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Strawberry Shortcake Cups for Sunny Party Tables

These Strawberry Shortcake Cups are layered with creamy white chocolate filling, strawberry glaze, ganache-coated pound cake cubes, and more strawberries for an easy individual dessert.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 34 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 6 ounces low-fat cream cheese room temperature
  • 1 1/2 cups powdered sugar
  • 4 ounces white chocolate melted
  • 1 teaspoon pure vanilla extract or 1 1/2 teaspoons vanilla bean paste
  • 8 ounces frozen whipped topping thawed
For the Strawberry Glaze
  • 2 pints fresh strawberries washed and sliced into small pieces
  • 1/2 cup granulated sugar
  • 4 ounces strawberry glaze regular or sugar-free
For the Ganache
  • 2 ounces heavy cream
  • 4 ounces white chocolate cut into small pieces
For Assembly
  • 32 ounces pound cake cubed from 2 16-ounce loaves

Equipment

  • Hand mixer
  • Large mixing bowl
  • Medium bowl
  • Small saucepan
  • Heat-safe bowl
  • Rubber spatula
  • spoon
  • Slotted spoon
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Six individual dessert cups

Method
 

  1. Using a hand mixer, beat the cream cheese until light and smooth, about 2 minutes.
  2. Add the powdered sugar, melted white chocolate, and vanilla. Mix until combined.
  3. Fold in the whipped topping and set aside.
  4. Add the sliced strawberries and granulated sugar to a bowl. Stir and let stand for at least 3 to 4 minutes.
  5. Add the strawberry glaze and mix well. Set aside.
  6. Heat the heavy cream in a small saucepan over medium heat until simmering, about 5 minutes.
  7. Remove from heat and pour over the chopped white chocolate. Stir until the chocolate is completely melted, about 1 minute.
  8. Allow the ganache to cool to room temperature, stirring occasionally.
  9. Place a large spoonful of filling into the bottom of a cup.
  10. Using a slotted spoon, top with a large spoonful of strawberry glaze mixture.
  11. Dip 6 to 8 cubes of pound cake into the cooled ganache and place on top of the strawberries.
  12. Top with another large spoonful of filling.
  13. Finish with another heaping spoonful of strawberry glaze mixture.
  14. Repeat with the remaining cups.

Notes

Make sure the ganache is cooled before dipping the pound cake.
Use a slotted spoon for the strawberry layer to control excess liquid.
Keep chilled until ready to serve.