👩🍳 Instructions
Prepare the strawberries
Place sliced strawberries in a bowl and sprinkle with granulated sugar.
Stir gently to coat, then let sit for about 20 minutes until juicy and syrupy.
Cut the cake
While the strawberries rest, cut the pound cake into small bite-sized cubes.
Make whipped cream
In a mixing bowl, combine:
Heavy whipping cream
Powdered sugar
Vanilla extract
Beat with a hand mixer until soft peaks form (light and fluffy).
Refrigerate until ready to use.
Assemble the cups
In each dessert cup, layer:
A layer of pound cake cubes
A layer of strawberries with syrup
A layer of whipped cream
Repeat layers until the cup is filled.
Top and garnish
Finish with a swirl of whipped cream, a whole strawberry, and optional mint leaves.
Serve or chill
Serve immediately or refrigerate for up to a few hours before serving.
💡 Tips
Letting the strawberries sit is key—it creates that classic sweet syrup.
For extra flavor, you can add a splash of lemon juice or a little liqueur to the strawberries.
Chill the cups before serving for the best texture.
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