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Strawberry Shortcake Cups Recipe

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Delight in these Strawberry Shortcake Cups—a layered dessert featuring creamy white chocolate cream cheese filling, macerated fresh strawberries glazed to perfection, rich white chocolate ganache, and cubed pound cake. This no-bake, stovetop-prepped treat is perfect for individual servings and quick assembly, delivering a classic strawberry shortcake taste in a convenient cup format.

Ingredients

Filling

  • 6 ounces low-fat cream cheese (170 grams, room temperature, ¾ brick)
  • 1½ cups powdered sugar (170 grams)
  • 4 ounces white chocolate (113 grams, melted)
  • 1 teaspoon pure vanilla extract (4 grams or 1½ teaspoons vanilla bean paste)
  • 8 ounces frozen whipped topping (227 grams, thawed, such as Cool Whip)

Glaze

  • 2 pints fresh strawberries (907 grams, washed and sliced into small pieces)
  • ½ cup granulated sugar (100 grams)
  • 4 ounces strawberry glaze (113 grams, sugar-free or regular, such as Marzetti)

Ganache

  • 2 ounces heavy cream (57 grams)
  • 4 ounces white chocolate (113 grams, cut into small pieces)

Assembly

  • 32 ounces pound cake (907 grams, cubed, from 2 (16-ounce) loaves)

Instructions

  1. Prepare the Filling: Using a hand mixer, beat the room-temperature cream cheese for about 2 minutes until light and smooth. Gradually add powdered sugar, melted white chocolate, and vanilla extract, mixing until fully combined. Gently fold in the thawed whipped topping and set the mixture aside.
  2. Make the Strawberry Glaze: Place the sliced fresh strawberries in a bowl, sprinkle with granulated sugar, and stir gently. Let the strawberries macerate for at least 3 to 4 minutes to release their juices. Stir in the strawberry glaze thoroughly and set aside.
  3. Prepare the White Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it simmers, approximately 5 minutes. Remove from the heat, pour the hot cream over the chopped white chocolate, and stir continuously for about 1 minute until the chocolate completely melts and forms a smooth ganache. Allow it to cool to room temperature, stirring occasionally. Ensure it is cool before using to avoid soaking into the cake.
  4. Assemble the Cups: Spoon a generous amount of the cream cheese filling into the bottom of each serving cup. Using a slotted spoon, add a large spoonful of the strawberry glaze mixture on top of the filling. Dip 6 to 8 cubes of pound cake into the cooled ganache to coat them lightly, then place these atop the strawberries to prevent sogginess. Add another hearty spoonful of cream cheese filling over the cake, followed by a final spoonful of the strawberry glaze to finish. Repeat the layering in each cup until all ingredients are used, making approximately 6 individual servings.

Notes

  • Ensure the cream cheese is at room temperature for easier mixing and a smoother filling texture.
  • Let the ganache cool completely to room temperature before dipping the cake cubes to maintain the cake’s texture.
  • Use a slotted spoon when adding the strawberry glaze to avoid excess liquid dripping into the layers.
  • This dessert is best enjoyed fresh but can be refrigerated for up to 24 hours; bring to room temperature before serving for best flavor.

Find it online: https://bitezly.com/strawberry-shortcake-cups-recipe/