An easy, no-bake mini strawberry shortcake trifle made with layers of tender angel food cake, juicy fresh strawberries, and light homemade whipped cream.
Bright, fresh, and sweet, these individual trifles are ideal for warm weather. If you’re looking for more no-bake strawberry ideas, try a strawberry fluff salad or a no-bake strawberry cheesecake—both are great when you don’t want to heat the oven.
The naturally sweet strawberries complement the airy angel food cake and the silky whipped cream for a classic spring or summer dessert.
Trifles look elegant and impressive, yet they’re surprisingly simple to assemble. That makes them a wonderful choice for dinner parties, holidays, or an everyday family treat.
This strawberry shortcake trifle is a lovely dessert for Mother’s Day and works well for showers, potlucks, or any spring and summer gathering.
Making the trifles in individual jars makes serving effortless; guests can grab their own dessert, or you can display them on a dessert table for self-service.
Below you’ll find ingredient details, variations, step-by-step instructions, storage tips, and FAQs so you can prepare these trifles with confidence.
Ingredients
You will need:
- 3 cups strawberries, quartered or sliced
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- 2 cups heavy whipping cream
- 1 cup confectioners’ (powdered) sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup strawberry jam
- 2 tablespoons water
- 1 (20 oz.) angel food cake, cubed
- Additional strawberries for garnish
Recipe Variations and Additions
- Full-size trifle: Use a traditional trifle dish instead of individual jars. You may want to double the recipe for a large bowl.
- Vanilla pudding: Add a layer of vanilla pudding (instant or homemade) for extra creaminess and vanilla flavor.
- Pound cake: If you prefer a richer cake or can’t find angel food cake, cubed pound cake works well.
- Cool Whip: Use a refrigerated whipped topping for an even easier version.
Step-by-Step Instructions
1. In a medium bowl, combine the strawberries, lemon juice, and granulated sugar. Let them sit to macerate for at least 15 minutes and up to 1 hour—this softens the berries and draws out their juices.
2. In a large mixing bowl, beat the heavy whipping cream and vanilla with a hand mixer or stand mixer. Gradually add the confectioners’ sugar while mixing on low, then increase speed until soft peaks form. Chill the whipped cream until ready to use.
3. In a small microwave-safe bowl, warm the strawberry jam with the water for about 45 seconds, then whisk until smooth to make a simple strawberry sauce.
4. Assemble the mini trifles: layer cubed angel food cake, a dollop of whipped cream, a spoonful of strawberry sauce, and some macerated strawberries in each jar. Repeat the layers and finish with a final swirl of whipped cream and a strawberry on top.
Serve immediately or refrigerate until serving.
Storage
Store covered in the refrigerator for up to 3 days. If making ahead, assemble up to 24 hours in advance but wait to add the final whipped cream layer and garnish until just before serving for the freshest appearance.
Strawberry Shortcake Trifle FAQ
Macerating means softening and sweetening the strawberries by letting them sit with sugar and a splash of lemon juice to release their natural juices and enhance flavor.
Yes. You can prepare the trifles up to 24 hours in advance and refrigerate them covered. For best presentation, add the final whipped cream layer and top strawberry just before serving.
Yes. Heavy cream and heavy whipping cream are interchangeable in this recipe.
More strawberry recipes you will love
- Strawberry Icebox Cake
- Strawberry Yogurt Pound Cake
- No-Bake Strawberry Jello Pie
- Strawberry Jello Cake
- Fresh Strawberry Scones
- Strawberry Muffins
- Strawberry Banana Pudding
- Strawberry-Stuffed Cupcakes
Strawberry Shortcake Trifles
Author: Jaclyn
Ingredients
- 3 cups strawberries, quartered or sliced
- 1 Tablespoon lemon juice
- 1 Tablespoon granulated sugar
- 2 cups heavy whipping cream
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 cup strawberry jam
- 2 Tablespoons water
- 1 (20 oz.) angel food cake, cubed
- Additional strawberries for garnish
Instructions
- Combine the strawberries, lemon juice, and granulated sugar in a medium bowl. Let them macerate for at least 15 minutes, but no longer than 1 hour.
- In a large mixing bowl, beat the heavy whipping cream and vanilla until soft peaks form, adding the confectioners’ sugar gradually. Chill until ready to use.
- Warm the strawberry jam with the water in a small microwave-safe bowl for about 45 seconds, then whisk until smooth.
- Layer cubed angel food cake, whipped cream, strawberry sauce, and macerated strawberries in small glass jars. Repeat layers and finish with whipped cream and a strawberry for garnish.
Notes
Make ahead: Trifles can be assembled up to 24 hours in advance and stored covered in the refrigerator. For best results, add the final whipped cream layer right before serving.
Storage: Store leftovers covered in the fridge for up to 3 days.
Nutrition
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Calories: 460kcal
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