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Strawberry Shortcake Trifle Cups

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These Strawberry Shortcake Trifle Cups are simple, sweet, and perfect for any day, featuring soft cake, fresh berries, and fluffy cream in neat layers.

Ingredients

Scale
  • 1 pound pound cake or 4 cups shortcake/angel food/sponge cake, cut into 1/2-inch cubes
  • 1.5–2 pounds fresh strawberries, hulled and sliced
  • 3–4 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1.5 cups heavy whipping cream, cold
  • 2–3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese or mascarpone, softened (optional)
  • 1/4 cup strawberry jam, gently warmed for drizzling (optional)
  • Crushed shortbread or graham crumbs for garnish (optional)
  • Fresh mint leaves for garnish (optional)
  • 8–10 clear cups or jars (6–8 ounces each) for serving

Instructions

  1. Prep the strawberries: Hull and slice. Toss with sugar, lemon juice, and vanilla. Let sit 15–20 minutes to release juices.
  2. Cube the cake into 1/2-inch pieces. Keep some small crumbs for garnish if you like.
  3. Optional: Toast the cake cubes. Preheat the oven to 350°F (175°C). Spread cubes on a sheet pan and bake 8–10 minutes until lightly golden. Cool.
  4. Make the cream: Beat cold heavy cream, powdered sugar, and vanilla to soft peaks. For a sturdier cream, beat cream cheese until smooth, then fold it into the whipped cream.
  5. Layer the cups: Add cake cubes, spoon on juicy strawberries, then a layer of cream. Repeat layers to fill the cups. Add a small drizzle of warm jam if using.
  6. Chill to set the layers for 30–60 minutes in the refrigerator (37–40°F / 3–4°C).
  7. Finish and serve: Top with extra berries, cake crumbs, or mint. Serve cold and enjoy.

Notes

For the best texture, toast the cake and use stabilized cream. Assemble within a few hours of serving for optimal freshness.

Nutrition

Find it online: https://diymealprep.com/strawberry-shortcake-trifle-cups/