Go Back
–+ servings
strawberry shortcake lunch cups
Jon Simon

Irresistible Strawberry Shortcake Lunch Box Cups to Brighten Your Day

No ratings yet
Recreate the magic of the school lunchroom with these individual dessert cups. Featuring moist vanilla cake, sweet macerated strawberries, and fresh whipped cream, this recipe is a versatile treat that can be served immediately or packed for a lunch box surprise.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 24
Course: Dessert, Snack, sweet treat
Cuisine: American
Calories: 88
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Cake Base
  • 1 box Vanilla cake mix plus water, oil, and eggs as required by the box instructions
  • Alternative: You may use your favorite homemade vanilla cake recipe.
The Strawberry Filling
  • 2 cups Fresh or frozen strawberries hulled and chopped
  • ½ cup Granulated sugar
  • 2 tbsp Strawberry syrup optional, for that authentic "cafeteria" flavor and color
The Whipped Topping
  • 2 cups Heavy cream
  • 3 tbsp Powdered sugar
  • 1 tsp Vanilla extract

Equipment

  • 1 Muffin tin Essential for baking the individual cake portions to the right size.
  • 1 Hand Mixer or Stand Mixer Required to whip the heavy cream to stiff peaks.
  • 1 Mixing bowls  You will need at least two: one for the cake batter and one for macerating the strawberries.
  • 1 Knife For hulling and chopping the fresh strawberries.
  • 1 Spatula For folding ingredients and scraping down the bowl.
  • Measuring cups and spoons Essential for accurate portions of sugar, cream, and vanilla.
  • 24 Clear Plastic Cups For the authentic nostalgic experience.
  • 1 Piping Bag with Star Tip To create the decorative swirls of whipped cream

Method
 

Bake the Cake Base
  1. Preheat your oven according to the cake mix package instructions. Prepare the batter and pour it into a muffin tin to create individual portions. Bake for 15–20 minutes (or as directed on the box for cupcakes). Remove from the oven and let the cupcakes cool completely.
Prepare the Filling
  1. While the cake bakes, place the chopped strawberries in a mixing bowl. Add the granulated sugar and the optional strawberry syrup. Stir to combine. Let the mixture sit (macerate) for at least 30 minutes. This allows the strawberries to release their natural juices, creating a sauce.
Make the Whipped Cream
  1. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip on high speed until stiff peaks form. Tip: Use a piping bag with a star tip for decorative swirls.
Assemble the Cups
  1. Once the cupcakes are cool, carefully hollow out the center of each cupcake to create a "nest." Spoon the strawberry filling generously into the hollowed center.
Top and Serve
  1. Pipe or spoon a generous amount of whipped cream over the strawberries. If serving immediately, enjoy! If preparing for later, see the storage tips below.

Nutrition

Calories: 88kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 5mgPotassium: 19mgSugar: 6gVitamin A: 292IUVitamin C: 0.1mgCalcium: 13mgIron: 0.02mg

Notes

Lunch Box Packing Strategy To prevent soggy cake in a lunch box, pack the components separately:
  • Cake: Airtight container (add a paper towel to absorb moisture).
  • Filling: Leak-proof small container.
  • Cream: Small container with an ice pack nearby.
  • Fun Tip: Include a note reminding your child to assemble it themselves at lunch!

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe