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No-Bake Strawberry Shortcake Cups - Easy, Fresh, and Ready Fast

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Fresh strawberries: About 1 pound, hulled and sliced.
  • Granulated sugar: 2–3 tablespoons to macerate the berries.
  • Lemon juice: 1 teaspoon for brightness (optional).
  • Heavy whipping cream: 1 cup, chilled.
  • Powdered sugar: 2–3 tablespoons for the cream.
  • Vanilla extract: 1 teaspoon.
  • Mascarpone or cream cheese: 3–4 ounces, softened (optional for extra body).
  • Shortbread cookies, vanilla wafers, or graham crackers: 1½–2 cups, crushed into crumbs.
  • Unsalted butter: 2 tablespoons, melted (optional, helps bind crumbs).
  • Pinch of salt: To balance flavors.
  • Glass cups or jars: 6–8 small cups or 4 larger ones.

Method
 

  1. Prep the strawberries: Toss sliced strawberries with granulated sugar and lemon juice. Let sit 10–15 minutes until they release juices and turn glossy.
  2. Make the crumb layer: Crush cookies or crackers into fine crumbs. Stir in a pinch of salt and melted butter until it resembles wet sand. If skipping butter, just use the crumbs as-is.
  3. Whip the cream: Beat cold heavy cream with powdered sugar and vanilla to soft peaks. For extra stability, beat the mascarpone or cream cheese separately until smooth, then fold it into the whipped cream.
  4. Layer the cups: Spoon a couple tablespoons of crumbs into each cup. Add a layer of strawberries with some of their syrup. Top with a generous dollop of cream. Repeat layers if your cups are tall.
  5. Finish and chill: Top with a few strawberry slices and a sprinkle of crumbs. Chill 20–30 minutes to let flavors meld, or serve right away if you’re in a rush.
  6. Serve: Enjoy cold. Add fresh mint, lemon zest, or a drizzle of strawberry syrup if you like.