Strawberry Shortcake Cups

Course: Dessert, dessert/snack

Cuisine: American, dessert

Prep Time: 20

Total Time: 20

Servings: shortcake cups

Calories: 1097kcal

Strawberry Shortcake Cups are as beautiful as they are delicious. These tiny trifles are such a fun and tasty way to enjoy summer! With a delicious mix of fresh strawberries, chocolate, cream, and pound cake, they're pint-sized perfection!

Print 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

Notes

Don't use frozen strawberries in this recipe. They’re too soggy and the flavor isn’t as good!
Make sure to let the ganache cool to room temp before using.
You can use vanilla extract or vanilla bean paste.
Get creative with the cups you use for this recipe. Use small mason jars, juice glasses, wine glasses, or disposable clear plastic cups.
The pound cake will begin to turn soggy after just a few hours, so I recommend enjoying these on the day they are made.

Storage: Store strawberry shortcake cups in an airtight container in the refrigerator for up to 3 days.

Nutrition