Strawberry Shortcake Dessert Cups

Strawberry Shortcake served in handheld cups

Strawberry Shortcake Dessert Cups – a super easy and delicious hand-held dessert! Made with layers of store-bought pound cake, whipped creamy pudding, and fresh strawberries.

Recipe modifications…

For the cake, I love using the Sara Lee’s poundcake you can get from the grocery store. It makes the whole thing so easy.

But you could definitely make your own. This is a great poundcake recipe.

You could also make a yellow cake. Store-bought mix it great!

Then for the whipped pudding layer – I looooooove using this fruit dip recipe. It is just so dang yummy and the creaminess it adds is the perfect combination with the soft fluffy cake. It also keeps better than layering with whipped cream. But you could do whipped cream instead of the pudding if you prefer.

Can you make these strawberry shortcake dessert cups ahead of time?


You can make all the components ahead of time. But I wouldn’t assemble the cups until an hour or two before ready to serve. This will prevent the strawberries from releasing too much juice. And potentially making the cake soggy.

You can get store bought cake or make the cake a day ahead.

And the whipped pudding can be made 3-4 days in advance.

Strawberry shortcake cups layered with pudding, storebought cake, and fresh strawberries

Where to serve these?

These are perfect for parties, bridal showers, baby showers, summer entertaining and potlucks!

Strawberry Shortcake Dessert Cups

Super easy and delicious hand-held dessert!
Print Pin Rate
Total Time: 1 hour
Servings: 12 shortcake cups


  • Parfait cups


For the whipped pudding:

  • 1 32 ounce container Low-Fat Vanilla Yogurt
  • 1 8 ounce container Lite Cool Whip
  • 1 3.4 ounce box dry instant vanilla pudding mix

For the shortcake cups:

  • 1 storebought poundcake diced into small cubes
  • 2 pints fresh strawberries sliced


For the whipped pudding:

  • In a large bowl, mix together vanilla yogurt, Cool Whip, and pudding mix until completely combined and you see no more lumps. The mixture will be a little bit gritty at first because the pudding hasn’t had a chance to dissolve into the yogurt mixture yet.
  • Cover with plastic wrap and allow to chill for about 30 minutes.

For the shortcake cups:

  • To assemble, alternate layering cake, pudding, and strawberries in small glasses. If you want to serve this a large dish with a spoon, do the same layers but in a 9×13-inch pan or large trifle dish.
  • Serve and enjoy!
If you make this recipe I'd love to hear in the comments!
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