By Becky Hardin
Published Aug 27, 2021
My strawberry shortcake cups are as beautiful as they are delicious. These tiny trifles are one of my favorite fun and tasty ways to enjoy summer! With a delicious mix of fresh strawberries, white chocolate, cream, and pound cake, they’re pint-sized perfection! I love to serve them at BBQs and pool parties!
This deconstructed version of classic strawberry shortcake is a must for parties! It’s one of my favorite 4th of July recipes , too! The secret ingredient? White chocolate. I dipped each piece of shortcake in white chocolate ganache, and I mixed the whipped cream filling with melted white chocolate. Decadent. Sinful. Made for spring and summer BBQs!
What’s in This Strawberry Shortcake Cups Recipe?
- Low-Fat Cream Cheese: Makes the cream layer rich, creamy, and tangy– like cheesecake !
- Sugar: Powdered sugar sweetens the cream layer, while granulated sugar sweetens the strawberry glaze.
- White Chocolate: Adds delicious white chocolate flavor to the cream layer and forms the base of the luxurious white chocolate ganache.
- Vanilla Extract : Enhances the overall flavor of the cream layer.
- Frozen Whipped Topping : Makes the cream layer light and fluffy.
- Strawberries: Fresh strawberries add a beautiful texture and flavor. Frozen berries are too soggy for this recipe and the flavor isn’t nearly as good.
- Strawberry Glaze: Enhances the overall flavor of the strawberries.
- Heavy Cream: Makes the ganache smooth and silky.
- Pound Cake : I used store-bought to keep things easy. Most trifles use pound cake, but you can also use Angel food cake , yellow cake , or even shortbread cookies .
Tips for Success
- I layered my shortcake cups in 8-ounce glass jars, but wine glasses would also work well for an elegant touch. Plastic cups are great for parties for easy disposal.
- This recipe calls for macerating the strawberries. That simply means to slice the berries and let stand a few minutes for the juices to form a light sauce.
- Make sure to let the ganache cool to room temperature before using it.
How to Store
The pound cake in these strawberry shortcake cups will begin to turn soggy after just a few hours, so I recommend enjoying these on the day they are made. They will keep for up to 3 days in the refrigerator if needed.
5-Star Review
“My 1st time making a 🍓 Shortcake Jar, I made this 2 months ago and brought 24+ mason jars to my job to have my coworkers try and everyone loved it including my Head Chef of my department!🍓🔥🫙🔥🔥 Hot requests coming in. This is a great recipe!”-Myasia J.
Ingredients1x2x3x
- ▢ 6 ounces low-fat cream cheese 170 grams, room temperature (¾ brick)
- ▢ 1½ cups powdered sugar 170 grams
- ▢ 4 ounces white chocolate 113 grams, melted
- ▢ 1 teaspoon pure vanilla extract 4 grams (or 1½ teaspoons vanilla bean paste)
- ▢ 8 ounces frozen whipped topping 227 grams (1 tub), thawed, such as Cool Whip
- ▢ 2 pints fresh strawberries 907 grams, washed and sliced into small pieces
- ▢ ½ cup granulated sugar 100 grams
- ▢ 4 ounces strawberry glaze 113 grams, sugar-free or regular, such as Marzetti
- ▢ 2 ounces heavy cream 57 grams
- ▢ 4 ounces white chocolate 113 grams, cut into small pieces
- ▢ 32 ounces pound cake 907 grams, cubed (from 2 (16-ounce) loaves)
Video
Instructions
For the Filling
- Using a hand mixer, beat the cream cheese until light and smooth, about 2 minutes. 6 ounces low-fat cream cheese
- Add the powdered sugar, melted chocolate, and vanilla, and mix until combined. 1½ cups powdered sugar, 4 ounces white chocolate, 1 teaspoon pure vanilla extract
- Fold in the whipped topping and set aside. 8 ounces frozen whipped topping
- For the Glaze
- Macerate the strawberries by adding granulated sugar, stirring, and letting stand for at least 3-4 minutes. 2 pints fresh strawberries, ½ cup granulated sugar
- Add the strawberry glaze and mix well; set aside. 4 ounces strawberry glaze
For the Ganache
- Heat the heavy cream in a small saucepan set over medium heat until simmering, about 5 minutes. 2 ounces heavy cream
- Remove from the heat and pour over the chopped white chocolate, stirring until the chocolate is completely melted, about 1 minute. 4 ounces white chocolate
- Allow to cool, stirring occasionally. Make sure it is cooled to room temperature before proceeding. If the mixture is too hot it will soak into the cake layer.
For Assembly
- Place a large spoonful of the filling into the bottom of a cup.
- Using a slotted spoon, top with a large spoonful of the strawberry glaze mixture.
- Dip 6-8 cubes of pound cake into the ganache and place on top of the strawberries. The ganache will keep the cake from getting soggy from the glaze mixture. 32 ounces pound cake
- Top with another large spoonful of the filling.
- Finish the trifle with another heaping spoonful of the strawberry glaze mixture.
- Repeat with the remaining cups. Makes about 6 individual cups
Equipment
- Kitchen Scale (optional)
- Hand Mixer
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Strawberry Shortcake Cups Step by Step
Whip the Filling: Using a hand mixer, beat 6 ounces (¾ brick) of low-fat cream cheese until light and smooth, about 2 minutes. Add 1½ cups of powdered sugar, 4 ounces of melted white chocolate, and 1 teaspoon of vanilla extract, and mix until combined.
Lighten the Filling: Fold in 8 ounces (1 tub) of thawed frozen whipped topping and set aside.
Make the Glaze: Macerate 2 pints of sliced strawberries by adding ½ cup of granulated sugar, stirring, and letting stand for at least 3-4 minutes. Add 4 ounces of strawberry glaze and mix well; set aside.
Make the Ganache: Heat 2 ounces of heavy cream in a small saucepan set over medium heat until simmering, about 5 minutes. Remove from the heat and pour over 4 ounces of chopped white chocolate, stirring until the chocolate is completely melted, about 1 minute. Allow to cool, stirring occasionally. Make sure it is cooled to room temperature before proceeding. If the mixture is too hot it will soak into the cake layer.
Add the Flling: Place a large spoonful of the filling into the bottom of a cup.
Top with Glaze: Using a slotted spoon, top with a large spoonful of the strawberry glaze mixture.
Layer the Pound Cake: Dip 6-8 cubes of pound cake (from a 32-ounce cake) into the ganache and place on top of the strawberries. The ganache will keep the cake from getting soggy from the glaze mixture.
Add More Filling: Top with another large spoonful of the filling.
Top and Serve: Finish the trifle with another heaping spoonful of the strawberry glaze mixture. Repeat with the remaining cups.
More Strawberry Dessert Recipes to Try!
Vanilla Cake with Strawberry Filling
Strawberry Cookies
Copycat McDonald’s Strawberry Cream Pie
Strawberry Jello Pie
Strawberry Shortcake Cups Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer
Ingredients
- 6 ounces low-fat cream cheese 170 grams, room temperature (¾ brick)
- 1½ cups powdered sugar 170 grams
- 4 ounces white chocolate 113 grams, melted
- 1 teaspoon pure vanilla extract 4 grams (or 1½ teaspoons vanilla bean paste)
- 8 ounces frozen whipped topping 227 grams (1 tub), thawed, such as Cool Whip
- 2 pints fresh strawberries 907 grams, washed and sliced into small pieces
- ½ cup granulated sugar 100 grams
- 4 ounces strawberry glaze 113 grams, sugar-free or regular, such as Marzetti
- 2 ounces heavy cream 57 grams
- 4 ounces white chocolate 113 grams, cut into small pieces
- 32 ounces pound cake 907 grams, cubed (from 2 (16-ounce) loaves)
Instructions
For the Filling
- Using a hand mixer, beat the cream cheese until light and smooth, about 2 minutes. 6 ounces low-fat cream cheese
- Add the powdered sugar, melted chocolate, and vanilla, and mix until combined. 1½ cups powdered sugar, 4 ounces white chocolate, 1 teaspoon pure vanilla extract
- Fold in the whipped topping and set aside. 8 ounces frozen whipped topping
- For the Glaze
- Macerate the strawberries by adding granulated sugar, stirring, and letting stand for at least 3-4 minutes. 2 pints fresh strawberries, ½ cup granulated sugar
- Add the strawberry glaze and mix well; set aside. 4 ounces strawberry glaze
For the Ganache
- Heat the heavy cream in a small saucepan set over medium heat until simmering, about 5 minutes. 2 ounces heavy cream
- Remove from the heat and pour over the chopped white chocolate, stirring until the chocolate is completely melted, about 1 minute. 4 ounces white chocolate
- Allow to cool, stirring occasionally. Make sure it is cooled to room temperature before proceeding. If the mixture is too hot it will soak into the cake layer.
For Assembly
- Place a large spoonful of the filling into the bottom of a cup.
- Using a slotted spoon, top with a large spoonful of the strawberry glaze mixture.
- Dip 6-8 cubes of pound cake into the ganache and place on top of the strawberries. The ganache will keep the cake from getting soggy from the glaze mixture. 32 ounces pound cake
- Top with another large spoonful of the filling.
- Finish the trifle with another heaping spoonful of the strawberry glaze mixture.
- Repeat with the remaining cups. Makes about 6 individual cups
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
