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Close-up of a layered strawberry lemon mousse cup topped with whipped cream, zest, and a purple edible flower.

Lemon Strawberry Shortcake Cups

Light and refreshing layered dessert cups made with sweet macerated strawberries, fluffy vanilla whipped cream, and soft sponge cake. Perfect for spring gatherings or an easy no-bake treat.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh strawberries sliced
  • 2 tablespoons honey
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 cups whipped cream
  • 1 teaspoon vanilla extract
  • 8 small sponge cake cups or cubed vanilla cake
  • 2 tablespoons powdered sugar
  • fresh mint leaves for garnish

Equipment

  • Mixing Bowl
  • Serving Cups

Method
 

  1. In a medium bowl, combine the sliced strawberries, honey, lemon zest, and lemon juice. Stir gently and let rest for 10-15 minutes to release natural juices and create a light syrup.
  2. In a separate bowl, mix the whipped cream with vanilla extract and powdered sugar until smooth and slightly firm.
  3. If using whole sponge cake, cut into small bite-sized cubes for layering.
  4. Place a layer of sponge cake at the bottom of each serving cup.
  5. Spoon a generous layer of macerated strawberries over the cake, allowing syrup to soak in.
  6. Add a thick layer of vanilla whipped cream on top.
  7. Repeat the layers once more for presentation.
  8. Garnish with fresh mint leaves and a small sprinkle of lemon zest.
  9. Chill for 20-30 minutes before serving for best flavor and texture.

Notes

For extra flavor, substitute part of the whipped cream with mascarpone cheese for a richer texture.