Strawberry Shortcake Trifle – All the flavors of the classic strawberry shortcake but with a soft cake layer instead of biscuit, and served in individual cups for a fun party or after dinner treat treat! Always a must on the summer to do list!
Individual Strawberry Shortcake Trifles
Strawberry Shortcake Trifles! They far outdo any classic biscuit strawberry shortcake I’ve had, maybe it has something to do with the fact that this is a sweet soft cake instead and there’s some cream cheese mixed into the cream layer as well.
Let me tell you though these things are dangerous! I’m generally pretty good and putting limits on myself since I have so many desserts around here all the time – with these though no no.
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Goodbye self-restraint, hellooo strawberry shortcake trifles!
These would be perfect for a shower or for Mother’s Day, or of course they are perfect just to make to treat yourself because it’s the weekend! Dessert on the weekend is a must right?
How to Make Strawberry Shortcake Trifles
- Make the cake batter. Spread into greased and floured pan and bake.
- Cut cooled cake into rounds that will fit into the cups you’ll be serving in.
- Make the cream cheese topping.
- Make the strawberry mixture.
- Assemble trifles by layering cake strawberries and cream, two times each.
More Strawberry Recipes You’ll Love
Strawberry Cream Cheese Breakfast Pastries
Strawberry Crunch Spinach Salad
Angel Food Cake French Toast with Fresh Strawberry Syrup
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Strawberry Shortcake Trifles
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Strawberry Shortcake Trifle - All the flavors of the classic strawberry shortcake but with a soft cake layer instead of biscuit, and served in individual cups for a fun party or after dinner treat treat! Always a must on the summer to do list!
Ingredients
Cake
- 2 cups (284g) all-purpose flour, plus more for dusting pan
- 3 Tbsp (26g) cornstarch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 12 Tbsp (170g) unsalted butter, softened
- 1 1/2 cups (315g) granulated sugar
- 1 tsp lemon zest
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup (283g) sour cream (I used light because it's what I had on hand)
Strawberry layer
- 2 lbs fresh strawberries, diced, plus 12 more small whole for garnish
- 3 1/2 Tbsp (45g) granulated sugar
Cream layer
- 2 cups (475ml) heavy cream
- 6 oz (170g) cream cheese, softened
- 1/2 tsp vanilla extract
- 3/4 cup (90g) powdered sugar
Instructions
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For the cake: Preheat oven to 350 degrees. Butter and flour an 18 by 13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla.
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Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it's evenly combined).
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Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 24 minutes.
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Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you'll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).
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For the strawberry layer: Toss diced strawberries with sugar. Let rest 10 minutes.
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For the cream layer: In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).
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In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.
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To assemble trifles: Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.
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Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more.
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Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).
Ang: It was very good and easy to make. Thank you for this beautiful and delicious Strawberry Shortcake :-) November 17, 2018 at 9:33pm
Brenda: They look beautiful! I’m going to make them for my daughter’s bridal shower. I have a couple questions. First, what size cutter did you use? What size are the jars and where did you get them? I would love for my strawberry shortcakes to look like yours! Fingers crossed!! Thanks! August 14, 2018 at 5:30pm
Jaclyn: Sorry for the late reply, I believe this is the same product https://www.walmart.com/ip/Kerr-Regular-Mouth-Half-Pint-8-Oz-Glass-Mason-Jars-with-Lids-and-Bands-12-Count/16213401 then as far as the cutter goes it’s 2 1/3-inches (it’s a biscuit cutter). August 22, 2018 at 5:20pm
Joanie: What type of jar is that ? August 13, 2018 at 8:17pm
Jaclyn: Sorry for the late reply, I believe this is the same product https://www.walmart.com/ip/Kerr-Regular-Mouth-Half-Pint-8-Oz-Glass-Mason-Jars-with-Lids-and-Bands-12-Count/16213401 August 22, 2018 at 5:20pm