Japanese Strawberry Shortcake Cups

Ingredients

• 1 Pound fresh strawberries, hulled and sliced - 1 lb (454 g), hulled and sliced
• 2 Tablespoon granulated sugar - 2 tablespoons (25 g)
• 1 Tablespoon fresh lemon juice - 1 tablespoon (15 ml)
• 12 Ounce store-bought vanilla cake, cut into 1-inch cubes - 12 oz (340 g), cut into 1-inch cubes
• 1.5 Cup cold heavy cream - 1 1/2 cups (360 ml)
• 0.5 Cup powdered sugar - 1/2 cup (60 g), 6 tablespoons are used in the whipped cream; the remaining powdered sugar is used for dusting.
• 1 Teaspoon vanilla extract - 1 teaspoon (5 ml)
• 0.13 Teaspoon fine salt - 1/8 teaspoon (0.75 g)

Instructions

1. Prepare the fruit, cake, and chilled tools

   1. *Hull and slice the strawberries*, then *cut the vanilla cake* into 1-inch cubes; chill the large mixing bowl and mixer beaters for *10 minutes* if time allows.

2. Macerate the strawberries

   2. In the medium bowl, toss the strawberries with granulated sugar, lemon juice, and fine salt; let sit for *10 to 15 minutes* until the berries are *glossy and syrupy*.

3. Whip the cream

   3. In the chilled large bowl, beat the cold heavy cream, 6 tablespoons powdered sugar, and vanilla extract on *medium-high speed* until *soft peaks* form, about 2 to 3 minutes.

4. Build the first layers

   4. Divide half of the cake cubes among the cups, then spoon over half of the *juicy strawberries* and half of the *soft whipped cream*.

5. Finish the layers

   5. Repeat with the remaining cake, strawberries, and whipped cream, keeping the top layer *smooth and cloudlike* for a Japanese shortcake-style finish.

6. Chill, dust, and serve

   6. Chill the cups for *15 minutes* to let the layers settle, then dust with the remaining powdered sugar through a *fine-mesh sieve* just before serving.