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Easy No-Bake Strawberry Shortcake Trifle Cups

easy no bake strawberry shortcake trifle cups - featured image
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A light, refreshing, and fuss-free summer dessert featuring layers of macerated strawberries, fluffy whipped cream, and tender cake cubes assembled in individual cups.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 6 to 8 ounces pound cake or angel food cake, cut into 1-inch cubes
  • 1 cup heavy whipping cream, chilled
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar, sifted
  • Zest of half a lemon (optional)
  • Splash of almond extract (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Macerate the strawberries: In a medium bowl, combine sliced strawberries with 2 tablespoons granulated sugar. Toss gently to coat and let sit at room temperature for about 10 minutes until glossy and fragrant.
  2. Prepare the whipped cream: Chill mixing bowl and beaters in freezer for 10 minutes if possible. Pour cold heavy cream into bowl, add powdered sugar, vanilla extract, and lemon zest if using. Beat on medium-high speed until soft peaks form, being careful not to overwhip.
  3. Cube the cake: Cut pound cake or angel food cake into 1-inch cubes. Optionally, toss cubes briefly in some strawberry syrup from the macerated berries for extra soak.
  4. Assemble the trifle cups: Spoon a layer of cake cubes into the bottom of each cup, add a layer of macerated strawberries with juice, then a generous dollop of whipped cream. Repeat layering once more, finishing with whipped cream on top.
  5. Chill before serving: Refrigerate assembled cups for at least 30 minutes to allow flavors to meld and cake to soften.
  6. Final garnish: Just before serving, add a fresh strawberry slice or a small mint leaf on top.

Notes

Chill bowl and beaters before whipping cream for best results. Use serrated knife to cut cake cubes neatly. If strawberries are not juicy, add a teaspoon of lemon juice when macerating. For dairy-free version, substitute heavy cream with whipped coconut cream and use dairy-free cake. Store assembled trifles covered in fridge up to 2 days; best served chilled.

Nutrition

Keywords: strawberry shortcake, no-bake dessert, summer dessert, trifle cups, easy dessert, whipped cream, pound cake, fresh strawberries

Find it online: https://tastypierecipes.com/easy-no-bake-strawberry-shortcake-trifle-cups-recipe-for-perfect-summer-dessert/