Description
Enjoy the quintessential flavors of summer with these elegant, no-bake strawberry shortcake cups. Layers of soft sponge cake, ripe strawberries macerated in sugar, and luscious mascarpone cream create a refreshing, oven-free dessert perfect for gatherings or lazy afternoons. A vibrant, homemade edible masterpiece in a glass!
Ingredients
1 cup fresh strawberries, hulled
1/4 cup granulated sugar for strawberries
2 pre-made sponge cake rounds (about 8 oz total), cut into 1-inch dices
1 cup mascarpone cheese
1/2 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
Fresh mint leaves for garnish
Instructions
Finely chop strawberries and mix with sugar. Let macerate 5-10 minutes to release juices.
In small cups, add a layer of sponge cake pieces
Spread a layer of strawberry mixture over the cake.
In a bowl, whip mascarpone with cream, powdered sugar, and vanilla until smooth.
Top each cup with a dollop of mascarpone cream and fresh strawberries
Garnish with mint leaves and refrigerate 30 minutes before serving
Notes
Use ripe in-season strawberries for best flavor
Chill at least 2 hours for cream to firm
Store refrigerated and consume within 24 hours
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 22g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 40mg