There’s nothing quite like a classic strawberry shortcake to wrap up a meal with a fresh, fruity finish. This straightforward recipe lets you enjoy a sweet treat with minimal fuss, perfect for when time is short but the urge for something delicious is too strong to ignore.
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 6
Why You’ll Love This Recipe
- No baking required, making it ideal for warm days when you want to keep the kitchen cool.
- Quick to assemble, the perfect last-minute dessert.
- Versatile and easily adaptable to suit individual tastes with different fruits or homemade whipped cream.
- Light and satisfying, a dessert that doesn’t weigh you down.
Ingredients
- 1 quart fresh strawberries, sliced: Provides the essential fresh, fruity topping. If strawberries aren’t in season, substitute with any ripe berries you prefer.
- ¼ cup white sugar or to taste: Enhances the sweetness of the berries, balance it according to their natural ripeness.
- 1 (12 ounce) package prepared sponge cake dessert cups: Offers a soft, airy base for the dessert. If unavailable, shortbread cookies or pound cake can work as alternatives.
- 1 (7 ounce) can whipped cream, or to taste: Adds a creamy, light finish. Homemade whipped cream can be a richer substitute for a personal touch.
How to Make It
Step 1: Prepare the Strawberries
Slice the strawberries evenly, ensuring each piece is small enough to easily layer onto the cake cups. Sprinkle them with the sugar, gently tossing to combine. Letting them sit for a few minutes allows the sugar to draw out the juices, creating a sweet syrup.
Step 2: Assemble the Dessert Cups
Place the sponge cake cups on a serving platter. Evenly distribute the macerated strawberries over each cup, allowing the syrup to soak into the cake slightly for extra flavor.
Step 3: Add the Cream
Generously top each dessert cup with whipped cream. Adjust the amount to your taste, ensuring a balanced bite of cake, berries, and cream in every spoonful.
Recipe FAQs
Can I use frozen strawberries?
Yes, you can substitute fresh strawberries with frozen ones. Make sure to thaw and drain them thoroughly to avoid excess moisture that could make the cake soggy.
What if I prefer homemade whipped cream?
Homemade whipped cream can easily be used instead of canned. Simply whip cold heavy cream with a bit of sugar and vanilla until soft peaks form. It offers a richer taste and smoother texture.
How should I store leftovers?
This dessert is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to one day. The cake may become slightly soggier, but the flavors will still be delicious.
