Easy Layered Strawberry Shortcake Trifle Recipe in Wine Glass Perfect for Summer Parties
A no-fuss, layered strawberry shortcake trifle served in individual wine glasses, combining juicy strawberries, fluffy cake, and whipped cream for a light and indulgent summer dessert.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- Fresh ripe strawberries, hulled and sliced (or frozen thawed strawberries)
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- 2 cups angel food cake or pound cake, cut into 1-inch cubes
- 2 tablespoons strawberry syrup or jam (optional)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves (optional, for garnish)
- Toasted almonds or crumbled cookies (optional, for topping)
Instructions
- Macerate the strawberries by combining sliced strawberries with 2 tablespoons granulated sugar and 1 teaspoon fresh lemon juice in a medium bowl. Toss gently and set aside for 10 minutes.
- Cut about 2 cups of angel food cake or pound cake into 1-inch cubes. If using pound cake, optionally toast cubes in a 350°F oven for 5 minutes.
- Soak the cake cubes by drizzling 2 tablespoons of strawberry syrup or reserved strawberry juice over them and toss gently to coat. Let sit for 5 minutes.
- Whip the cream by pouring 1 cup heavy whipping cream into a chilled bowl. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form, about 5 minutes.
- Layer the trifle in wine glasses starting with 1/3 cup soaked cake cubes, then 2 tablespoons macerated strawberries with syrup, followed by 2 tablespoons whipped cream. Repeat layers until glass is full, finishing with whipped cream on top.
- Add garnishes such as toasted almonds or crumbled cookies, a fresh strawberry slice, and a mint leaf.
- Chill the assembled trifles in the refrigerator for at least 30 minutes before serving to allow flavors to meld and cake to soak.
Notes
Use cold cream and a chilled bowl for whipping to achieve soft peaks. Avoid soaking cake too early to prevent mushiness. Assemble trifles shortly before serving for best texture. Substitute coconut cream for a dairy-free version. Optional garnishes add texture and color.
Nutrition
- Serving Size: One wine glass
- Calories: 275
- Sugar: 20
- Sodium: 150
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: strawberry shortcake, trifle, summer dessert, layered dessert, easy dessert, no-bake dessert, party dessert