Easy Strawberry Shortcake Cups
A Simple & Delicious Dessert!
Ingredients
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
Assembling
- Fresh strawberries chopped
- Homemade or store-bought whipped cream
Instructions
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
- 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!
Notes
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 shortcake cups in the fridge for up to 2 days, but they’re best enjoyed fresh!
Tried this recipe?Let us know how it was!