Kirby Strawberry Shortcake Cups by Tonytanghulu

Ingredients

• 450g (1 lb) fresh strawberries, hulled and diced
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 250g (9 oz) store-bought sponge cake or pound cake, cubed
• 250ml (1 cup) heavy whipping cream, chilled
• 1 tbsp powdered sugar

Instructions

1. Combine diced strawberries, 2 tablespoons of granulated sugar, and vanilla extract in a medium bowl; toss well and let sit for 10 minutes to macerate.
2. Whip the heavy cream and powdered sugar in a separate bowl until stiff peaks form, about 3-5 minutes.
3. Layer a small amount of cake cubes into the bottom of four cups until ready to serve.
4. Spoon a portion of the macerated strawberries over the cake, including some of the released juices until ready to serve.
5. Top with a generous dollop of whipped cream until ready to serve.
6. Repeat the layers once more, finishing with a final dollop of whipped cream on top until ready to serve.