Description
No-bake strawberry shortcake cups in individual servings! These refreshing desserts combine creamy white chocolate-infused filling, juicy macerated strawberries, and tender pound cake. Perfect for summer gatherings or quick treats.
Ingredients
6 ounces low-fat cream cheese (170 grams), room temperature
1½ cups powdered sugar (170 grams)
4 ounces white chocolate (113 grams), melted
2 cups fresh strawberries, hulled and sliced
3 cups pound cake, cubed
1 teaspoon vanilla extract
1 tablespoon granulated sugar (for strawberries)
6 cups heavy cream, whipped to stiff peaks (optional)
Sprinkle of fresh strawberries and mint leaves (for garnish)
Instructions
Melt white chocolate in a microwave-safe bowl at 20-second intervals, stirring until smooth; let cool slightly.
In a large bowl, blend cream cheese and powdered sugar until creamy. Fold in melted white chocolate and vanilla extract.
To macerate strawberries: Toss sliced strawberries with granulated sugar; let sit 10–15 minutes.
In cocktail glasses or small cups, layer 1 tablespoon cream cheese mixture, followed by a layer of strawberries, then a layer of pound cake cubes. Repeat layers.
Top with whipped cream (if using) and garnish with fresh strawberries and mint leaves. Chill until serving.
Notes
Use halal-certified cream cheese and white chocolate if required.
Assemble ahead and refrigerate up to 4 hours. Add whipped cream just before serving for fresh texture.
Substitute pound cake with gluten-free bread for dietary needs. Store leftovers in an airtight container for 24 hours.
- Prep Time: 30
- Category: Recipes
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg