Individual Strawberry Shortcake Trifle

These individual strawberry shortcake trifles are a simple and stunning no-bake dessert! Layers of frozen pound cake, juicy fresh strawberries, and homemade whipped cream come together in minutes—perfect for warm-weather gatherings or an easy treat for one.

Prep Time10

chill time45

Total Time55

Course: Dessert, Spring Time Recipes

Cuisine: American

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

Servings:

Calories: 290kcal

Author: Misty Tannery

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

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. On medium high speed whip the cream, sugar and vanilla together until medium soft peaks (holds it shape with a little droop.
Layer into individual servings. Starting and ending with whip cream. Then cake. Then strawberries. Making sure juice gets into cake pieces. Serve.

Nutrition