Description
Layered strawberry shortcake trifle jars combine tender cake, fresh strawberries, and whipped cream for a portable dessert.
Ingredients
Scale
- 1 pound cake (store-bought or homemade), cubed
- 2 cups fresh strawberries, sliced
- 2 tbsp granulated sugar
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Mix sliced strawberries with granulated sugar. Let sit 10 minutes to release juices.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Layer pound cake cubes, strawberries, and whipped cream in jars. Repeat layers.
- Chill 1 hour before serving.
Notes
- Chill mixing bowl before whipping cream for best results.
- Substitute angel food cake for a lighter version.
- Add mint leaves for garnish if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg