These Easy Mini Shortcake Cups are perfect for summer fun! With fluffy sponge cake, fresh berries, and creamy whipped topping, they’re a treat everyone will love.
Making these is a breeze! I whip up the cake base in no time and fill the cups with berries. They’re so cute and delicious—perfect for backyard barbecues or picnics!
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are a must for their sweetness and juiciness. If strawberries aren’t in season, you could use raspberries or sliced peaches—both are delightful alternatives!
Blueberries: Fresh blueberries add a pop of color and tang. Frozen blueberries work too if fresh ones are not available; just thaw and drain them before use.
Cake: I love using angel food cake for a light dessert, but pound cake provides a richer base. Sponge cake is another option if you’re looking for something different.
Heavy Cream: Keep it cold for the best whipped cream! If you’re in a pinch, you can use pre-whipped cream, though making it fresh is so much tastier.
How Do I Whip Cream to Perfect Peaks?
Whipping cream can be tricky, but it’s easier than you might think! Here’s how to get those perfect peaks:
- Use a mixing bowl and whisk that are both chilled; this helps the cream whip better.
- Start with medium speed, and then increase to high as the cream begins to thicken.
- Stop whipping when you see stiff peaks—be careful not to over-whip, or it can turn into butter!
By following these tips, you’ll have a fluffy topping that’s perfect for your shortcake cups!
Easy Mini Shortcake Cups for Summer Holidays
Ingredients You’ll Need:
For the Berries:
- 1 pound (about 4 cups) fresh strawberries, hulled and diced
- 1 cup fresh blueberries
- 1/4 cup granulated sugar (optional, adjust to taste)
For the Cake Base:
- 1 prepared angel food cake or pound cake, cut into small cubes
For the Whipped Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnishing:
- Whole strawberries, halved, for garnish
- Mini plastic cups and spoons for serving
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare, plus a little extra time in the refrigerator to chill. It’s quick to make, so you’ll be enjoying these delicious mini shortcake cups in no time!
Step-by-Step Instructions:
1. Prepare the Berry Mixture:
In a medium bowl, combine the diced strawberries and blueberries. If you have a sweet tooth, sprinkle the granulated sugar on top and gently toss everything together. Let the mixture sit for about 10-15 minutes so that the flavors blend and the berries release some juices.
2. Cut the Cake:
Take your angel food cake or pound cake and cut it into small, bite-sized cubes. Make sure the pieces are small enough to comfortably fit into your mini cups.
3. Whip the Cream:
In a large mixing bowl, whip the heavy cream along with the powdered sugar and vanilla extract. Use an electric mixer and beat until the cream reaches stiff peaks. This means that when you pull the beaters out, the cream should hold its shape and not droop. Set this lovely whipped cream aside.
4. Assemble the Cups:
Time to create your mini masterpieces! Start by placing a layer of cake cubes at the bottom of each plastic cup. Next, add a generous layer of the mixed berry mixture over the cake.
5. Add the Whipped Cream:
Spoon or pipe a lovely dollop of the whipped cream over the berry layer in each cup. Be as generous as you like—this is the best part!
6. Garnish and Serve:
Top your cups with a halved strawberry for extra flair. If you have mini spoons, add one to each cup for easy serving and a festive touch. Refrigerate the cups until you’re ready to serve, but they’re best enjoyed chilled on a warm summer day!
These colorful, individual shortcake cups are the perfect sweet treat for summer holiday gatherings! Enjoy customizing them with your favorite seasonal fruits for a delicious twist.
Frequently Asked Questions (FAQ)
Can I Use Other Fruits Instead of Strawberries and Blueberries?
Absolutely! You can substitute with any seasonal fruits like raspberries, blackberries, or sliced peaches. Just make sure to adjust the sugar based on the sweetness of the fruit you choose!
How Long Do the Mini Shortcake Cups Last?
These mini shortcake cups can be stored in the refrigerator for up to 2 days. However, they are best enjoyed fresh, as the cake may become soggy over time.
Can I Make the Whipped Cream in Advance?
Yes, you can make the whipped cream ahead of time! Just keep it covered in the refrigerator until you’re ready to assemble the shortcake cups. Be sure to give it a quick whip before using if it has deflated slightly.
How Do I Prevent the Cake From Getting Soggy?
To prevent sogginess, layer the cake cubes at the bottom and add the berries on top. This way, the juices from the berries won’t seep down into the cake too quickly. You can also serve them immediately after assembly.
