Strawberry Shortcake Trifle Cups

Fresh strawberries, soft cake, and fluffy cream combine for delightful single servings of Strawberry Shortcake Trifle Cups, perfect for any occasion.

Scale

1 lb fresh strawberries, hulled and sliced
2 tablespoons granulated sugar (for the berries)
Zest of 1/2 lemon (optional)
10–12 ounces pound cake or angel food cake, cut into 3/4-inch cubes (about 5 cups)
4 ounces cream cheese, softened
1 cup cold heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Optional garnish: extra strawberries, fresh mint
Optional: 1 tablespoon melted butter (for toasting cake cubes)

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Prep the strawberries. Toss sliced berries with granulated sugar and lemon zest (if using). Let sit 10–15 minutes until juicy.
Make the cream. Beat softened cream cheese with powdered sugar until smooth. In another bowl, whip heavy cream, vanilla, and a pinch of salt to soft peaks. Fold the whipped cream into the cream cheese until fluffy.
Cut the cake into 3/4-inch cubes. Set aside.
Set out 6–8 small trifle cups or jars. Have a spoon (or piping bag) ready for the cream.
If your berries released lots of juice, spoon off a little to drizzle over the cake during assembly.
Optional to toast the cake for extra texture: Preheat oven to 350°F (175°C). Spread cake cubes on a sheet pan (toss with 1 tablespoon melted butter if you like). Bake 8–10 minutes until lightly golden. Cool 5 minutes.
Assemble the cups. Layer cake cubes, a drizzle of berry juice, a spoonful of cream, and berries. Repeat layers. Finish with cream and a few berries on top. Garnish with mint. Serve right away or chill 20–30 minutes.

Chill bowls and beaters before whipping cream for best results. For a lighter option, mix half whipped cream and half plain Greek yogurt.

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