Prep the strawberries: Hull and slice 1 to 1.5 pounds of strawberries. Toss with 2–3 tablespoons of granulated sugar in a bowl. Let sit for 10–15 minutes until the berries release their juices.

Whip the cream: In a cold bowl, whip 1 cup of heavy cream with 1 teaspoon vanilla and 1–2 tablespoons sugar (optional if you like it sweeter). Beat to soft peaks—fluffy, not stiff.

Cut the cake: Slice pound cake into small cubes (about 3/4-inch). If you’re using shortcake shells, you can leave them whole or tear them into chunks.

Assemble the cups: In small glasses or bowls, add a layer of cake, a spoonful of strawberries with their syrup, and a dollop of whipped cream. Repeat for a second layer if your cups are tall.

Finish and serve: Top with a few pretty strawberry slices. Serve right away, or chill for up to 30 minutes for a colder, slightly soaked cake.