Description
Layered strawberry shortcake trifle jars combine tender cake, fresh strawberries, and whipped cream for a portable dessert.
Ingredients
- 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.
Nutrition
- Array