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Strawberry Shortcake Cups with Lemony Pound Cake Recipe

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3.9 from 22 reviews

  • Author: Ava
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings

Description

Delight in these refreshing Strawberry Shortcake Cups featuring tender lemon-infused pound cake, macerated fresh strawberries, and silky stabilized whipped cream. Perfectly portioned for 10 servings, these cups combine zesty lemon flavors and sweet berries with creamy frosting for an elegant, easy-to-make dessert.

Ingredients

Lemon Pound Cake

  • 180 grams all-purpose flour, sifted (1 1/2 cups)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 260 grams granulated sugar (1 1/3 cups)
  • 2 teaspoons lemon zest (from 1 large lemon)
  • 228 grams unsalted butter, softened (1 cup)
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, room temperature
  • 120 grams full-fat sour cream, room temperature (1/2 cup)

Stabilized Whipped Cream

  • 2 teaspoons plain gelatin
  • 45 milliliters cold water (3 tablespoons)
  • 480 milliliters cold heavy whipping cream (2 cups)
  • 50 grams granulated sugar (1/4 cup)
  • 2 teaspoons pure vanilla extract

Spiked Strawberries

  • 908 grams fresh strawberries (2 pounds)
  • 66 grams sugar (1/3 cup)
  • 30 milliliters Triple Sec or fresh orange juice (2 tablespoons)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a loaf pan with baking spray and line the bottom with parchment paper, leaving an overhang on the sides for easy removal.
  2. Mix Dry Ingredients: In a small bowl, whisk together the sifted all-purpose flour, baking powder, and Kosher salt. Set aside.
  3. Make Lemon-Sugar Mixture: In a large mixing bowl, combine granulated sugar and lemon zest. Beat with a stand or hand mixer for 30-60 seconds until fragrant and oils are released.
  4. Cream Butter and Sugar: Add softened unsalted butter to the lemon-sugar mixture and beat for 3-4 minutes until very light and fluffy. Scrape down the bowl as needed.
  5. Incorporate Eggs and Flavorings: Add eggs one at a time, mixing well after each addition despite a possible curdled look. Then mix in vanilla extract and sour cream until smooth.
  6. Add Dry Ingredients: Gently fold in the dry flour mixture until just combined with no streaks. Avoid over-mixing to maintain a thick batter.
  7. Bake the Pound Cake: Spread the batter evenly into the prepared loaf pan. Bake, checking for doneness starting at 1 hour. It may take up to 1 hour and 20 minutes. Tent with foil if browning too fast. A toothpick inserted should come out with a few moist crumbs.
  8. Cool and Cut Cake: Allow the cake to cool completely on a wire rack. Use the parchment paper overhang to lift the cake from the pan. Slice into 1/2-inch cubes.
  9. Prepare Gelatin Mixture: Whisk gelatin and cold water in a small bowl and let sit for 3-4 minutes until solid. Microwave 8-10 seconds until melted and liquidy, then cool slightly.
  10. Whip Cream: In a large bowl, combine cold heavy cream, sugar, and vanilla extract. Beat with a mixer until soft peaks form.
  11. Stabilize Whipped Cream: While mixing on medium-high speed, slowly drizzle in the melted gelatin mixture. Continue beating until medium-stiff peaks form.
  12. Prepare Strawberries: Remove stems and thinly slice strawberries. Place them in a medium bowl.
  13. Macerate Strawberries: Add sugar and Triple Sec or orange juice to the strawberries. Stir and let sit 5-10 minutes until juices form and sugar dissolves.
  14. Assemble Cups – First Layer: Place a layer of pound cake cubes into each cup, followed by a spoonful of strawberries. Leave excess strawberry juice behind to prevent sogginess.
  15. Pipe Whipped Cream: Using a piping bag fitted with a large round tip, add a thin layer of stabilized whipped cream over the strawberries.
  16. Repeat Layers: Add another layer of pound cake cubes, strawberries, and whipped cream on top. Serve immediately and enjoy!

Notes

  • Ensure all ingredients like eggs and sour cream are at room temperature for better mixing and texture.
  • Be careful not to over-mix the batter to keep the cake tender.
  • If you don’t have Triple Sec, fresh orange juice works well as a subtle alternative.
  • The stabilized whipped cream holds its shape longer, ideal for assembling ahead of time.
  • Chilling the cups before serving can enhance flavors and texture.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/strawberry-shortcake-cups-with-lemony-pound-cake-recipe/