Easy No-Bake Strawberry Shortcake Trifle Cups
A quick and easy no-bake dessert featuring layers of macerated strawberries, whipped cream, and tender pound cake cubes, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 loaf pound cake, cut into 1-inch cubes
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves (optional, for garnish)
Instructions
- Place sliced strawberries in a medium bowl, sprinkle with granulated sugar, and gently toss to coat. Let sit at room temperature for 15 minutes to macerate.
- Cut pound cake into 1-inch cubes while strawberries macerate.
- In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer or whisk until soft peaks form.
- Assemble trifle cups by layering 1/3 cup pound cake cubes, a spoonful of macerated strawberries with syrup, and a dollop of whipped cream. Repeat layers and finish with whipped cream on top.
- Garnish with a fresh mint leaf or a small strawberry slice. Cover and refrigerate for at least 30 minutes before serving.
Notes
Chill the bowl and cream before whipping for best results. Macerating strawberries with sugar is key to juicy layers. Assemble just before serving to avoid soggy cake. Can be stored in the refrigerator up to 24 hours.
Nutrition
- Serving Size: 1 trifle cup (approx
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: strawberry shortcake, no-bake dessert, summer dessert, trifle cups, easy dessert, pound cake, whipped cream, strawberry dessert