Strawberry Shortcake Cups Recipe for Effortless Summer Joy

Enjoy these delightful Strawberry Shortcake Cups, the perfect blend of sweet strawberries and creamy pudding in individual servings.

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Prep Time 30

Chilling Time 1

Total Time 1 30

Servings: 4 cups

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Strawberries

2 cups fresh strawberries ripe and red for best flavor
1/4 cup granulated sugar can be substituted with honey or agave syrup
1 tablespoon lemon juice fresh for best results

For the Pudding Layer

1 package instant vanilla pudding or substitute with cheesecake/strawberry pudding
2 cups cold milk whole, low-fat, or non-dairy options are fine

For the Cream Topping

1 cup whipped cream or Cool Whip for convenience

For the Base Layer

1 package pound cake or shortcake can substitute with angel food cake or sponge cake

For Finishing Touches

to taste powdered sugar optional for dusting

Equipment

Mixing bowls
Electric mixer
Spatula
serving cups

Method

Step‑by‑Step Instructions

Wash and hull the strawberries, then slice into quarters. Toss with sugar and lemon juice, and let macerate for 30 minutes.
Prepare instant pudding using the mix and cold milk according to package instructions, then refrigerate for 5 minutes.
Whip the heavy cream until stiff peaks form, then fold into the chilled pudding mixture.
Layer the cups with cubed pound cake, strawberries, and pudding, repeating until filled.
Chill the cups for at least 1 hour, then dust with powdered sugar before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 50mgCalcium: 100mgIron: 0.5mg

Notes

These cups can be made ahead of time for convenience. Store in the refrigerator for up to 2 days.

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