This deconstructed version of classic strawberry shortcake is a must for parties! It’s one of my favorite 4th of July recipes, too! The secret ingredient? White chocolate. I dipped each piece of shortcake in white chocolate ganache, and I mixed the whipped cream filling with melted white chocolate. Decadent. Sinful. Made for spring and summer BBQs!
What’s in This Strawberry Shortcake Cups Recipe?
Low-Fat Cream Cheese: Makes the cream layer rich, creamy, and tangy– like cheesecake! Sugar: Powdered sugar sweetens the cream layer, while granulated sugar sweetens the strawberry glaze. White Chocolate: Adds delicious white chocolate flavor to the cream layer and forms the base of the luxurious white chocolate ganache. Vanilla Extract: Enhances the overall flavor of the cream layer. Frozen Whipped Topping: Makes the cream layer light and fluffy. Strawberries: Fresh strawberries add a beautiful texture and flavor. Frozen berries are too soggy for this recipe and the flavor isn’t nearly as good. Strawberry Glaze: Enhances the overall flavor of the strawberries. Heavy Cream: Makes the ganache smooth and silky. Pound Cake: I used store-bought to keep things easy. Most trifles use pound cake, but you can also use Angel food cake, yellow cake, or even shortbread cookies.
Tips for Success
I layered my shortcake cups in 8-ounce glass jars, but wine glasses would also work well for an elegant touch. Plastic cups are great for parties for easy disposal. This recipe calls for macerating the strawberries. That simply means to slice the berries and let stand a few minutes for the juices to form a light sauce. Make sure to let the ganache cool to room temperature before using it.
How to Store
The pound cake in these strawberry shortcake cups will begin to turn soggy after just a few hours, so I recommend enjoying these on the day they are made. They will keep for up to 3 days in the refrigerator if needed.
How to Make Strawberry Shortcake Cups Step by Step
Whip the Filling: Using a hand mixer, beat 6 ounces (¾ brick) of low-fat cream cheese until light and smooth, about 2 minutes. Add 1½ cups of powdered sugar, 4 ounces of melted white chocolate, and 1 teaspoon of vanilla extract, and mix until combined. Lighten the Filling: Fold in 8 ounces (1 tub) of thawed frozen whipped topping and set aside. Make the Glaze: Macerate 2 pints of sliced strawberries by adding ½ cup of granulated sugar, stirring, and letting stand for at least 3-4 minutes. Add 4 ounces of strawberry glaze and mix well; set aside. Make the Ganache: Heat 2 ounces of heavy cream in a small saucepan set over medium heat until simmering, about 5 minutes. Remove from the heat and pour over 4 ounces of chopped white chocolate, stirring until the chocolate is completely melted, about 1 minute. Allow to cool, stirring occasionally. Make sure it is cooled to room temperature before proceeding. If the mixture is too hot it will soak into the cake layer. Add the Flling: Place a large spoonful of the filling into the bottom of a cup. Top with Glaze: Using a slotted spoon, top with a large spoonful of the strawberry glaze mixture. Layer the Pound Cake: Dip 6-8 cubes of pound cake (from a 32-ounce cake) into the ganache and place on top of the strawberries. The ganache will keep the cake from getting soggy from the glaze mixture. Add More Filling: Top with another large spoonful of the filling. Top and Serve: Finish the trifle with another heaping spoonful of the strawberry glaze mixture. Repeat with the remaining cups.
