Ingredients
Method
Macerate the strawberries
- Toss the sliced fresh strawberries with the sugar in a bowl, then let them sit for 15 minutes to release juices.
Whip the cream
- Whip the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form, about 3–5 minutes, turning the bowl as you whip.
Layer the cups
- Add a layer of cubed shortcake to four clear cups (one cup at a time), ensuring visible golden pieces at the bottom.
- Spoon whipped cream over the shortcake layer until it covers the cake, creating a thick, fluffy layer you can see through the glass.
- Top with strawberries and their juice, distributing berries evenly so each cup has bright red pieces and glossy syrup.
- Repeat the layers—shortcake, whipped cream, then strawberries—ending with a dollop of whipped cream and a whole strawberry on top for a clear, side-view stack.
- Garnish each cup with fresh mint leaves if desired, placing them on top near the whipped cream swirl.
Chill and serve
- Refrigerate the cups for 30 minutes to set the layers, then serve chilled for distinct strata in each glass.
Notes
Pro tip: for the cleanest layers, keep the whipped cream cold and chill the cups until the strawberries stop looking watery on the surface. Store covered in the refrigerator up to 2 days; for best texture, do not freeze. If you want a lighter option, use low-fat whipped topping instead of heavy whipping cream (texture will be slightly softer).