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Why You’ll Love This Recipe

• Such a cute presentation: I’ve made mini strawberry shortcake for date night, girls’ night, or just as a fun dessert to enjoy at home. This fun update to a classic is adorable and served in a cute glass!
• Individually portioned: No more worrying about whether or not everyone gets an equal share. This is the beauty of mini desserts, people!
• Super easy: While these may look super impressive, they’re actually so easy to make! The pound cake layer takes the most time/work, and even that step is really simple.

Ingredients and Substitutions

These are the main ingredients and substitutions for strawberry shortcake mini cakes. Scroll down to the recipe card for a full list of ingredients and instructions.

Shortcakes: The shortcake layer is very similar to a pound cake but with a few modifications! I’m using unsalted butter, coconut sugar, eggs, vanilla extract, almond extract, all-purpose flour (you can also use a 1:1 ratio gluten-free option instead — I love King Arthur’s!), baking powder, salt, plain Greek yogurt, and milk. 

Strawberry Layer: The strawberry layer couldn’t be easier — all you need are fresh strawberries and some coconut sugar. 

Whipped Cream: Here, you’ll need your standard homemade whipped cream ingredients: heavy whipping cream and cane sugar.

How to Make Mini Strawberry Shortcake

Recipe prep

Preheat your oven to 350 degrees F and coat your ramekins with nonstick cooking spray. 

Cream the butter & sugar, add eggs

Add the softened butter and coconut sugar to the bowl of a stand mixer with the whisk attachment. Beat on medium until it becomes light and fluffy, or about 2 minutes. Next, add the eggs one at a time — beat well between each one. Incorporate the vanilla and almond extract and mix. Introduce the Greek yogurt and milk and mix again.

Combine the rest of the ingredients

Add the flour, baking powder, and salt to a separate bowl and mix. Incorporate half of the dry mixture into the bowl of your mixer, mix until just combined, then add the other half.

Bake & prepare strawberries

Pour the batter into the prepared ramekins and bake for 45 minutes. 

While the shortcake layer bakes, cut the strawberries in half, toss with coconut sugar, and set aside.

Assemble the mini strawberry shortcake cups

In a separate stand mixer bowl, add the heavy whipping cream and beat on medium-high for 3-5 minutes, adding the sugar halfway through. 

Remove the shortcakes from the ramekins and assemble each mini strawberry shortcake in a small serving glass as shown. Enjoy!

Tips and Tricks

• Use room temperature butter: Not only will softened butter cream a lot easier, but it will also make your cakes tender and moist. I recommend removing it from the fridge at least 30 minutes before you get started for the best results. 
• Macerate the strawberries: The longer you leave the strawberries to sit in the sugar, the stronger the berry taste will be! Aim to let them sit for about 15 minutes before assembling your mini strawberry shortcake recipe.
• Chill the bowl and beaters before you make your homemade whipped cream for the best texture. I usually pop mine in the freezer while I’m making the pound cake layer! Another quick tip for the best whipped cream: stop beating as soon as stiff peaks form. Overwhipping can cause a grainy texture.

How to Serve and Store Mini Strawberry Shortcake Cups

Let the pound cakes cool before taking them out of the ramekins, then add one to the bottom of each cup. Top with some whipped cream, then add the strawberries. Repeat with another layer of cake, cream, and more berries.

This recipe will give you 2 strawberry shortcake mini cakes! I typically only make as much as I know I’ll need. If you do have leftovers, I recommend storing each component separately to keep things fresh. 

The pound cake will keep for 4-7 days in the refrigerator. The strawberries will technically be good for up to 4 days, but taste best within 1-2 days. Homemade whipped cream generally lasts for about 2-3 days.

Taste And Texture

Strawberry shortcake mini cakes are sweet and buttery thanks to the cake layer, with a pop of fresh, fruity, and tart flavor because of the strawberries! The whipped cream adds a light and creamy touch.

All together, this dessert is sweet, tart, and creamy all at once. They truly do scream summertime, but would offer a pop of brightness to a cold winter day too!

Frequently Asked Questions

Can I make mini strawberry shortcake ahead of time?

Yes! You can prepare the pound cake and whipped cream a day in advance. Wrap the cake layer tightly in plastic wrap and keep at room temperature, and store the whipped cream in the fridge. You can macerate the strawberries just before assembling and then serving. 

Can I use frozen strawberries?

Sure! As mentioned, this dessert is perfect for summertime when berries are in season. However, you can technically serve this all year round if you use frozen berries. When I use frozen, I usually thaw them completely and then drain off any extra liquid. Then you can follow my mini strawberry shortcake recipe as written!

Do I have to use coconut sugar?

Nope — I like coconut sugar because it’s all-natural and I almost always have it on hand. If you don’t, you can use brown sugar for a touch of molasses in the cake, or even maple syrup if you want to avoid sugar altogether. Or, you can always go with classic, granulated sugar for your mini strawberry shortcake cups instead.

Other Recipes You May Like:

• Strawberry Shortcake Mug Cake
• Strawberry Shortcake Overnight Oats
• Strawberry Shortcake Drop Cookies
• Strawberry Bark
• Strawberry Cheese Danish

If you make these strawberry shortcake mini cakes, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

Pin Print

Mini Strawberry Shortcake

3 from 1 rating

Hannah Kling

Mini Strawberry Shortcake in a cup is about to become your new go-to dessert recipe! Made with pound cake, strawberry, and homemade whipped cream layers, it features everything you know and love about this dessert in miniature form!

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Ingredients  

1x2x3x

Shortcakes:

• 1 cup unsalted butter (at room temperature)
• 1 cup coconut sugar (can sub cane sugar)
• 4 large eggs
• 1.5 tsp vanilla extract
• 1/2 tsp almond extract
• 2 cups all purpose flour (can sub 1:1 gluten free flour blend I like King Arthurs)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup plain greek yogurt
• 1/4 cup milk or nut-milk

Strawberry layer:

• 4 cups strawberries (sliced)
• 2 tbsp coconut sugar

Whipped cream:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar (can sub cane sugar or coconut sugar)

Instructions

• Preheat the oven to 350°F and generously coat 4, 7oz ramekins with non-stick spray.
• In a stand mixer with the whisk attachment, combine the softened butter and coconut sugar. Beat on medium speed until light and fluffy, about 2 minutes.
• Add the eggs in one at a time, beating well between each one.
• Then, add in the vanilla extract, almond extract, greek yogurt and milk. Whisk well.
• In a separate bowl, combine the flour, baking powder and salt.
• Slowly add in the dry ingredients and stop when it’s just combined. Be sure to scrape down the sides as needed. 
• Transfer the batter into your prepared ramekins and spread evenly with a spoon.
• Bake for 45 minutes or until a toothpick inserted into the center comes back clean and the tops are golden brown.
• Let rest for 2 minutes, then run a toothpick around the edges. Carefully flip the ramekins upside down using pot holders to remove your pound cake. Let cool on a cooling rack for 20 minutes. 
• In the meantime, slice the strawberries and toss with 1 tbsp of coconut sugar set aside.
• Add heavy cream and powdered sugar to a stand mixer and beat on medium-high speed for 3-5 minutes. Careful not to over whisk and create butter, stop when it’s light and fluffy. Taste and add more sugar if desired. I prefer mine lightly sweetened. 
• Assemble your shortcakes by slicing each pound cake in half and layering with whipped cream and strawberries in your favorite dish or fancy glass and enjoy! 

Notes

• Use room temperature butter: Not only will softened butter cream a lot easier, but it will also make your cakes tender and moist. I recommend removing it from the fridge at least 30 minutes before you get started for the best results. 

• Macerate the strawberries: The longer you leave the strawberries to sit in the sugar, the stronger the berry taste will be! Aim to let them sit for about 15 minutes before assembling your mini strawberry shortcake recipe.
• Chill the bowl and beaters before you make your homemade whipped cream for the best texture. I usually pop mine in the freezer while I’m making the pound cake layer! Another quick tip for the best whipped cream: stop beating as soon as stiff peaks form. Overwhipping can cause a grainy texture and will result in butter!

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!