Easy Strawberry Shortcake Trifle Cups
A simple and sweet dessert featuring layers of toasted cake, macerated strawberries, and lightly sweetened whipped cream, perfect for individual servings and quick preparation.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 5 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon granulated sugar (optional, for macerating strawberries)
- 1 teaspoon lemon zest (optional)
- 1/2 of an 8-ounce pound cake or shortcake, cut into 1-inch cubes
- 1 cup heavy whipping cream, chilled
- 2 tablespoons granulated sugar (for whipped cream)
- 1 teaspoon vanilla extract
- Optional: splash of strawberry liqueur or drizzle of honey
Instructions
- Hull and slice about 2 cups of fresh strawberries. Toss them gently with 1 tablespoon of sugar and lemon zest if using. Let sit for 10-15 minutes at room temperature to macerate.
- Cut 1/2 of an 8-ounce pound cake or shortcake into 1-inch cubes. Lightly toast the cubes under the broiler for 2-3 minutes until edges are golden brown and slightly crisp, watching closely to avoid burning.
- Chill mixing bowl and beaters in the fridge for 10 minutes. Pour 1 cup heavy whipping cream into the bowl with 2 tablespoons sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form.
- In each serving cup, layer 2-3 tablespoons of toasted cake cubes, spoon macerated strawberries with juice over the cake, then add a generous dollop of whipped cream. Repeat layers until cups are filled, finishing with whipped cream and a strawberry slice on top.
- Refrigerate the trifle cups for at least 30 minutes before serving to allow flavors to meld and cake to soften slightly.
Notes
Keep bowl and beaters chilled before whipping cream to achieve perfect fluffy texture. Toast cake cubes lightly to add crunch and prevent sogginess. Assemble trifle cups no more than a few hours ahead to avoid soggy cake. For dairy-free version, substitute heavy cream with chilled coconut cream. Use gluten-free cake or almond flour shortcakes for gluten-free option.
Nutrition
- Serving Size: 1 individual trifle
- Calories: 275
- Sugar: 18
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
Keywords: strawberry shortcake, trifle cups, easy dessert, individual servings, whipped cream, pound cake, fresh strawberries