Description

These Strawberry Shortcake Trifles are a delightful twist on the classic dessert, layered with fluffy shortcake, sweet strawberries, and whipped cream in 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

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Instructions

In a bowl, combine sliced strawberries with granulated sugar. Let sit for 10-15 minutes until juicy.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Place a layer of cubed shortcake in the bottom of each serving glass or trifle cup.
Spoon a layer of macerated strawberries over the shortcake.
Top with a layer of whipped cream.
Repeat the layers until the glasses are full, finishing with whipped cream and a few strawberry slices on top.
Chill for at least 30 minutes before serving for best flavor.

Notes

You can prepare these trifles a few hours ahead of time and refrigerate.
Try using angel food cake for a lighter version.
Garnish with mint leaves for a fresh touch.

Nutrition

Serving Size: 1 trifle
Calories: 380
Sugar: 24g
Sodium: 120mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg