Strawberry Shortcake Dessert Cups (Print)
Fluffy cake, juicy strawberries, and whipped cream come together for a sweet, simple summer delight.
# Ingredients:
→ Cupcake Base
01 -
430 g vanilla cake mix
02 -
3 large eggs
→ Cream Layer
03 -
240 ml heavy whipping cream
04 -
2 tablespoons powdered sugar
→ Strawberry Layer
05 -
300 g fresh strawberries, sliced
→ Garnish
06 -
Fresh mint leaves (optional)
# Steps:
01 -
Line a standard muffin tin with paper liners and preheat oven to 175°C.
02 -
In a mixing bowl, combine cake mix and eggs. Stir until the batter is smooth and well-blended.
03 -
Spoon batter into prepared liners, filling each about two-thirds full. Bake for 15–20 minutes, or until a toothpick inserted in the centre comes out clean.
04 -
Remove cupcakes from the oven and transfer to a wire rack. Let cool to room temperature.
05 -
Slice strawberries and place in a bowl. Sprinkle with a small amount of sugar if desired, and allow to macerate for several minutes to release juices.
06 -
In a chilled bowl, whip heavy cream and powdered sugar together until soft peaks form.
07 -
Crumble cooled cupcakes into the base of each serving cup. Add a layer of macerated strawberries, followed by a layer of whipped cream. Repeat layers as desired.
08 -
Top with additional strawberries and a mint leaf if desired. Serve immediately, or refrigerate briefly before serving.
# Additional Notes:
01 -
For optimal texture, assemble just before serving to prevent sogginess.