Strawberry Shortcake Cups: A Portable Dessert
A no-fuss, elegant single-serve take on classic strawberry shortcake, combining creamy cream cheese-white chocolate filling, sweet macerated strawberries, and pound cake cubes with a moisture barrier. Perfect for gatherings with minimal active prep time.
- Prep Time: 30
- Total Time: 30
- Yield: 12 cups 1x
- Category: Recipes
- Method: Assembling
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 ounces low-fat cream cheese (170 grams)
1½ cups powdered sugar (170 grams)
4 ounces white chocolate (113 grams)
1 teaspoon pure vanilla extract (4 grams)
8 ounces frozen whipped topping (227 grams)
2 pints fresh strawberries (907 grams)
½ cup granulated sugar (100 grams)
4 ounces strawberry glaze (113 grams)
Instructions
Thaw frozen whipped topping
Dice strawberries into small pieces and toss with granulated sugar
Melt white chocolate in microwave-safe bowl
Blend melted white chocolate into a thin ganache using an electric mixer
Combine cream cheese and powdered sugar in a bowl
Add melted white chocolate ganache and vanilla extract to cream cheese mixture, blending until smooth
Dip pound cake cubes into white chocolate glaze and layer into cup or ramekin
Top with macerated strawberries and spoon in cream cheese mixture
Finish with a dollop of whipped topping before serving
Notes
Ensure cream cheese is at room temperature for smooth blending texture
Use baking bars for white chocolate instead of chips
Assemble just before serving to maintain freshness
Strawberry glaze can be substituted with fruit preserves if unavailable
Store assembled cups in refrigerator for up to 4 hours
Nutrition
- Serving Size: 1 cup
- Calories: 135
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg