Mini Strawberry Shortcakes

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Mini Strawberry Shortcakes are individual trifles made in little glasses that pack a big punch! This mini dessert has incredible flavor from fresh strawberries, real whipped cream, and sweet vanilla pound cake.

mini trifle strawberry shortcakes in small glasses.

You’ll Love These Mini Trifles!

  • A delicious mini strawberry shortcake recipe made with homemade whipped cream and fresh berries!
  • Use your favorite homemade pound cake recipe made in a loaf pan, or use any store bought cake instead of using biscuits.
  • An easy recipe that makes the perfect dessert for a birthday party, bridal shower, Mother’s Day, or Valentine’s Day!
  • Makes a great summer dessert and 4th of July party treat.
  • Perfect for special occasions and a wonderful dessert to serve during strawberry season!
  • Strawberry desserts are everyone’s favorite and this is one of those easy dessert recipes that will please a big crowd.
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Ingredients

Easy desserts start with easy ingredients. This simple dessert only requires 6 ingredients! See quantities in recipe card.

  • pound cake – can use angel food cake, store bought pound cake, or homemade
  • sliced strawberries – cut into small bites
  • granulated sugar – mixed with water to make a syrup
  • vanilla extract – adds flavor to the whipped cream
  • heavy cream – beat at a high speed to make whipped topping
  • powdered sugar – adds sweetness to topping
pound cake being cut into cubes with strawberries in the background.

Recipe FAQS

What type of glasses are used?

You’ll need mini glass dishes (ad) of some type. They can match, or be totally different. Mini mason jars (ad) also work great for layered trifles, and have so many uses. Browse your local farmer’s market or antique stores to find fun glasses to display this adorable recipe!

What kind of cake is best?

You’ll need a small pound cake from your local grocery store that’s made in a prepared pan, homemade cake, or leftover pound cake. You can also use a lemon bundt cake or a strawberry pound cake if desired. Or, make it really simple and prepare a cake mix!

Can shortcakes be made in advance?

The cake will become soggy if you let it sit for longer than 2 hours after the strawberry syrup is added. But, you can make the cake ahead of time (or cut up a prepared cake) and have it ready to assemble into a trifle when needed.

Instructions

1 – Start by cutting a small pound cake loaf into equal size cubes and place in a small bowl.

pound cake being cubed on a cutting board.

2 – Slice the strawberries into small bites which is the best way for them to fit in a small glass.

3 – Place the strawberries into a large bowl, then add a little sugar and water.

strawberries being sliced on a cutting board.

4 – Stir together and let the strawberries make natural juices while you create the whipped topping.

How to Make Whipped Cream

1 – Pour a pint of heavy cream into a large mixing bowl. Use your stand mixer (ad) or electric hand mixer on medium high speed.

2 – Add a little powdered sugar and a teaspoon of vanilla for flavor, then mix with a big spoon.

whipped cream in a peak in a small bowl.

3 – In just one minute, you’ll have beautiful peaks of fluffy whipped cream which tastes so much better than Cool Whip or prepared whipped topping.

Assembling the Trifles

1 – Layer a few cubes of pound cake in the bottom of each glass for the first layer, followed by strawberry mixture with syrup, then add whipped cream.

2 – Repeat the steps and finish with a sliced strawberry on top.

mini strawberry shortcakes on top of pound cake in small trifle glasses.

Storage and Serving

  • Place shortcake trifles on a sheet pan and refrigerate until ready to serve.
  • For best results, serve within 2 hours of preparation
  • Cake can be made up to 1 day ahead as well as strawberries with syrup, but should not be assembled until 2 hours before serving.

More Strawberry Desserts

 

Recipe Card

strawberry shortcakes layered in small glasses

Mini Strawberry Shortcakes

Mini Strawberry Shortcakes are individual trifles made in little glasses that pack a big punch! They have incredible flavor from fresh strawberries, real whipped cream, and sweet vanilla pound cake.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Servings: 12
Calories: 241kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

  • 1 small loaf of poundcake
  • 16 oz. strawberries (sliced)
  • 2 Tablespoons sugar
  • ¼ cup water
  • 1 pint heavy whipping cream
  • 2 Tablespoons powdered sugar
  • 1 tsp. vanilla

Instructions

  • Purchase or make a small loaf of pound cake and cut into cubes. Set aside. 
  • Slice strawberries into small bites. Combine with sugar and water in a large bowl and set aside to make a syrup.
  • In a mixer, (ad) beat whipping cream until peaks form.  Add powdered sugar and vanilla.  Stir well.
  • In small glass containers, (ad) begin layering shortcakes by adding a few cubes of pound cake to each glass, followed by strawberries with syrup, then whipped cream.  
  • Repeat the trifle layering steps, and finish with a sliced strawberry on top.

Video

Notes

  • You'll need mini glass dishes (ad) of some type. They can match, or be totally different. Mini mason jars (ad) also work great for layered trifles, and have many uses. 
  • Place shortcakes on a sheet pan and refrigerate until ready to serve.
  • For best results, serve within 2 hours of preparation.
  • Cake can be made up to 1 day ahead as well as strawberries with syrup, but should not be assembled until 2 hours before serving.
  • View the Google Web Story for this recipe! 

Nutrition

Calories: 241kcal | Carbohydrates: 24g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Sodium: 150mg | Potassium: 113mg | Fiber: 1g | Sugar: 16g | Vitamin C: 22mg | Calcium: 49mg | Iron: 1mg

Nutrition info is an auto generated estimate.

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5 Comments

  1. 5 stars
    These look delicious, I am definitely going to give them a try . Thank you for sharing

  2. 5 stars
    I’m looking forward to making this dessert, but wanted to let you know that the coding for printing the recipe is forcing a subscription to your site over the Title area of the printed recipe and cutting off the top of the picture. You might want to notify your technical people as that may be happening to other recipes as well.

    1. Hi Betsy. Are you printing from mobile or desktop? Also, it would help me to know what browser you are using. I will take a look and see what I can do to fix the problem. Thanks for bringing this to my attention!

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