or serving fuss, just hand them out and watch smiles appear.
- Fresh berry bliss – That juicy strawberry topping with just a kiss of vanilla and sugar? Absolute perfection against the crisp shortcake base.
- Endlessly adaptable – Dress them up for Valentine’s Day or keep it simple for weeknight desserts – they always feel special.
Honestly, I’ve yet to meet anyone who can resist popping one (or three!) of these in their mouth.
Print15-Minute Strawberry Shortcake Cups Your Valentine Will Adore
Delicious strawberry shortcake cups perfect for Valentine’s Day or any special occasion. These treats are easy to make and great for sharing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup fresh strawberries, sliced
- 1 cup whipped cream
- 1 cup shortcake cups or shells
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Place the shortcake cups on a baking sheet.
- Bake for 5 minutes to crisp them slightly.
- Let the cups cool completely.
- Mix sliced strawberries with sugar and vanilla extract.
- Fill each cup with a layer of whipped cream.
- Top with the strawberry mixture.
- Serve immediately or chill until ready to serve.
Notes
- Use fresh strawberries for the best flavor.
- Adjust sugar to taste.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Ingredients for Strawberry Shortcake Cups
Grab these simple ingredients, you might already have most in your kitchen! I swear by fresh strawberries here, but I’ll share a frozen berry hack later if you’re in a pinch.
- 1 cup fresh strawberries, sliced – Look for bright red berries with that sweet summer smell
- 1 cup whipped cream – Homemade or the good store-bought stuff both work
- 6 shortcake cups or shells – Those little store-bought ones save so much time
- 2 tbsp sugar – Adjust to taste if your berries are extra sweet or tart
- 1 tsp vanilla extract – The secret weapon that makes the berries sing
See? Nothing fussy, just pure, simple deliciousness waiting to happen.
Equipment You’ll Need
No fancy gadgets required, just a few basics you probably already have:
- Baking sheet – For crisping up those shortcake cups
- Mixing bowl – A medium one works great for tossing the strawberries
- Sharp knife – To slice those berries into perfect little bites
- Spoon or spatula – For layering on the whipped cream
That’s it! Now let’s get baking.
How to Make Strawberry Shortcake Cups
Okay, let’s dive in! These little cups come together so easily, but I’ve got a few tricks to make them absolutely perfect every time. Follow these steps, and you’ll have dessert ready before you know it.
Preparing the Shortcake Cups
First, preheat your oven to 350°F (175°C) – no need to wait for it to fully heat, though, since we’re only baking for 5 minutes. Place your shortcake cups on a baking sheet (no need to grease it) and pop them in the oven. This quick bake gives them that wonderful crisp texture without drying them out.
When the timer goes off, take them out and let them cool completely on the baking sheet. I know it’s tempting to rush this step, but trust me – warm cups will make your whipped cream melt into a sad little puddle. Been there, done that!
Mixing the Strawberries
While the cups cool, grab your sliced strawberries and toss them with the sugar and vanilla in a mixing bowl. Don’t just stir – really toss them gently so every piece gets coated. The sugar will start pulling out the berries’ natural juices, creating this amazing syrup. Let this mixture sit for about 5 minutes – the longer it sits, the more syrup you’ll get (but don’t go over 10 minutes or they’ll get too mushy).
Assembling the Cups
Now for the fun part! Spoon a generous dollop of whipped cream into each cooled cup. I like to use about 2 tablespoons per cup – enough to make it luscious but not so much that it overflows. Then top with your strawberry mixture, making sure to get some of that delicious syrup in each one. Pro tip: use a slotted spoon for the strawberries so you control how much juice goes in (too much can make the cups soggy).
That’s it! Serve immediately for maximum crispness, or chill for up to an hour if you need to prep ahead. Just don’t assemble them too far in advance, or the cups will lose their crunch.
Tips for Perfect Strawberry Shortcake Cups
After years of making these (and a few happy accidents), here are my can’t-live-without tips:
- Berry selection is key – Smell your strawberries before buying! If they don’t have that sweet, fragrant aroma, they won’t taste like much.
- Lazy? No problem – Don’t have time to whip cream? Good quality canned whipped cream works in a pinch (just don’t tell my grandma).
- Prevent sogginess – Assemble right before serving so those cups stay gloriously crisp.
- Play with flavors – A dash of balsamic vinegar with the strawberries? Life-changing.
There you go, secrets from my kitchen to yours!
Variations for Strawberry Shortcake Cups
Oh, the possibilities! Once you’ve mastered the classic version, try these fun twists:
- Chocolate lover’s dream – Drizzle melted chocolate in the cups before adding cream, or sprinkle mini chocolate chips on top
- Berry mix-up – Swap strawberries for raspberries or mixed berries when they’re in season
- Citrus spark – Add a teaspoon of lemon zest to the whipped cream for a bright, tangy kick
See? One recipe, endless ways to make it your own! If you are looking for more Valentine’s themed treats, check out some ideas over at Family Tastes.
Serving and Storing Strawberry Shortcake Cups
These beauties are best served immediately while the shortcake cups are still crisp and the whipped cream is dreamily fluffy. If you must prep ahead, keep components separate and assemble just before serving. Leftovers? Store assembled cups in the fridge for up to 2 days, though they’ll lose some crunch. (Pro tip: The strawberry mixture actually gets better overnight – just drain excess liquid before using!)
Nutritional Information for Strawberry Shortcake Cups
Each delightful cup packs about 150 calories – not bad for such a decadent-tasting treat! You’re looking at 8g fat (mostly from that luscious whipped cream), 18g carbs from the berries and shortcake, and 2g protein. Of course, these numbers shift if you tweak ingredients (like using low-fat whipped topping or adjusting sugar). But let’s be honest – some desserts are worth every delicious bite!
Frequently Asked Questions
I get asked about these Strawberry Shortcake Cups all the time, here are the answers to the questions that pop up most often in my kitchen (and my DMs!):
Can I use frozen strawberries?
Absolutely! Thaw them first and drain the excess liquid, you might want to reduce the sugar since frozen berries are often sweeter. The texture will be slightly softer, but still delicious in a pinch.
How long do they last once assembled?
Honestly? They’re best eaten within 2 hours. The cups start losing their crispness after that. But if you must store them, keep them refrigerated for up to 2 days in an airtight container (expect a softer texture).
Can I make the components ahead?
Yes! Prep the sugared strawberries up to 24 hours ahead, they actually get more flavorful. Whip the cream a few hours before serving. Just keep everything separate until you’re ready to assemble. For other quick dessert ideas, you might enjoy these chocolate covered strawberry bark recipes.
What if I can’t find shortcake cups?
No worries! Use mini tart shells, or get creative with toasted pound cake cubes in ramekins. The spirit of the recipe stays the same! If you prefer a different kind of cup dessert, check out these strawberry cheesecake dessert cups.
I’d love to see your beautiful creations! Tag me on social media or leave a comment below, tell me how you made these cups your own. Did someone swoon when you served them? That’s the magic I live for! Happy baking, my fellow dessert lovers. If you’re looking for more Valentine’s inspiration, perhaps you’d like to see these strawberry milk cookies.