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Strawberry shortcake trifles1

Strawberry Shortcake Trifles

Fresh strawberries, soft cubes of pound cake, and light whipped cream stack up into easy, colorful strawberry shortcake trifles. A sweet, no-fuss dessert that's perfect for summer gatherings or easy entertaining.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 trifles
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh strawberries hulled and sliced
  • 3 tablespoons granulated sugar
  • 12 ounces pound cake cut into cubes
  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowls For macerating strawberries and whipping cream
  • Hand Mixer or Stand Mixer For whipping the cream
  • Small Glasses or Jars For assembling the trifles

Method
 

  1. In a bowl, toss sliced strawberries with granulated sugar. Let sit for 15–20 minutes until juices form.
  2. Cut pound cake into small, even cubes and set aside.
  3. In a separate bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  4. Layer cake cubes, macerated strawberries, and whipped cream into glasses. Repeat layers to fill the cups.
  5. Top each trifle with extra strawberries and a dollop of whipped cream. Serve immediately or chill briefly before serving.

Notes

  • Use fresh, ripe strawberries for the brightest flavor.
  • Angel food cake can be used for a lighter texture.
  • Best assembled just before serving for the freshest taste.

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