These delightful individual shortcake cups layer sweet macerated strawberries with fluffy whipped cream and buttery pound cake for the perfect summer dessert.
Recipe Details
Ingredients
- 680g fresh strawberries, hulled and sliced
- 60g caster sugar
- 1 loaf store-bought pound cake, cubed
- 500ml heavy whipping cream, cold
Instructions
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In a large bowl, combine 680g fresh strawberries and 60g caster sugar. Toss gently and let macerate for 30 minutes, stirring occasionally.
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Cut 1 loaf store-bought pound cake into 2cm (1 inch) cubes. Set aside.
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In a chilled bowl, whip 500ml heavy whipping cream with electric beaters until soft peaks form, about 3-4 minutes. Don't overwhip.
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In 6 clear glasses or dessert cups, layer the components: start with pound cake cubes in the bottom.
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Spoon macerated strawberries and their juices over the cake, allowing the juice to soak in.
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Top with a generous dollop of whipped cream.
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Repeat layers if glasses are large enough, finishing with whipped cream and a strawberry slice for garnish.
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Serve immediately for best texture, or chill for up to 2 hours before serving.
Tips
Strawberry Prep: Hull strawberries and slice them uniformly for even maceration and pretty presentation.
Maceration Magic: The sugar draws out strawberry juices, creating a natural syrup that flavors the cake.
Cake Options: Pound cake works perfectly, but angel food cake or shortbread cookies are delicious alternatives.
Cream Consistency: Stop whipping when soft peaks form - overwhipped cream becomes grainy and less appealing.
Assembly Timing: Assemble just before serving to prevent the cake from becoming too soggy.
Make-Ahead: Strawberries can be macerated up to 4 hours ahead. Whip cream and assemble just before serving.
Seasonal Variations: Try with other berries like raspberries, blueberries, or mixed summer berries when strawberries aren't in season.