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Easy Creamy Strawberry Shortcake Trifle Cups Recipe Perfect for Summer Desserts

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A quick and easy dessert featuring layers of pound cake, fresh strawberries, and a silky cream cheese whipped cream filling, perfect for summer gatherings.

Ingredients

Scale
  • 8 ounces (225 grams) pound cake, store-bought or homemade, cut into 1-inch cubes
  • 2 cups (about 300 grams) fresh strawberries, hulled and sliced
  • 4 ounces (115 grams) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, chilled
  • ½ cup (60 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons strawberry jam or preserves (optional)

Instructions

  1. Prep the Strawberries: In a medium bowl, combine the sliced strawberries with lemon juice and optional strawberry jam. Toss gently to coat and let sit for about 10 minutes to macerate.
  2. Make the Cream Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes on medium speed. Gradually add powdered sugar and vanilla extract, beating until combined.
  3. Whip the Cream: In a separate chilled bowl, whip the heavy cream until soft peaks form, about 3-5 minutes with an electric mixer. Be careful not to overwhip.
  4. Fold Cream Into Cream Cheese: Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain.
  5. Assemble the Trifle Cups: Start with a layer of pound cake cubes (about ¼ cup or 30 grams) at the bottom of each cup. Spoon a layer of the creamy filling over the cake, followed by a layer of macerated strawberries. Repeat layers once more, finishing with a few strawberry slices on top for garnish.
  6. Chill Before Serving: Cover the cups with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and the pound cake to soak up the cream.

Notes

If the pound cake feels dry, sprinkle a little milk or strawberry juice over it before layering to keep it moist. Prepare the cream filling the night before to save time. For dairy-free or gluten-free options, substitute pound cake and cream ingredients accordingly. Chill the assembled trifles for at least 1 hour for best texture.

Nutrition

Keywords: strawberry shortcake, trifle cups, summer dessert, easy dessert, creamy dessert, pound cake, fresh strawberries

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