Strawberry Shortcake Trifle Cups
52 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
Meet my strawberry shortcake trifle cups: buttery vanilla cake, lemon-kissed strawberries, and a lush cream cheese whipped cream stacked in clean layers that taste like summer without the sugar coma.
Perfect for cookouts, showers, or anytime you want a no-fuss showstopper, these individual trifle cups are make-ahead, travel like champs, and deliver that classic strawberry shortcake payoff in every spoonful.
Ingredients (6 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Cake Layer
- 1 cup all-purpose flour all-purpose flour 0.28 lb
- ½ cup granulated sugar granulated sugar
- ¼ cup unsalted butter, softened unsalted butter 2 oz
- ½ cup whole milk whole milk 4 fl oz
- 1 egg large egg 1 ct
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- 1 tsp baking powder baking powder 0.17 oz
- ¼ tsp salt salt
Ingredients for the Cream Layer
- 1½ cups heavy whipping cream, cold heavy cream 12 fl oz
- ½ cup powdered sugar powdered sugar 2.2 oz
- 8 oz cream cheese, softened cream cheese 8 oz
- 1 tsp vanilla extract pure vanilla extract 1 tsp
Ingredients for Strawberry Layer
- 2 cups fresh strawberries, sliced fresh strawberries 0.53 lb
- 2 Tbsp granulated sugar granulated sugar
- 1 lemon, juiced lemon 1 ct
Ingredients for Garnish
- fresh mint leaves fresh mint leaves 0.1 oz
- fresh strawberries, sliced fresh strawberries 0.2 lb
How to Make Strawberry Shortcake Trifle Cups
-
Prep the pan and oven
Preheat the oven to 350 F and line an 8x8 inch pan with parchment, leaving handles for easy lift-out.
Lightly grease the sides so nothing sticks and your cubes cut clean.
-
Mix the cake batter
Whisk flour, baking powder, and salt in a small bowl to evenly distribute the leavener.
Cream the butter and granulated sugar in a separate bowl until pale and fluffy, about 2 to 3 minutes, so the cake bakes tender.
Beat in the egg and vanilla until fully combined and glossy.
Mix in the dry ingredients in two additions, alternating with the milk, ending with dry, and stop as soon as it comes together to avoid a tough crumb.
-
Bake and cool the cake
Spread the batter in the pan and smooth the top for even baking.
Bake 20 to 22 minutes until the top is golden and a toothpick comes out clean or with a few moist crumbs.
Cool 10 minutes in the pan, lift out, then cool fully on a rack so the cubes do not crumble.
Chill the cooled cake 15 minutes for extra clean cuts.
-
Macerate the strawberries
Toss sliced strawberries with the granulated sugar, lemon juice, and a tiny pinch of salt to wake up the flavor.
Let sit 15 to 20 minutes until the fruit releases syrupy juices.
Optional power move: strain off the juices and simmer 2 to 3 minutes until slightly syrupy, then cool to brush on the cake.
-
Make the cream layer
Chill the mixing bowl and beaters 10 minutes so the cream whips fast and stable.
Beat cream cheese, powdered sugar, and vanilla until satiny and lump free, scraping the bowl once.
Whip the cold heavy cream to medium peaks that hold but still look soft and shiny.
Fold one third of the whipped cream into the cream cheese to lighten, then gently fold in the rest until no streaks remain.
-
Cut the cake
Cut the cake into 1/2 inch cubes using a sharp serrated knife for minimal crumbs.
Brush or drizzle some strawberry syrup or juices over the cubes if you like a juicier bite.
-
Assemble the trifle cups
Spoon or pipe a layer of cream into clear cups so it kisses the glass for tidy edges.
Add a layer of cake cubes, then a layer of strawberries with a little juice.
Repeat layers and finish with a generous swoop of cream.
-
Chill and garnish
Chill 30 to 60 minutes to let the flavors mingle and the cream set.
Top with a fresh strawberry slice and a mint leaf right before serving for color and aroma.
Substitutions
- Cake layer -> store-bought pound cake or angel food
- Swap the baked cake for 12 to 14 ounces of good pound cake or angel food cut into cubes, which saves time while giving a sturdy crumb that holds up to the cream and juices.
- Cream cheese -> mascarpone
- Use equal parts mascarpone for a smoother, slightly sweeter cream with a luxe mouthfeel that stays stable and pipes beautifully.
- Heavy cream -> full-fat coconut cream
- Chill a can of full-fat coconut milk and whip the solid cream for a dairy-free vibe with tropical notes that play well with strawberries.
Tips
- Stabilized cream that does not weep
- Beating the powdered sugar into the cream cheese first, then folding in medium-peak whipped cream, keeps the cream lush and stable for hours.
- Concentrate those strawberry juices
- Reducing the maceration juices into a quick syrup lets you brush the cake for big flavor without sogginess.
- Toast the cake cubes
- A 5 minute toast at 325 F on a sheet pan dries the surface just enough to add gentle crunch and slow down absorbency.
- Pipe for clean layers
- Load the cream into a zip bag or piping bag and snip a corner so you can control placement and keep the sides pristine.
- Season the fruit like a pro
- A teensy pinch of salt and a crack of black pepper make strawberries taste sweeter and deeper without reading savory.
- Make-ahead strategy
- Hold components separately up to 24 hours, then assemble the cups within 6 hours of serving for the best texture.
Nutrition Facts *
| Energy | 694 | kcal |
|---|---|---|
| Protein | 11 | g |
| Total Fat | 42 | g |
| Carbohydrates | 68 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cream turned runny. Can I save it?
- Chill the bowl 10 minutes, then whisk by hand to medium peaks, and if needed fold in a splash of cold heavy cream to bring it back.
- The strawberries are watery. What do I do?
- Strain, reduce the juices to a light syrup, cool, and use that to moisten the cake while layering the fruit without extra liquid.
- The cake domed or sank. Is it ruined for trifles?
- Nope, trim any dome and cube the rest; uneven tops disappear once layered, but next time measure flour by weight and do not overmix.
- Can I use frozen strawberries?
- Yes, thaw fully, pat dry, and either macerate briefly and drain well or cook into a quick 5 minute compote and cool before layering.
- How far ahead can I assemble?
- Assemble up to 6 hours ahead and keep chilled; for day-before prep, store cake, cream, and berries separately and build the cups the day of.
- Can I add a little booze?
- Brush the cake with 1 to 2 tablespoons Grand Marnier or limoncello, or spike the cooled strawberry syrup, and skip it if serving kids.
Serving Suggestions
Serve these with a drizzle of that strawberry syrup and a sprinkle of crushed shortbread for texture that snaps, or go savory-meets-sweet with a whisper of black pepper on top.
If you want to flex, layer in a few basil leaves or swap the vanilla for almond extract to give the cream a bakery-cookie vibe that makes the berries sing.
More pairings:
Reviews
-
Vanessa: Try peaches instead of strawberries… seriously next level. Family loved it
: That’s a wonderful twist, Vanessa—peaches sound delicious in these trifle cups!
-
Monica: Made them gluten-free w/ a 1:1 blend flour. Cake was fine, not quite as airy but still tasty
: Glad you enjoyed them, Monica! Gluten-free blends can sometimes make cakes a bit denser, but it sounds like your swap worked out nicely.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
