Individual Strawberry Shortcake Trifle

Misty Tannery

These Individual Strawberry Shortcake Trifles are so yummy!! Adding the homemade whipped cream just sends it over the top. I love them! I also suggest drizzling the strawberry sugar juice over the cake layers if you don’t get enough when layering. When that juice soaks into the cake … Oh My!!! I love these because I can make a couple or enough for a gathering! So versatile. And I make it easy by buying a frozen pound cake!!

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Course Dessert, Spring Time Recipes

Servings 4

Ingredients

Strawberries

1-2 pints strawberries
¼-1/3 cup granulated sugar

Whipped topping

1 pint heavy whipping cream
2-3 Tablespoons powdered sugar
1 teaspoon vanilla
Beat until soft peaks form

Cake

1 Sara Lee frozen pound cake

Instructions

Thickly slice strawberries. Sprinkle with about ¼ cup granulated sugar. You want to see the sugar start dissolving and a glaze coat on bottom of dish. I suggest keeping them in a larger bottom dish instead of a bowl so all strawberries get coated. Let them refrigerate 30 min to 2 hours.
Defrost frozen cake according to package and cube into bite size pieces
When ready to assemble prepare whipped cream.
Layer into individual servings. Starting and ending with whip cream. Then cake. Then strawberries. Making sure juice gets into cake pieces. Serve.

Keyword frozen pound cake, pound cake, pretty dessert, shortcake, spring time, strawberries, strawberry shortcake, whipped cream dessert