Description
These Strawberry Shortcake Trifles are a no-bake twist on the classic dessert, featuring layers of buttery cake or biscuit, juicy strawberries, and fluffy whipped cream. Perfectly portioned in individual cups or jars, they’re a fresh, festive treat for spring and summer celebrations.
Ingredients
Units
Scale
- For the Strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 2 tbsp sugar
- 1 tsp lemon juice (optional)
- For the Shortcake Layer (choose one):
- 1 prepared pound cake, cubed
- OR
- 6 shortcake biscuits, homemade or store-bought, crumbled
- For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Optional Garnish:
- Extra strawberry slices
- Fresh mint leaves
Instructions
- Prep Strawberries:
- Toss sliced strawberries with sugar and lemon juice. Let sit for 10–15 minutes until juicy.
- Make Whipped Cream:
- In a cold bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble Trifles:
- In small glasses or jars, layer cake cubes, strawberries with juices, and whipped cream. Repeat layers.
- Finish & Serve:
- Top with whipped cream, fresh strawberry slices, and mint if desired.
- Serve immediately or chill until ready.
Notes
- Assemble just before serving to keep layers distinct.
- Swap in sponge cake or angel food cake for a lighter option.
- Add a splash of liqueur or vanilla to strawberries for depth.
Nutrition
- Calories: ~360 kcal
- Sugar: ~27g
- Sodium: ~170mg
- Fat: ~21g
- Saturated Fat: ~13g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~35g
- Fiber: ~2g
- Protein: ~4g
- Cholesterol: ~70mg
