Easy Strawberry Cake Shortcake Cups Recipe

[email protected]Posted on February 9, 2026

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Some recipes just feel like a warm hug. For me, this classic Easy Strawberry Cake Shortcake Cups is one of them. It’s not about fancy techniques or hard-to-find ingredients. It’s about that simple, sweet joy we all remember, much like the comfort found in a classic Strawberry Chocolate Cake.

I can close my eyes and be right back at my grandma’s kitchen table. The smell of warm cake and fresh berries would fill the whole house. She’d serve these little cups at every family gathering, and they’d disappear in minutes.

Today, I want to share that feeling with you. These individual cups are the perfect blend of tender cake, juicy strawberries, and fluffy whipped cream. They’re a little bite of nostalgia that’s just right for sharing.

Recipe Overview

Cuisine: American
Category: Dessert
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 shortcake cups

The Story Behind This Classic Recipe

This recipe has deep roots in my family. My grandma didn’t call it a “shortcake cup.” To her, it was simply “strawberry cake in a cup.” She believed desserts should be easy to serve and even easier to eat.

She’d make a big sheet of simple vanilla cake. While it was still warm, she’d cut it into little squares. Then, she’d layer everything right in those old glass dessert cups she cherished. It was her go-to for church potlucks and birthday parties.

That’s the spirit I keep alive with this recipe. It’s about creating a moment of comfort. It’s about food that brings people together without any fuss. Every time I make it, I feel that connection to her and to all those happy afternoons.

What Makes This the Traditional Way

You won’t find biscuit-style shortcake or store-bought angel food cake here. The traditional way, at least in my family, starts with a homemade vanilla cake. It’s a simple, buttery cake that soaks up the strawberry juices just right.

The other key is macerating the strawberries. That’s just a fancy word for letting them sit with a little sugar. This draws out their natural, sweet juices and creates that iconic syrup. It’s a simple step that makes all the difference, similar to the technique used in our fun Fluffy Strawberry Shortcake Puppy Chow.

Finally, we use real whipped cream. The kind you whip yourself with just a bit of sugar and vanilla. It’s lighter and fresher than anything from a can or tub. These three elements together are what make this dessert a true classic.

The Classic Ingredients (No Fancy Stuff!)

This is where the magic starts. I keep my pantry stocked with these basics just for occasions like this. Each one plays a part in building that perfect, comforting flavor.

For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup milk
- 2 large eggs
- 2 tsp pure vanilla extract
For the Strawberries:
- 2 lbs fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
For the Whipped Cream:
- 1 cup heavy whipping cream, very cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract

How to Make It Just Like Grandma Did

Don’t let the layers fool you—this comes together so easily. Just follow these steps, and you’ll have a beautiful, crowd-pleasing dessert ready in no time.

First, make the strawberries. Mix the sliced berries with the ¼ cup of sugar in a bowl. Let them sit on the counter for at least 30 minutes. You’ll see a lovely syrup form.
While the berries rest, heat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
In a large bowl, beat the softened butter and sugar together until they’re light and fluffy. This takes about 2-3 minutes with a mixer.
Beat in the eggs, one at a time. Then mix in the vanilla extract.
In another bowl, whisk the flour, baking powder, and salt together.
Add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until it’s just combined—don’t overmix.
Pour the batter into your prepared pan. Smooth the top. Bake for 18-22 minutes. The cake is done when a toothpick poked in the center comes out clean.
Let the cake cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely.
Once cool, cut the cake into small, bite-sized cubes. They don’t have to be perfect!
Make the whipped cream. Pour the cold heavy cream into a chilled bowl. Whip with a mixer on medium-high speed until soft peaks form. Add the powdered sugar and vanilla, then whip until you have stiff peaks.
Now, assemble your cups! In each glass or cup, layer cake cubes, a spoonful of macerated strawberries with their juice, and a dollop of whipped cream. Repeat for a second layer if you like.
Top with one last strawberry slice and serve immediately.

My Tips for Perfecting This Classic

After making this for years, I’ve learned a few tricks. They help make sure your shortcake cups turn out perfect every single time.

First, use room temperature ingredients for the cake. Your eggs, milk, and butter should not be cold. This helps the batter come together smoothly and makes for a more tender crumb.

Second, don’t skip the macerating time for the strawberries. Letting them sit with sugar is what creates that amazing syrup. If you’re in a real pinch, you can gently mash a few berries to speed it up.

Finally, keep your cream and mixing bowl cold for the whipped cream. I sometimes put my bowl and beaters in the freezer for 10 minutes before I start. Cold cream whips up faster and holds its shape better.

How to Store and Enjoy Later

These are truly best eaten right after you assemble them. The cake is soft, the berries are juicy, and the cream is fluffy. It’s the ideal texture.

If you have leftovers, you can store the components separately. Keep the cake cubes in an airtight container at room temperature for a day. Store the strawberries and their syrup in the fridge. Keep the whipped cream in a separate container in the fridge.

Assemble fresh cups just before serving again. The cake can get a bit soggy if everything is mixed and stored together. Planning ahead makes it easy to enjoy this treat for a couple of days.

Nutrition Notes

This is a classic dessert, meant to be enjoyed in moderation as a special treat. Here’s a basic look at what’s in one serving.

Calories: ~320
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 180mg
Total Carbohydrates: 42g
Dietary Fiber: 2g
Sugars: 28g
Protein: 4g

Your Questions About This Classic Recipe

I get asked about this recipe often! Here are answers to the most common questions I hear from friends and readers.

Can I use frozen strawberries?

You can, but fresh is really best for this. If you use frozen, thaw them completely first. Drain off most of the excess liquid, then macerate them with the sugar. The texture will be a little softer, but the flavor will still be wonderful.

Can I make the cake ahead of time?

Absolutely! The cake can be baked a day in advance. Let it cool completely, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature. Cut it into cubes when you’re ready to assemble your dessert cups.

What can I use instead of heavy whipping cream?

For the true, traditional taste and texture, heavy whipping cream is the way to go. In a pinch, you could use a good-quality store-bought whipped topping. But honestly, the few minutes it takes to whip your own cream is so worth it for that homemade flavor.

I hope this recipe finds its way to your table for a birthday, a baby shower, or just a quiet Sunday afternoon. It’s more than just a dessert. It’s a little cup filled with sweet memories and simple joy, perfect for fans of fruity desserts like our Blueberry Cheesecake Crumb Cake.

There’s nothing quite like sharing food that comes from the heart. These Easy Strawberry Cake Shortcake Cups have been a part of my story for so long. I’d love for them to become a part of yours, too.

Did your family have a version of this classic? What memories does it bring back for you? Please let me know in the comments below—and I’d love to hear how your cups turn out!

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