Description
Layers of fresh strawberries, tender shortcake, and whipped cream in individual servings for a rustic yet elegant dessert. A classic, easy-to-make treat perfect for summer or family gatherings with a nostalgic ‘grandma-style’ charm.
Ingredients
Fresh Strawberries – 1 pound (about 4 cups), hulled and sliced
Granulated Sugar – 1/4 cup
Shortcake Biscuits (store-bought or homemade) – 6 biscuits
Heavy Whipping Cream – 1.5 cups, cold
Powdered Sugar – 2 tablespoons (for whipped cream)
Vanilla Extract – 1 teaspoon (optional for flavor)
Instructions
Hull and slice strawberries; toss with granulated sugar and 1 tablespoon powdered sugar.
Mallow strawberries for 10–15 minutes in the refrigerator.
Whip cold heavy cream with 1 tablespoon powdered sugar and vanilla extract until stiff peaks form.
Split shortcake biscuits horizontally and layer one half in each cup.
Top with 2–3 tablespoons of macerated strawberries and a dollop of whipped cream.
Repeat for a second layer if desired, and garnish with remaining strawberries and a light dusting of powdered sugar.
Chill refrigerated until serving.
Notes
Use angel food cake as a lighter alternative to shortcake biscuits.
For a fruit mix, combine strawberries with blueberries.
Ensure ingredients remain halal-certified when substituting; skip vanilla extract if unavailable.
Store assembled cups covered in the fridge for up to 1 day.
- Prep Time: 20
- Cook Time: 15
- Category: Desserts
- Method: Maceration, Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 cup (individual serving)
- Calories: 250
- Sugar: 18g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7.5g
- Carbohydrates: 32g
- Fiber: 2.5g
- Protein: 4g