A Simple & Delicious Dessert!

There’s something so special about a light, fluffy, and sweet dessert that brings pure joy in every bite. These strawberry shortcake cake cups are the perfect combination of soft cake, creamy whipped topping, and juicy fresh strawberries, making them an irresistible treat for any occasion!

Whether you’re looking for a quick dessert for a gathering or just want to indulge in something sweet, this strawberry shortcake cake cups recipe is simple, delicious, and customizable.

Why You’ll Love This Recipe

Quick & Easy – No complicated steps, just mix, bake, and assemble!
Light & Refreshing – Perfect for warm days or a post-dinner treat.
Customizable – Use your favorite cake base and toppings!
Great for Meal Prep – Make ahead for easy grab-and-go desserts.

Ingredients for the Cake Layers

1 Sonora keto muffin mix (or any cake of choice)
1/3 cup maple syrup
2/3 cup water
1 tsp vanilla extract

How to Make the Cake Layers

Preheat your oven to 350°F (175°C) and line a 9×13-inch cake pan with parchment paper.
In a large mixing bowl, whisk together the muffin mix, water, maple syrup, and vanilla extract until fully combined.
Pour the batter into the prepared pan and bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before cutting.

Assembling Your Strawberry Shortcake Cups

What You’ll Need:

Fresh strawberries, chopped
Homemade or store-bought whipped cream

Once the cake is cooled, cut it into small circles using a biscuit cutter (or a knife).
Start layering: place a cake layer, top with whipped cream and fresh strawberries, then repeat for a beautiful stacked effect.
Serve immediately and enjoy every delicious bite!

Make It Your Own!

Feel free to use any cake you love! While I used Sonora keto muffin mix for a lighter option, this recipe works just as well with:
Classic vanilla cake for a traditional take
Pound cake for a denser, buttery texture
Gluten-free cake for a dietary-friendly option
Angel food cake for an extra light and airy bite

No matter which cake you choose, the combination of whipped cream and fresh strawberries will always be delicious!

FAQ – Common Questions

Can I make these ahead of time?
Yes! You can bake the cake in advance and store it in an airtight container. Assemble just before serving for the freshest taste.

Can I use frozen strawberries?
Fresh strawberries work best, but if using frozen, thaw and drain them first to avoid excess liquid.

How can I store leftovers?
Store assembled strawberry shortcake cake cups in the fridge for up to 2 days, but they’re best enjoyed fresh!

Try It & Share!

I’d love to see your recreations! If you make these strawberry shortcake cake cups, tag me on Instagram @karinabakeswithlove so I can see your delicious creations.

📌 Save this strawberry shortcake cake cups recipe for later & share it with someone who needs a sweet treat!

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