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.
Servings: 12
Calories: 241kcal
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