Strawberry Shortcake Cups Recipe

4.73 from 55 votes

Strawberry shortcake cups are as beautiful as they are delicious. These tiny trifles are such a fun and tasty way to enjoy summer!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Total Time20

Course: Dessert, dessert/snack

Cuisine: American, dessert

Servings: shortcake cups

Using a hand mixer, beat the cream cheese until light and smooth, about 2 minutes.
6 ounces low-fat cream cheese
Add the powdered sugar, melted chocolate, and vanilla, and mix until combined.
1½ cups powdered sugar, 4 ounces white chocolate, 1 teaspoon pure vanilla extract
Fold in the whipped topping and set aside.
8 ounces frozen whipped topping
For the Glaze
Macerate the strawberries by adding granulated sugar, stirring, and letting stand for at least 3-4 minutes.
2 pints fresh strawberries, ½ cup granulated sugar
Add the strawberry glaze and mix well; set aside.
4 ounces strawberry glaze

Heat the heavy cream in a small saucepan set over medium heat until simmering, about 5 minutes.
2 ounces heavy cream
Remove from the heat and pour over the chopped white chocolate, stirring until the chocolate is completely melted, about 1 minute.
4 ounces white chocolate
Allow to cool, stirring occasionally. Make sure it is cooled to room temperature before proceeding. If the mixture is too hot it will soak into the cake layer.

Place a large spoonful of the filling into the bottom of a cup.
Using a slotted spoon, top with a large spoonful of the strawberry glaze mixture.
Dip 6-8 cubes of pound cake into the ganache and place on top of the strawberries. The ganache will keep the cake from getting soggy from the glaze mixture.
32 ounces pound cake
Top with another large spoonful of the filling.
Finish the trifle with another heaping spoonful of the strawberry glaze mixture.
Repeat with the remaining cups. Makes about 6 individual cups

Storage: Store strawberry shortcake cups in an airtight container in the refrigerator for up to 3 days.