Strawberry Shortcake Dessert Cups

Step 1

(If baking your own cake) Bake vanilla cake according to box mix directions or a homemade vanilla or white cake. Check out my recipes for Classic Vanilla Cake or Classic White Cake. *See ingredient information for no bake options.

Step 2

Crumble the vanilla cake into small pieces. Portion the cake pieces into 28 2-ounce plastic cups, filling each cup about ½ full.

Step 3

To make the strawberry sauce, combine strawberries and granulated sugar in a medium saucepan. Place over medium-low heat stirring occasionally. Cook the strawberries until softened and thickened, approximately 15 minutes. Break the strawberries up with a fork or potato masher. Transfer to a heat-proof bowl to cool to room temperature.

Step 4

To make the cream cheese whipped cream, use an electric hand mixer or stand mixer fitted with a whisk attachment. Whip cold cream cheese and powdered sugar on medium speed until smooth. Scrape the sides and bottom of the bowl as needed. Add in the vanilla extract. Turn the mixer to low speed and slowly drizzle in the heavy cream. Once all the heavy cream is added, scrape the sides and bottom of the bowl. Turn the speed to medium-high and whip the frosting until stiff peaks form.

Step 5

Portion the cooled strawberry sauce over the vanilla cake crumbs in the cups. Spoon or pipe on the cream cheese whipped cream. Add diced strawberries to the top of each dessert cup for garnish.

Step 6

Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.