Lemon Strawberry Shortcake

Lemon Strawberry Shortcake cups are layered with sweet strawberries, soft pound cake, and lemon infused whipped cream. A bright, summery dessert that’s simple yet elegant.

This post contains Amazon Affiliate links. Hot Eats and Cool Reads may receive a small commission for Amazon purchases made through these links at no cost to you. Thanks for your support!

JUMP TO RECIPE - PIN THIS RECIPE FOR LATER

Looking for more recipes, books, food and travel fun? Follow me!

Subscribe by Email, Facebook, Pinterest, Instagram and Facebook Recipe Group!

This post was last updated 2/2026.

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

• fresh strawberries
• powdered sugar
• heavy whipping cream
• lemon curd
• vanilla extract
• poundcake

Lemon Strawberry Shortcake served in individual cups is such a bright, cheerful dessert that feels extra special without being complicated. Fresh strawberries are lightly sweetened and layered with cubes of soft pound cake, then topped with a homemade whipped cream made even better with the addition of lemon curd. The lemony whipped cream adds a fresh, summery flavor that pairs perfectly with the juicy strawberries, because we all know lemon and strawberries just belong together.

This dessert comes together quickly using store bought pound cake and lemon curd, making it perfect for busy days, last minute guests, or simple family treats. If you have extra time, you can absolutely make the components from scratch for an even more homemade touch. Either way, these layered shortcake cups are perfect for a special someone, picnic spreads, brunch tables, or an easy after dinner treat the kids will love.

Need some more recipes to use fresh strawberries?? Try my Strawberry Pie Bars or Strawberry Lemonade!

Lemon desserts are some of our favorites! Check out these Lemon Cupcakes or this Lemon Fluff!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• For the best flavor, let the strawberries sit with the powdered sugar for at least 10-15 minutes so they release their natural juices. Chill your mixing bowl and beaters before whipping the cream to help it reach stiff peaks faster. For clean, pretty layers, use a piping bag or zip top bag with the corner snipped for the whipped cream. I used 9 ounce cups to serve these individual shortcakes.

• Angel food cake or vanilla sponge cake can be used in place of pound cake for a lighter texture. Store bought whipped topping can substitute for homemade whipped cream in a pinch, and lemon zest can be added if you don’t have lemon curd. You can also swap strawberries for raspberries, blueberries, or a mixed berry blend for a different twist.

Our favorite kitchen equipment and supplies used with this recipe:

• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Hefty Party Perfect Clear Plastic Cups
• Hamilton Beach 6-Speed Electric Hand Mixer with Whisk 
• Joie Strawberry Huller

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Total time

15 Min

Lemon Strawberry Shortcake

These individual strawberry shortcake cups combine fresh berries and creamy lemon whipped topping for the perfect balance of sweet and citrus. Easy to assemble and perfect for parties, picnics, or special treats.

Ingredients

• 1 pound fresh strawberries, sliced (reserving 4 slices for garnish)
• 4 tablespoons powdered sugar, divided
• 1 cup heavy whipping cream
• 6 tablespoons lemon curd
• 1 teaspoon vanilla extract
• 1 small poundcake, sliced into bite sized cubes

Instructions

1. In a small bowl, combine the sliced strawberries with 2 tablespoons of powdered sugar. Cover and set aside to macerate.
2. In a medium mixing bowl, add the remaining 2 tablespoons of powdered sugar, heavy whipping cream, lemon curd, and vanilla extract. Beat with an electric mixer on medium speed until stiff peaks form.
3. Evenly divide half of the strawberry mixture among the bottoms of small cups or bowls.
4. Add 4–5 cubes of pound cake over the strawberries in each cup.
5. Spoon about 3 tablespoons of the lemon whipped cream over the pound cake layer.
6. Evenly divide the remaining strawberries over the whipped cream layer.
7. Top with another 4–5 cubes of pound cake.
8. Finish each cup with about 2 tablespoons of whipped cream and garnish with a slice of strawberry.
9. Serve immediately.

Nutrition Facts

Calories

586

Fat

26 g

Sat. Fat

16 g

Carbs

81 g

Fiber

3 g

Net carbs

79 g

Sugar

60 g

Protein

7 g

Sodium

570 mg

Cholesterol

144 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Looking for more recipes, books, food and travel fun? Follow me!

Subscribe by Email, Facebook, Pinterest, Instagram, and Facebook Recipe Group!