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Strawberry Shortcake Cups Recipe

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4.3 from 2 reviews

Delight in these Strawberry Shortcake Cups featuring layers of creamy white chocolate and cream cheese filling, fresh macerated strawberries in a sweet glaze, moist pound cake dipped in luscious white chocolate ganache, all assembled in individual servings perfect for any occasion.

Ingredients

Filling

  • 6 ounces low-fat cream cheese (170 grams, room temperature, about ¾ brick)
  • 1½ cups powdered sugar (170 grams)
  • 4 ounces white chocolate (113 grams, melted)
  • 1 teaspoon pure vanilla extract (4 grams or 1½ teaspoons vanilla bean paste)
  • 8 ounces frozen whipped topping (227 grams, thawed, such as Cool Whip)

Glaze

  • 2 pints fresh strawberries (907 grams, washed and sliced into small pieces)
  • ½ cup granulated sugar (100 grams)
  • 4 ounces strawberry glaze (113 grams, sugar-free or regular, such as Marzetti)

Ganache

  • 2 ounces heavy cream (57 grams)
  • 4 ounces white chocolate (113 grams, cut into small pieces)

Assembly

  • 32 ounces pound cake (907 grams, cubed from 2 (16-ounce) loaves)

Instructions

  1. Prepare the Filling: Using a hand mixer, beat the room temperature cream cheese until light and smooth, about 2 minutes. Add the powdered sugar, melted white chocolate, and vanilla extract, mixing until all ingredients are combined. Gently fold in the thawed whipped topping and set the mixture aside.
  2. Make the Glaze: Macerate the sliced fresh strawberries by tossing them with granulated sugar. Let them stand for at least 3-4 minutes to draw out their juices. Stir in the strawberry glaze thoroughly and set aside to combine flavors.
  3. Prepare the Ganache: Heat the heavy cream in a small saucepan over medium heat until it reaches a simmer, about 5 minutes. Remove from heat and immediately pour over the chopped white chocolate. Stir continuously until the chocolate is completely melted and smooth, about 1 minute. Allow the ganache to cool to room temperature, stirring occasionally to prevent solidifying. Ensure it is cooled before use to avoid soggy cake layers.
  4. Assemble the Cups: Start by placing a large spoonful of the cream cheese filling at the bottom of each serving cup. Using a slotted spoon, spoon a generous amount of the strawberry glaze mixture on top. Dip 6-8 cubes of pound cake into the cooled ganache, then arrange them over the strawberry layer; this coating prevents the cake from absorbing too much moisture. Add another heaping spoonful of the cream cheese filling over the cake, followed by a final spoonful of the strawberry glaze. Repeat this assembly with all cups to create approximately 6 individual servings.

Notes

  • Allow the ganache to fully cool before dipping the pound cake to prevent soggy layers.
  • Macerating the strawberries enhances the natural sweetness and creates a delicious syrupy glaze.
  • This recipe can be prepared ahead and refrigerated for a few hours to allow flavors to meld.
  • Use fresh, ripe strawberries for the best flavor and texture.
  • Substitute sugar-free strawberry glaze to reduce sugar content if desired.

Find it online: https://dishcooks.com/strawberry-shortcake-cups-recipe/