Description

Strawberry shortcake trifles are individual layered desserts featuring fluffy cake, sweetened strawberries, and whipped cream. These no-fuss, elegant treats are perfect for entertaining or enjoying a classic summer dessert in a fun, portable format.

Ingredients

Units Scale

1 pound fresh strawberries, hulled and sliced
2 tbsp granulated sugar
1 prepared pound cake or angel food cake, cut into cubes
1 1/2 cups heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

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Instructions

In a bowl, mix sliced strawberries with granulated sugar. Let sit for 15–20 minutes to macerate and release juices.
In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
To assemble trifles, layer cake cubes, macerated strawberries, and whipped cream in small glasses or jars. Repeat layers as needed.
Finish with a dollop of whipped cream and a few strawberry slices on top.
Serve immediately or chill for up to 2 hours before serving.

Notes

For added flavor, drizzle a little strawberry juice over each cake layer.
You can substitute the cake with homemade shortcake biscuits if desired.
Great for make-ahead desserts—just assemble shortly before serving for best texture.

Nutrition

Serving Size: 1 trifle
Calories: 310
Sugar: 22g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg