EASY Strawberry Shortcake Cups
No need to buy dessert! You can make up these easy strawberry shortcake cups in just a few minutes for your next party.
These delicious strawberry phyllo cups remind me of picking strawberries when I was little. My grandma and I ate so many strawberries while we were picking. And they were so sweet and yummy!
I wanted to bring a bit of nostalgia to this recipe by using fresh strawberries to create a simple dessert that’s perfect for Easter, Mother’s Day, 4th of July, or anytime really.
This 4-ingredient strawberry dessert is a crowd-pleaser!
My Other Strawberry Desserts You Might Like
- Cheesecake Strawberries
- Strawberry Fudge
- Strawberry Shortcake Bark
- Strawberry Milk Cupcakes
- Strawberry Pop Tarts
- Strawberry Cake Mix Cookies
Ingredients You’ll Need For The Strawberry Shortcake Cups
- Phyllo dough
- Strawberries
- Sugar
- Whipped cream
How To Make The Individual Strawberry Shortcake Cups
Preheat the oven to 325 degrees.
Grease a mini muffin pan.
Arrange a phyllo dough sheet on a large cutting board and lightly spray with cooking spray or use butter and a pastry brush. Layer another sheet of phyllo dough on top of that, and repeat these steps until you have 5 layers.
Using a pizza cutter, cut in 12 squares.
Arrange a square into each of 12 cavities of the muffin pan, gently pushing it to the bottom and against the sides.
Transfer the pan to the oven and bake for 10 minutes, then remove and allow to cool.
While the phyllo dough is baking, cut the strawberries into very small chunks, and add them to a bowl.
Sprinkle sugar over the strawberries and stir to combine.
Chill in the refrigerator until the phyllo dough cups are baked and cooled.
Remove the phyllo cups from the muffin pan, and fill with the strawberry mixture.
Top with whipped cream when ready to serve.
Easy Strawberry Shortcake Cups
Ingredients
- 5 sheets of phyllo dough
- ½ pound strawberries
- 1 Tbsp sugar
- Whipped cream
Instructions
- Preheat the oven to 325 degrees.
- Grease a mini muffin pan.
- Arrange a phyllo dough sheet on a large cutting board and lightly spray with cooking spray or use butter and a pastry brush. Layer another sheet of phyllo dough on top of that, and repeat these steps until you have 5 layers.
- Using a pizza cutter, cut in 12 squares.
- Arrange a square into each of 12 cavities of the muffin pan, gently pushing it to the bottom and against the sides.
- Transfer the pan to the oven and bake for 10 minutes, then remove and allow to cool.
- While the phyllo dough is baking, cut the strawberries into very small chunks, and add them to a bowl. Sprinkle sugar over the strawberries and stir to combine.
- Chill in the refrigerator until the phyllo dough cups are baked and cooled.
- Remove the phyllo cups from the muffin pan, and fill with the strawberry mixture.
- Top with whipped cream when ready to serve.
