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Strawberry Shortcake Cups
Strawberries left to macerate in sugar for 10 minutes so they release their own juice, then layered with cake cubes and whipped cream in individual cups.
Ingredients
Instructions
Toss the sliced strawberries with sugar and let them macerate for a full 10 minutes, this draws out their juice into a light natural syrup rather than leaving the fruit dry.
Layer cake cubes, macerated strawberries with their juice, and whipped cream in individual cups.
Press each layer down gently so the juice soaks into the cake as you go.
Repeat the layers to fill each cup, then chill for at least 20 minutes before serving so the flavours settle and the cake softens slightly.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
