Individual Strawberry Shortcake Trifles
These Individual Strawberry Shortcake Trifles are an elegant, no-fuss twist on the classic dessert. Layers of buttery pound cake, juicy macerated strawberries, and fluffy whipped cream are assembled in individual glasses for a beautiful, portable summer treat.
Equipment
- Mixing bowls
- Electric mixer
- Serving Glasses or Jars
Ingredients
- 1 lb pound cake, cubed
- 2 lbs fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tbsp fresh lemon juice
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 4 oz cream cheese, softened (optional)
Instructions
- Toss strawberries with granulated sugar and lemon juice. Let sit at room temperature for 30 minutes until syrupy.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. For stabilized cream, beat cream cheese first until smooth, then slowly add cream and whip together.
- Add a layer of pound cake cubes to the bottom of each glass or jar, pressing lightly.
- Spoon strawberries and syrup over the cake, followed by a layer of whipped cream.
- Repeat with another layer of cake, strawberries, and whipped cream.
- Garnish with a whole strawberry or mint. Refrigerate for at least 1 hour before serving.
Notes
These trifles taste even better after chilling, as the cake absorbs the strawberry syrup.