Name: Quick Strawberry Shortcake
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pints ripe strawberries, hulled and chopped; 2 tablespoons white sugar; 1 cup sweetened condensed milk; 5 prepared strawberry shortcake cups; 1 cup whipping cream, whipped

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A delightful no-bake dessert made with prepared shortcake cups, juicy strawberries, condensed milk, and whipped cream—ready in under an hour.

Quick Strawberry Shortcake

Why I’ll Love This Recipe

I love this recipe because it’s so quick and fuss-free. I don’t need to bake a cake or make biscuits—just stir up strawberries, let them macerate with condensed milk and sugar, and assemble the cups. It’s ideal when I want a fresh fruity dessert without turning on the oven.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pints ripe strawberries, hulled and chopped
2 tablespoons white sugar
1 cup sweetened condensed milk
5 prepared strawberry shortcake cups
1 cup whipping cream, whipped

directions

I place the strawberries and sugar in a bowl, then stir in the condensed milk and mash gently with a fork until juicy. I cover and refrigerate the mixture for 30 minutes to 1 hour so the flavors meld and the juices develop.
I set each shortcake cup on a dessert plate, spoon the strawberry mixture and its juice over the top, then crown with whipped cream and serve.

Servings and timing

This recipe makes 5 servings.
Prep time is about 15 minutes, plus refrigerating time between 30 to 60 minutes, for a total time of approximately 45 minutes.

Variations

I sometimes mix it up by using store-bought angel food cake or sponge cake cups instead of shortcake cups. I can also use prepared whipped topping if I’m in a hurry. For richer flavor, I might stir in a splash of vanilla extract or lemon juice with the strawberries. I’ve also tried layering in sponge cake pieces, or adding a few blueberries or raspberries for variety.

storage/reheating

I store leftover strawberry mixture separately in a covered container in the refrigerator and consume it within one day. The assembled cups are best eaten immediately. I don’t reheat—this dessert is meant to be served cold. If I make extra strawberries, I’ll keep them refrigerated and whip fresh cream just before serving the next day.

FAQs

What if fresh strawberries are out of season or not available?

I can use frozen strawberries—just thaw them, drain any excess water, and stir with sugar to macerate before adding condensed milk.

Can I prepare the dessert ahead of time?

I prefer to prepare the strawberry mixture ahead (up to a day in advance), but I assemble the cups just before serving so the shortcake cups stay crisp.

Can I replace condensed milk with something else?

I’ve tried using plain sugar only or sweetened whipped cream, but the condensed milk gives a richer, creamy sweetness that sets this version apart.

Is it possible to make this for more or fewer servings?

Yes—I adjust quantities proportionally. If I want 10 servings, I double everything. Just note the shortcakes and strawberries scale easily without altering preparation time.

Can I make everything from scratch (biscuits, whipped cream)?

Definitely—but then it’s no longer a “quick” recipe. If I make biscuits and whip homemade cream, I get a truly homemade shortcake—but it takes longer. There are many classic biscuit-style shortcake recipes I can use if I want to go that route.

Conclusion

I find this quick strawberry shortcake to be the ideal go-to dessert when I want something light, fruity, and satisfying without a lot of work. The combination of sweetened strawberries, creamy condensed milk, and whipped topping atop ready-made shortcake cups makes for a beautiful treat I can assemble in minutes. It’s perfect for warm days, last-minute guests, or when I want dessert without fuss.