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Strawberry Shortcake Trifles

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These Strawberry Shortcake Trifles are a delightful twist on the classic dessert, layering tender cake, fresh strawberries, and whipped cream in individual servings for an easy and elegant treat.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 pound pound cake or angel food cake, cut into 1-inch cubes
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. In a bowl, combine the sliced strawberries and granulated sugar. Stir and let sit for 10-15 minutes until juicy.
  2. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  3. To assemble the trifles, place a layer of cake cubes at the bottom of each serving glass or jar.
  4. Spoon a layer of strawberries over the cake, followed by a layer of whipped cream.
  5. Repeat the layers until the glasses are filled, finishing with whipped cream and a few strawberry slices on top.
  6. Chill for at least 30 minutes before serving.

Notes

  • Use store-bought or homemade pound cake for convenience.
  • Prepare in advance and refrigerate for up to 4 hours before serving.
  • Garnish with mint leaves for a decorative touch.

Nutrition

Keywords: Strawberry Shortcake Trifles, no-bake dessert, individual trifles, easy summer dessert

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