Ingredients
Equipment
Method
Prep and make berry layer
- Slice the strawberries and toss them with 1 tbsp granulated sugar until glossy, about 5 minutes, so they begin to release juice (no oven needed).
- Let the berries sit at room temperature, 5 minutes, while you whip the cream so the juices lightly thicken for layering.
Whip cream
- Whip the cold heavy cream with powdered sugar and vanilla using a stand mixer until soft peaks form, 3-5 minutes, and the cream looks thick and scoopable (pause to scrape the sides).
Assemble cups
- Spoon a layer of whipped cream into serving cups, 1-2 tbsp per cup, then add a layer of sweetened berries so the red shows through (aim for even heights).
- Repeat with remaining whipped cream and berries until cups are filled, then chill for 10 minutes so layers set slightly and look neat.
Notes
For the cleanest layered look, keep ingredients cold and assemble just before serving; if you’re prepping ahead, mix the berries and whip the cream separately, then assemble within 2 hours. Refrigerate assembled cups up to 2 days; freeze is not recommended due to texture changes. If you want a lighter option, use half-and-half or a reduced-fat cream substitute, but expect softer peaks.
