Individual Strawberry Shortcake Trifle
These individual no bake strawberry shortcake trifles make a wonderful summertime dessert! Ready in less than 10 minutes, throw these tasty trifles together for your next backyard party or outdoor barbecue.
Looking for more easy, no bake dessert recipes? Try my Peanut Butter Chocolate Bars, No Bake Mascarpone Fruit Tarts or my Easy No Bake S’mores Bars!
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Individual Strawberry Shortcake Trifle
I love a good shortcake, especially this strawberry shortcake which I love to make a lot in the summertime! Buttery pound cake layered with whipped topping and fresh sliced strawberries — it just doesn’t get much better than that. Or does it?
Sometimes, I really want something sweet but just don’t feel like turning on the oven. If that sounds familiar, then this no bake dessert recipe is for you! Using store bought pound cake or angle food cake makes this dessert come together even quicker. Plus they are in individual portions which means you don’t have to share.
I kept it simple and used whipped cream for the filling instead of a custard or cream cheese base. For me a strawberry shortcake should be simple. Whipped cream + Strawberries + Poundcake. Done!
Key Ingredients
- Heavy Whipping Cream: You’ll need at least a pint for this recipe. You can substitute a milk and butter combination if needed.
- Sugar: Just a few tablespoons of sugar is all that’s needed to make your cream layer. Don’t overdo the sugar, as the strawberries add a natural sweetness to the trifle.
- Strawberries: I prefer to use fresh strawberries for this trifle, as it’s best served immediately. If you need to use frozen strawberries, I recommend allowing them to fully thaw first.
- Pound Cake: You can make your own pound cake recipe ahead of time or purchase a store-bought cake to save some time!
How to make Individual Strawberry Shortcake Trifle
- Whisk cream: First add heavy cream, sugar and vanilla extract to a stand mixer with the whisk attachment. Then whisk on high until cream forms soft peaks.
- Add pound cake: After that, start assembling the trifle by adding pound cake into the bottom of the glasses. (I divide it between 4-6 jars depending on size). You can always add this to a large bowl to serve a crowd.
- Assemble Trifle: Next layer on whipped cream and strawberries evenly to each jar. Repeat.
- Serve and enjoy: Now serve immediately or store in the fridge until ready to serve.
Tips for making the perfect Individual Strawberry Shortcake Trifle
- Don’t make too far in advance: These strawberry shortcake trifles are best served immediately, since you don’t want the pound cake base to become soggy. If you’re looking to save some time and work ahead, you can prepare your pound cake ahead of time then freeze until it’s time to assemble the trifle.
- Make it boozy: Traditionally, some trifles have been served with sherry, but that generally yields more of an orange flavor. If you’re looking to add a little bit of alcohol to your strawberry shortcake trifles, you can experiment with port, rum or brandy.
- Store your leftovers: End up with a few leftover trifles? You can store them, loosely covered, in the refrigerator. I would recommend eating your leftover trifles within 3 days, as the layers will meld together and the pound cake will become soggy.
Here are more no-bake dessert recipes to try!
- No Bake Mascarpone Fruit Tarts
- Pumpkin Tiramisu
- No Bake Vanilla Cheesecake
- Chocolate Cookies
- Individual No Bake Vanilla Cheesecake
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Individual Strawberry Shortcake Trifle
Ready in less than 10 minutes, throw these individual strawberry shortcake trifles together for your next backyard party or outdoor barbecue.
Ingredients
- 1 pint heavy whipping cream
- 3 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 cups strawberries sliced
- 4 cups pound cake diced
Instructions
- Add heavy cream, sugar and vanilla extract to a stand mixer with the whisk attachment. Whisk on high until cream forms soft peaks.
- To assemble the trifle start by adding pound cake into the bottom of the glasses. (I divide it between 4-6 jars depending on size). You can always add this to a large bowl to serve a crowd.
- Next layer on whipped cream and strawberries evenly to each jar. Repeat.
- Serve immediately or store in the fridge until ready to serve.
Recipe Notes
- Don't make too far in advance: These strawberry shortcake trifles are best served immediately, since you don't want the pound cake base to become soggy. If you're looking to save some time and work ahead, you can prepare your pound cake ahead of time then freeze until it's time to assemble the trifle.
- Make it boozy: Traditionally, some trifles have been served with sherry, but that generally yields more of an orange flavor. If you're looking to add a little bit of alcohol to your strawberry shortcake trifles, you can experiment with port, rum or brandy.
- Store your leftovers: End up with some leftover trifles? You can store them, loosely covered, in the refrigerator. I would recommend eating your leftover trifles within 3 days, as the layers will meld together and the pound cake will become soggy.