There is no dessert that captures the essence of summer quite like strawberry shortcake. But when you’re hosting a crowd, individual Strawberry Shortcake Trifle Cups are the clever, elegant solution. By layering cubes of fluffy cake, ruby-red macerated strawberries, and clouds of sweetened whipped cream in clear glasses, you create a beautiful “striped” effect that looks as good as it tastes. These are the perfect “make-ahead” treats for picnics, barbecues, or bridal showers.
Why This Recipe Works
- Individual Portions: No messy slicing or serving required. Each guest gets their own perfectly layered masterpiece, making it ideal for outdoor entertaining.
- Macerated Berries: By letting the strawberries sit in sugar and lemon juice, they release their natural juices, creating a syrup that soaks into the cake layers for maximum flavor.
- Stabilized Cream: We use a touch of powdered sugar or cream cheese to stabilize the whipped cream, ensuring it holds its shape even if the party lasts for hours.
- Customizable Cake Base: Whether you use homemade pound cake, angel food cake, or even shortbread biscuits, the trifle format is forgiving and highlights the fruit above all else.
Recipe Details
- Prep Time: 20 Minutes
- Chill Time: 30 Minutes
- Total Time: 50 Minutes
- Yield: 6–8 Individual Cups
- Difficulty: Very Easy
Ingredients
- 1 lb Fresh Strawberries, hulled and sliced
- 3 Tbsp Granulated Sugar
- 1 tsp Lemon Juice
- 1 Prepared Pound Cake or Angel Food Cake, cut into 1-inch cubes
- 2 cups Heavy Whipping Cream, very cold
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
- Optional: Fresh mint leaves for garnish
Instructions
- Macerate the Berries: In a bowl, toss the sliced strawberries with granulated sugar and lemon juice. Let sit at room temperature for at least 30 minutes until a glossy syrup forms.
- Whip the Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Be careful not to over-beat into butter!
- The First Layer: Place a few cubes of cake into the bottom of each glass or mason jar.
- The Fruit Layer: Spoon a generous layer of strawberries and their syrup over the cake. The syrup is key—it softens the cake!
- The Cream Layer: Pipe or spoon a thick layer of whipped cream over the berries.
- Repeat: Add another layer of cake, then berries, and finish with a decorative swirl of whipped cream on top.
- Chill: Refrigerate for at least 30 minutes before serving to let the flavors meld. Garnish with a fresh mint leaf and a whole strawberry just before serving.
Conclusion
These Strawberry Shortcake Trifle Cups are a masterclass in seasonal simplicity. They take the humble ingredients of a classic shortcake and present them in a way that feels intentional and upscale. Light, refreshing, and bursting with berry flavor, they are the definitive dessert for a warm afternoon.
(FAQ)
Q: Can I make these the night before?
A: You can macerate the berries and bake the cake ahead of time, but it’s best to assemble them no more than 4–6 hours before serving to prevent the cake from becoming too mushy.
Q: What is the best cake to use?
A: Pound cake is the sturdiest and holds up best to the syrup. Angel food cake is lighter and airier, while vanilla sponge cake offers a classic birthday-cake feel.
Q: Can I use frozen strawberries?
A: Fresh is highly recommended for the best texture and visual appeal, but if you must use frozen, thaw and drain them slightly before macerating.
