Description
Individual trifles featuring layers of fluffy vanilla cake, macerated strawberries with their natural syrup, and freshly whipped vanilla cream. An elegant, mess-free way to serve a classic favorite.
Ingredients
1 lb fresh strawberries, hulled and sliced
3 tbsp granulated sugar (for berries)
1 tsp lemon juice
1 (10-12 oz) prepared pound cake or angel food cake, cut into 1-inch cubes
1 cup cold heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Fresh mint leaves for garnish
Instructions
1. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir well and let sit at room temperature for 20 minutes to allow the juices to release.
2. While the berries macerate, make the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
3. To assemble, place a layer of cake cubes at the bottom of 4 glasses or dessert cups.
4. Spoon the strawberries along with a generous drizzle of their syrup over the cake layer.
5. Top with a large dollop of whipped cream.
6. Repeat layers if using tall glasses.
7. Garnish with a fresh strawberry slice and a sprig of mint. Serve immediately or chill for up to 1 hour.
Notes
**Cake Choice:** Pound cake stays firmer and soaks up syrup beautifully. Angel food cake is lighter and airier but dissolves faster.
**Make Ahead:** You can prep the berries and cream hours in advance, but assemble the cups close to serving time to prevent sogginess.
- Prep Time: 20
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg