Description
These Strawberry Shortcake Trifle Cups turn a classic summer favorite into an irresistible individual dessert. Beautiful layers of berries, cake, and cream make every spoonful feel special.
Ingredients
Scale
- 1 lb. (450 g) fresh strawberries, hulled and sliced
- 1/4 cup (50 g) granulated sugar
- 1 tsp. (5 ml) fresh lemon juice
- 3 cups (360 g) prepared shortcake, pound cake, or sponge cake, cut into 1-inch cubes
- 2 cups (480 ml) heavy whipping cream, chilled
- 1/4 cup (30 g) powdered sugar
- 1 tsp. (5 ml) pure vanilla extract
- 1/2 cup (120 g) strawberry preserves or strawberry sauce
- Fresh strawberries and mint leaves, optional, for garnish
Instructions
- Hull and slice the strawberries, then toss them with sugar and lemon juice. Let them sit for 10 to 15 minutes to release their natural juices.
- Beat the chilled heavy cream with powdered sugar and vanilla until firm peaks form.
- Cut the prepared cake into small 1-inch cubes.
- Add a layer of cake cubes to the bottom of each serving cup.
- Drizzle a small amount of strawberry preserves or sauce over the cake.
- Add a layer of macerated strawberries.
- Spoon or pipe a layer of whipped cream over the strawberries.
- Repeat the cake, strawberry, and whipped cream layers until the cups are nearly full.
- Garnish with fresh strawberries and mint leaves if desired.
- Refrigerate for at least 30 minutes before serving chilled.
- Prep Time: 15
- Category: Cooking
- Cuisine: American