How to make Strawberry Shortcake Trifle Cups in 15 Minutes
Strawberry Shortcake Trifle Cups are a delightful dessert that can be whipped up in a short amount of time. They are perfect for gatherings, celebrations, or even for a special treat at home. With layers of soft cake, fresh strawberries, and creamy goodness, this dessert is sure to please everyone. Let’s dive into how you can make this delicious dessert!
Ingredients
- 2 cups (284g) all-purpose flour, plus extra for dusting
- 3 Tbsp (26g) cornstarch
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 12 Tbsp (170g) unsalted butter, softened
- 1½ cups (315g) granulated sugar
- 1 tsp lemon zest
- 4 large eggs
- 1½ tsp vanilla extract
- 1 cup (283g) sour cream (light or full-fat)
- 2 lbs fresh strawberries, diced
- 3½ Tbsp (45g) granulated sugar (for strawberries)
- 12 whole strawberries, for garnish
- 2 cups (475ml) heavy whipping cream
- 6 oz (170g) cream cheese, softened
- ¾ cup (90g) powdered sugar
- ½ tsp vanilla extract (for cream)
Directions
-
Prepare the Oven and Baking Sheet: Start by preheating your oven to 350°F (175°C). Butter and flour an 18×13 inch rimmed baking sheet to prevent sticking.
-
Mix Dry Ingredients: In a medium bowl, combine the flour, cornstarch, salt, baking soda, and baking powder. Whisk them together until well mixed.
-
Cream Butter and Sugar: In a stand mixer with a paddle attachment, add the softened butter, granulated sugar, and lemon zest. Cream them together until the mixture becomes pale and fluffy.
-
Add Eggs: Add the eggs to the butter mixture one at a time. Make sure to mix well after each addition. Then stir in the vanilla extract.
-
Combine Wet and Dry Ingredients: Gradually add the flour mixture in three parts, alternating with the sour cream. Mix just until combined; be careful not to overbeat!
-
Bake the Cake: Spread the cake batter evenly in the prepared pan and bake it in the preheated oven for about 20–24 minutes. Check if it’s ready by inserting a toothpick in the center; it should come out clean.
-
Cool and Prepare Cake Rounds: Let the cake cool completely on a wire rack. Once cooled, cut out 24 rounds to fit your dessert cups. You can reserve the remaining scraps for snacking or future trifles.
-
Prepare the Strawberries: In a separate bowl, toss the diced strawberries with 3½ Tbsp of sugar. Let them sit for about 10 minutes to macerate and release their juices.
-
Whip the Cream: Use an electric mixer to whip the heavy cream until soft peaks form. Make sure not to over-whip, as you want it light and fluffy.
-
Mix Cream Cheese: In another bowl, beat the softened cream cheese until it’s smooth. Add the powdered sugar and the remaining vanilla extract, then whip until light and fluffy.
-
Combine Creams: Gently fold or whip the cream cheese mixture into the whipped cream until stiff peaks form. This will create a light and airy cream to layer with.
-
Assemble the Trifles: Start by placing one cake round at the bottom of each dessert cup. Then spoon a layer of macerated strawberries over the cake. Pipe or spoon a generous swirl of the cream mixture on top.
-
Repeat Layers: Repeat the layering process: one more layer of cake, followed by strawberries, and then another swirl of cream.
-
Garnish: Finish your trifle cups with a whole strawberry on top of each.
-
Serve: For the best texture and flavor, serve within 1 hour of assembling.
Why You’ll Love This Strawberry Shortcake Trifle Cups
Strawberry Shortcake Trifle Cups are not only easy to make but incredibly delicious. The combination of soft cake, sweet strawberries, and light cream creates a taste that is refreshingly satisfying. This dessert is visually appealing, making it perfect for entertaining. Plus, with its straightforward recipe, you can create stunning desserts without hours in the kitchen.
Nutrients Benefits
These trifle cups offer several nutritional benefits. Strawberries are packed with vitamins, particularly Vitamin C, and are rich in anti-oxidants. The cream and cake provide energy and satisfying flavors. When enjoyed in moderation, this dessert can be a delightful way to enjoy fresh ingredients while still indulging your sweet tooth.
What to Serve With Strawberry Shortcake Trifle Cups
Strawberry Shortcake Trifle Cups stand beautifully on their own. However, they can also be complemented with:
- A dollop of extra whipped cream on the side.
- Mint leaves for added freshness and a pop of color.
- A scoop of vanilla ice cream for extra indulgence.
These additions can elevate the presentation and enjoyment of your dessert.
How to Store Strawberry Shortcake Trifle Cups
To maintain the best texture and flavors, it’s best to consume Strawberry Shortcake Trifle Cups shortly after they are assembled. If you have leftovers, cover them with plastic wrap or store them in an airtight container in the refrigerator. They will last for about 1-2 days. However, be aware that the cake may become soggy over time due to the strawberries and cream.
Tips and Mistakes to Avoid
-
Overmixing: When combining wet and dry ingredients, avoid overmixing. It’s important to mix just until everything is combined to keep the cake fluffy.
-
Let the Cake Cool: Make sure the cake is completely cool before cutting it into rounds; otherwise, it may crumble and be difficult to handle.
-
Macering Strawberries: Allow the strawberries to sit for at least 10 minutes to properly macerate. This enhances their sweetness and helps produce extra juice.
-
Layering: Be mindful when layering. Make sure each layer of cake and cream is nice and even for a beautiful presentation.
Variations
You can easily switch up the ingredients to create different versions of this trifle:
- Berry Blend: Instead of just strawberries, consider using mixed berries like blueberries, raspberries, and blackberries for a tart twist.
- Chocolate Shortcake: Add cocoa powder to the cake batter for a rich chocolate flavor. Pair it with strawberries for a chocolaty dessert.
- Nutty Twist: Add a layer of nuts or granola between the layers for extra texture and crunch.
FAQs
1. Can I make the cake ahead of time?
Yes, you can prepare the cake a day in advance. Store it tightly wrapped in plastic wrap at room temperature until you’re ready to assemble the trifles.
2. Is it possible to use frozen strawberries instead of fresh ones?
While fresh strawberries are best for this recipe, frozen strawberries can be used. Thaw them, then drain excess liquid and toss with sugar to create a similar effect.
3. How can I make this dessert lighter in calories?
You can substitute low-fat cream cheese and whipped topping for a lighter version. Additionally, using a sugar substitute or reducing sugar can decrease calories.
Strawberry Shortcake Trifle Cups
- Total Time: 39 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful dessert cups made with layers of soft cake, fresh strawberries, and creamy goodness, perfect for gatherings or special treats.
Ingredients
- 2 cups (284g) all-purpose flour, plus extra for dusting
- 3 Tbsp (26g) cornstarch
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 12 Tbsp (170g) unsalted butter, softened
- 1½ cups (315g) granulated sugar
- 1 tsp lemon zest
- 4 large eggs
- 1½ tsp vanilla extract
- 1 cup (283g) sour cream (light or full-fat)
- 2 lbs fresh strawberries, diced
- 3½ Tbsp (45g) granulated sugar (for strawberries)
- 12 whole strawberries, for garnish
- 2 cups (475ml) heavy whipping cream
- 6 oz (170g) cream cheese, softened
- ¾ cup (90g) powdered sugar
- ½ tsp vanilla extract (for cream)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 18×13 inch rimmed baking sheet.
- In a medium bowl, whisk together flour, cornstarch, salt, baking soda, and baking powder.
- In a stand mixer, cream together butter, granulated sugar, and lemon zest until pale and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually alternate adding flour mixture and sour cream, mixing just until combined.
- Spread the batter evenly in the prepared pan and bake for 20–24 minutes, until a toothpick comes out clean.
- Allow the cake to cool completely, then cut out 24 rounds to fit your dessert cups.
- Toss diced strawberries with 3½ Tbsp of sugar and let sit for about 10 minutes.
- Whip heavy cream in an electric mixer until soft peaks form.
- Beat cream cheese until smooth, add powdered sugar and vanilla extract, and whip until fluffy.
- Gently fold cream cheese mixture into the whipped cream until stiff peaks form.
- Assemble trifles by layering cake rounds, macerated strawberries, and cream in dessert cups.
- Garnish each cup with a whole strawberry.
- Serve within 1 hour for best texture and flavor.
Notes
Avoid overmixing the batter and ensure the cake cools completely before cutting.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
