Strawberry Shortcake Cups
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!
- 6 ounces low-fat cream cheese softened
- 1 1/2 cups powdered sugar
- 4 ounces white chocolate melted
- 1 teaspoon vanilla extract or 1 1/2 t vanilla bean paste
- 8 ounces frozen whipped topping, thawed such as Cool Whip
- 2 pints fresh strawberries washed and sliced into small pieces
- 4 ounces strawberry glaze sugar free or regular
- 2 ounces heavy cream
- 4 ounces white chocolate cut into small pieces
- 32 ounces pound cake cubed (2 16-ounce loaves)
For the filling:
Beat cream cheese until light and smooth.
Add powdered sugar, melted chocolate, and vanilla.
Fold in whipped topping and set aside.
For the Glaze:
Macerate the strawberries by adding sugar, stirring, and letting stand for at least 3-4 minutes.
Add strawberry glaze and mix well; set aside.
For the ganache:
Heat heavy cream in a small saucepan until simmering.
Remove from heat and pour over chopped white chocolate, stirring until chocolate is completely melted.
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.
To assemble the trifles:
Place a large spoonful of 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 shortcake into the ganache and place on top of the strawberries. The ganache will keep the cake from getting soggy from the glaze mixture.
Top with another large spoonful of the filling.
Finish the trifle with another heaping spoonful of the strawberry glaze mixture.
Repeat with remaining cups. Makes about 6 individual cups
- 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.
Calories: 1032kcal | Carbohydrates: 181g | Protein: 15g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 191mg | Sodium: 1015mg | Potassium: 624mg | Fiber: 4g | Sugar: 131g | Vitamin A: 575IU | Vitamin C: 95mg | Calcium: 281mg | Iron: 5mg