Easy Fresh Strawberry Shortcake Trifle Bowls
A quick and easy summer dessert featuring layers of fluffy cake, juicy fresh strawberries, and light whipped cream served in individual bowls.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 6 cups angel food cake or sponge cake, cut into 1-inch cubes
- 1 ½ cups heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves (optional, for garnish)
Instructions
- Macerate the strawberries: Toss sliced strawberries with granulated sugar in a large bowl and let sit at room temperature for 10 minutes to soften and create syrup.
- Prepare the cake: Cut angel food or sponge cake into 1-inch cubes. If fresh, toast cubes lightly in a 350°F oven for 5 minutes and let cool.
- Whip the cream: In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, being careful not to overbeat.
- Assemble the trifle bowls: Layer cake cubes at the bottom of each bowl or glass, add macerated strawberries with juice, then a dollop of whipped cream. Repeat layers, finishing with whipped cream on top.
- Garnish and chill: Sprinkle fresh mint leaves on top and chill the assembled trifles in the refrigerator for at least 30 minutes before serving.
Notes
Use day-old cake or lightly toast fresh cake cubes to prevent sogginess. Keep cream and bowls chilled for best whipping results. Assemble just before serving to maintain texture. Optional: brush cake cubes with berry liqueur or orange juice for extra flavor.
Nutrition
- Serving Size: 1 individual trifle
- Calories: 320
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
Keywords: strawberry shortcake, trifle, summer dessert, easy dessert, fresh strawberries, whipped cream, angel food cake