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Strawberry Shortcake Cups
CreamRight
A fresh take on a timeless favorite, these layered shortcake cups pair sweet, syrupy strawberries with tender biscuits and billows of vanilla whipped cream. Perfectly portioned and irresistibly summery, they’re a crowd-pleasing dessert for any warm weather gathering.
Easy
<30 Mins
Serves 6-8
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Ingredients
1 lb
Fresh strawberries (hulled and sliced)
2 tbsp
Granulated sugar (for macerating)
1 cup
Heavy cream (cold)
2 tbsp
Powdered sugar
1 tsp
Vanilla extract
6–8
Baked shortcakes or biscuits (store-bought or homemade)
Optional
Fresh mint or extra strawberries for garnish
450 g
Fresh strawberries (hulled and sliced)
25 g
Granulated sugar (for macerating)
240 ml
Heavy cream (cold)
15 g
Powdered sugar
5 ml
Vanilla extract
6–8
Baked shortcakes or biscuits (store-bought or homemade)
Optional
Fresh mint or extra strawberries for garnish
Instructions
1
Place the sliced strawberries in a bowl and toss with granulated sugar. Let them sit for 15–20 minutes to macerate and develop syrupy juices.
2
In a measuring cup, gently combine cold heavy cream, powdered sugar, and vanilla extract.
3
Pour into your CreamRight dispenser, charge with 1 Ultra-Purewhip N₂O charger, shake well, and refrigerate until ready to serve.
4
Slice shortcakes or biscuits in half horizontally and place half at the bottom of a serving glass or mason jar. Spoon a generous layer of macerated strawberries (with juices) onto the bottom half.
5
Dispense whipped cream over the strawberries.
6
Place the top half of the biscuit over the cream. Top with an additional dollop of whipped cream and a spoonful of berries.
7
Garnish with a mint sprig or a whole strawberry. Serve immediately for the best texture and presentation.
