Description
Strawberry Shortcake Trifles are a light and refreshing summer dessert layered with fluffy whipped cream, fresh strawberries, and soft cake in individual jars.
Ingredients
Scale
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 3 cups chopped pound cake or angel food cake
- 2 cups sliced or chopped strawberries
Instructions
- In a stand mixer, whip 1 cup heavy cream with 1 tablespoon sugar until stiff peaks form, then stir in 1 teaspoon vanilla extract.
- Chop 3 cups of pound cake or angel food cake into bite-sized pieces.
- Rinse and slice 2 cups of fresh strawberries. Optionally, sprinkle with a little sugar and let sit to create syrup.
- In glass jars or dessert cups, layer cake pieces on the bottom.
- Pipe or spoon a layer of whipped cream over the cake.
- Add a layer of chopped strawberries.
- Repeat layers until the jar is full, finishing with a dollop of whipped cream and a whole strawberry for garnish.
Notes
- Use fresh, in-season strawberries for best flavor.
- Whip the cream just until stiff peaks form to avoid over-whipping.
- Assemble just before serving for best texture, or chill for a few hours.
- For variations, try using other berries or add lemon zest to the cream.
- Use gluten-free cake or dairy-free whipped cream for dietary needs.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 trifle jar
- Calories: 320
- Sugar: 20g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Strawberry Shortcake Trifles, summer dessert, dessert in a jar, strawberry dessert, whipped cream trifle