Description
These Strawberry Shortcake Trifles are a delightful layered dessert featuring fluffy shortcake, juicy strawberries, and whipped cream, perfect for individual servings.
Ingredients
Units
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 pound cake or shortcake, cubed
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish (optional)
Instructions
- In a bowl, mix sliced strawberries with granulated sugar and let sit for 10-15 minutes to macerate.
- In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- To assemble, layer cubes of cake at the bottom of each trifle glass.
- Add a spoonful of macerated strawberries over the cake layer.
- Top with a dollop of whipped cream.
- Repeat the layers until the glass is full, ending with whipped cream and a few strawberries on top.
- Garnish with mint leaves if desired.
- Chill for at least 30 minutes before serving.
Notes
- You can use store-bought pound cake or bake your own.
- For extra flavor, add a splash of strawberry liqueur to the strawberries.
- Best served the same day to maintain cake texture.
Nutrition
- Serving Size: 1 trifle
- Calories: 380
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg