Ingredients
Vanilla Cake
- 3 cups vanilla cake crumbs (store-bought or homemade)
Alternative Options: If you want a no-bake option, use crushed vanilla wafers, graham crackers, or shortbread cookies instead of cake crumbs.
Strawberry Sauce
- 1 pound strawberries (fresh or frozen)
- ¼ cup granulated sugar
Alternative Options: If strawberries are not in season, frozen berries work well. You can also use pre-made strawberry preserves, adjusting the sugar to taste.
Cream Cheese Whipped Cream
- 4 ounces cream cheese (cold)
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream
Alternative Options: For a lighter version, replace the cream cheese with Greek yogurt or mascarpone cheese. If you prefer a dairy-free option, use coconut cream instead of heavy cream.
Topping
- ½ cup fresh strawberries (diced)
This recipe makes approximately 28 individual 2-ounce dessert cups. If preparing for a smaller group, simply halve the ingredients accordingly.
Instructions
Step 1: Prepare the Vanilla Cake
If using store-bought cake, crumble it into small pieces and set aside. If baking your own vanilla cake, follow the instructions on a box mix or use a homemade vanilla cake recipe. Once baked and fully cooled, crumble the cake into small pieces.
For a no-bake version, crush vanilla wafers or shortbread cookies into fine crumbs using a food processor or rolling pin.
Step 2: Make the Strawberry Sauce
In a medium saucepan, combine the strawberries and granulated sugar. Cook over medium-low heat, stirring occasionally. As the strawberries soften, mash them with a fork or potato masher to release their juices. Continue cooking until the mixture thickens, about 15 minutes. Transfer the strawberry sauce to a heatproof bowl and allow it to cool to room temperature.
Step 3: Prepare the Cream Cheese Whipped Cream
Using an electric hand mixer or a stand mixer fitted with a whisk attachment, beat the cold cream cheese and powdered sugar on medium speed until smooth. Scrape down the sides of the bowl as needed. Add the vanilla extract.
Reduce the mixer speed to low and slowly drizzle in the heavy cream. Once all the heavy cream is incorporated, increase the speed to medium-high and whip until stiff peaks form. This means that when you lift the whisk, the cream should hold its shape.
Step 4: Assemble the Dessert Cups
Fill each 2-ounce dessert cup about halfway with cake crumbs. Spoon the cooled strawberry sauce over the cake layer, ensuring each cup gets an even amount. Pipe or spoon the cream cheese whipped cream on top. Garnish each dessert cup with diced fresh strawberries.
Step 5: Chill and Serve
Cover the dessert cups with lids or plastic wrap and refrigerate for at least 30 minutes before serving. These cups can be stored in the refrigerator for up to three days. They can also be left at room temperature for about 30 minutes before serving to allow the flavors to blend.
Notes
- Making the Cake Crumbs Evenly Sized: If using homemade cake, allow it to cool completely before crumbling to prevent sticky or uneven pieces.
- Thickening the Strawberry Sauce: If the sauce is too runny, continue simmering until it reduces. If it thickens too much, add a small amount of water or lemon juice to loosen it.
- Whipping the Cream Cheese Mixture: Ensure the cream cheese is cold for a firm texture. If it becomes too soft, refrigerate the mixture for 10 minutes before continuing to whip.
- Piping vs. Spoon Application: If you do not have a piping bag, use a plastic sandwich bag with the tip cut off for a neater presentation. Alternatively, simply spoon the whipped cream onto the dessert cups.
- Serving Temperature: These dessert cups taste best when served chilled. If making them ahead of time, store them in the refrigerator until ready to serve.
- Prep Time: 40 minutes
- Cook Time: 15 minutes