Hey dessert lovers! 💖 So here's the deal... I had a ton of strawberries chilling in my fridge (literally and figuratively 😅), and I figured, why not make something cute, delicious, and pink? Enter these Kirby Strawberry Shortcake Cups — fluffy sponge cake, whipped strawberry cream, fresh berries, and adorable little Kirby faces.
I mean, how could you not smile looking at these? These dessert cups are perfect for spring picnics, especially while the cherry blossoms are blooming 🌸 (or anytime you need a sweet pick-me-up). They’re light, creamy, fruity, and way too adorable to resist.
Don’t let the cuteness fool you though — these are super simple to make, and a great way to use up extra strawberries! The best part? You can customize them however you like — switch up the berries, make them into full cakes, or just eat the cream straight from the bowl (no judgment here). Let’s get baking!
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🎂 Sponge Cake Ingredients:
- 4 large eggs (separated)
- 45 ml vegetable oil
- 45 ml milk
- 40 g all-purpose flour
- 10 g cornstarch
- 50 g granulated sugar
- 1 tsp vanilla extract
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🍓 Strawberry Cream Filling:
- 300 ml whipping cream (cold)
- 30 g granulated sugar
- 3 tbsp dried strawberry powder
- 1 drop red food coloring (optional)
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🧁 Extras:
- Fresh strawberries (halved and whole)
- 28 × 28 cm square pan
- Dark and white chocolate (for Kirby’s face)
- Extra red food coloring (for blush)
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Step 1 – Make the Sponge Cake:
In a mixing bowl, whisk together vegetable oil and milk until smooth. Sift in the flour and cornstarch, then whisk until slightly thickened. Add in egg yolks and vanilla extract, stirring until fully combined.
In a separate bowl, beat the egg whites while gradually adding the sugar, until soft peaks form. Gently fold the meringue into the yolk batter in three batches, being careful not to deflate it.
Pour into a lined 28 × 28 cm pan, smooth the top, and tap to remove air bubbles. Bake at 150°C (300°F) for 25 minutes. Let it cool completely. -
Step 2 – Whip the Strawberry Cream:
In a chilled bowl, whip the whipping cream, sugar, and dried strawberry powder. Add a drop of red food coloring for a Kirby-pink hue. Beat until stiff peaks form and the cream holds its shape. -
Step 3 – Assemble the Cups:
- Trim the browned top of the sponge and cut into circles with a cookie cutter.
- Place one cake circle at the bottom of each dessert cup.
- Line each cup with halved strawberries, cut-side facing out, and place a whole strawberry in the center.
- Fill the cup with the strawberry cream to cover the fruit and cake.
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Step 4 – Add Kirby’s Face:
Melt dark and white chocolate separately and use a piping bag or toothpick to draw Kirby’s face. For rosy cheeks, mix red food coloring into leftover cream and gently dab onto the cream surface. -
Step 5 – Chill & Serve:
Chill the assembled cups for 30 minutes before serving. Enjoy cold for the best texture—and don’t forget to snap a pic before digging in! 📸💕
- Don’t skip the dried strawberry powder — it adds the best fruity flavor and color.
- Make sure your cream is cold before whipping or it won’t firm up properly.
- These are best eaten fresh but can be stored in the fridge for up to 1 day.
- Want extra pink cream? Add a tiny dab of gel food coloring for that perfect shade.
o Kawaii, So Delicious These Kirby Strawberry Shortcake Cups are the perfect mix of cute and tasty. Whether you're a fan of video game nostalgia, pink desserts, or just strawberries in general, this treat is a total crowd-pleaser. It’s soft, fruity, creamy, and super Instagrammable! Try them for your next gathering, bento box dessert, or spring celebration. Let me know how it goes — and tag me so I can see your cute creations!
