Description
Strawberry Shortcake Cups are beautiful individual trifles layered with creamy filling, sweet strawberry glaze, pound cake, and white chocolate ganache.
Ingredients
For the filling:
- 6 ounces low-fat cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 4 ounces white chocolate, melted
- 1 teaspoon pure vanilla extract
- 8 ounces frozen whipped topping, thawed
For the strawberry glaze:
- 2 pints fresh strawberries, washed and sliced into small pieces
- 1/2 cup granulated sugar
- 4 ounces strawberry glaze
For the ganache:
- 2 ounces heavy cream
- 4 ounces white chocolate, cut into small pieces
For assembly:
- 32 ounces pound cake, cubed
Instructions
1. Using a hand mixer, beat the cream cheese until light and smooth, about 2 minutes.
2. Add the powdered sugar, melted white chocolate, and vanilla, and mix until combined.
3. Fold in the whipped topping and set aside.
4. Macerate the strawberries by adding granulated sugar, stirring, and letting stand for at least 3-4 minutes.
5. Add the strawberry glaze to the strawberries and mix well, then set aside.
6. Heat the heavy cream in a small saucepan over medium heat until simmering, about 5 minutes.
7. Remove from the heat and pour the cream over the chopped white chocolate.
8. Stir until the chocolate is completely melted, about 1 minute.
9. Let the ganache cool to room temperature, stirring occasionally.
10. Place a large spoonful of filling into the bottom of each cup.
11. Using a slotted spoon, top with a large spoonful of the strawberry glaze mixture.
12. Dip 6-8 cubes of pound cake into the ganache and place them on top of the strawberries.
13. Top with another large spoonful of filling.
14. Finish each cup with another heaping spoonful of the strawberry glaze mixture.
15. Repeat with the remaining cups and serve chilled.
Notes
Make sure the ganache cools to room temperature before dipping the cake so it does not soak into the cake layer.
The ganache helps keep the pound cake from getting soggy from the strawberry glaze.
Store strawberry shortcake cups in an airtight container in the refrigerator for up to 3 days.
Vanilla bean paste can be used instead of vanilla extract.
Nutrition
- Serving Size: 1 shortcake cup
- Calories: 1097
- Sugar: 148g
- Sodium: 1114mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: N/A
- Carbohydrates: 197g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 189mg