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hyper-realistic photo of three berry shortcake cups arranged on a round white ceramic plate, clear dessert cups filled with visible 1-inch cubes of soft golden pound cake, layers of fluffy white whipped cream, sliced bright red strawberries, whole deep blue blueberries, a few raspberries on top, fresh and glossy fruit, soft creamy texture, clean distinct layers, set on a white marble kitchen counter in a bright white kitchen, crisp natural window light, airy editorial food photography, realistic colors, realistic fruit sizes, sharp focus, no people, no hands, no text, no watermark

Berry Shortcake Cups

Soft pound cake, whipped cream, and fresh berries make these cups look festive without much work. The layers stay pretty and easy to serve, which makes them great for a summer party.
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Prep Time 25 minutes
Servings 12

Ingredients
  

  • 1 store-bought pound cake cut into 1-inch cubes
  • 2 cups sliced strawberries
  • 1 1/2 cups blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 2 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • A few raspberries on top optional

Instructions
 

  • Toss the strawberries with the sugar and lemon juice.
  • Let them sit for 15 minutes.
  • Beat the heavy cream, powdered sugar, and vanilla until medium peaks form.
  • Add a layer of pound cake cubes to each clear cup.
  • Spoon in a little whipped cream.
  • Add strawberries and a few blueberries.
  • Repeat the layers once more.
  • Finish with extra whipped cream and a few berries on top.
  • Chill for up to 4 hours before serving.