Strawberry Shortcake Trifles – The Best Summer Dessert in a Cup

Every time I make these Strawberry Shortcake Trifles, I feel like I’m spooning into a sunny day.

The layers of fluffy homemade vanilla cake, sweetened strawberries, and luscious cream cheese whipped cream are light yet indulgent—perfect for summer gatherings or treating yourself on a warm afternoon.

Why You’ll Crave These Trifles

Gorgeous layers – Perfect for parties or potlucks.

Balanced flavors – Not overly sweet, with the perfect fruit-to-cream ratio.

Customizable – Use your favorite berries or swap in store-bought cake.

Make-ahead friendly – Prepare in advance and chill until serving time.

Ingredient Highlights

Cake Layer

All-purpose flour & cornstarch – Ensures a tender, bakery-style crumb.

Sour cream – Keeps the cake rich and moist.

Lemon zest – Adds brightness that complements the strawberries.

Strawberry Layer

Fresh strawberries – Tossed with sugar to bring out their natural juices.

Cream Layer

Heavy cream + cream cheese – For structure and velvety richness.

Powdered sugar & vanilla – Light sweetness and warm aroma.

Pro Tips for Success

Don’t overmix the cake batter—stop once ingredients are just combined.

Let strawberries macerate at least 10 minutes for the juiciest texture.

Chill the bowl before whipping cream for better volume.

Use a round cookie cutter to match cake to dessert cup size.

Pipe the cream for cleaner layers and presentation.

How to Make Strawberry Shortcake Trifles

Step 1: Bake the Vanilla Cake
Preheat your oven to 350°F. Butter and flour an 18×13-inch rimmed baking sheet.

In a bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder.

In a stand mixer, cream together the butter, sugar, and lemon zest until pale and fluffy.

Beat in the eggs one at a time, followed by the vanilla.

Add the flour mixture in thirds, alternating with the sour cream.

Mix just until combined.

Spread the batter evenly into the prepared pan and bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely on a wire rack.

Cut out 24 rounds using a cookie cutter that matches your dessert cup size.

Step 2: Prepare the Strawberries
Dice 2 lbs of strawberries and toss with 3 1/2 tablespoons of sugar.

Let sit for 10 minutes to release juices.

Step 3: Make the Cream Layer
In one bowl, whip the cold heavy cream until soft peaks form.

In another bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.

Fold the cream cheese mixture into the whipped cream, then beat together until stiff peaks form.

Step 4: Assemble the Trifles
In each dessert cup, layer one round of cake, a spoonful of macerated strawberries, and a swirl of whipped cream.

Repeat layers once more.

Top with a whole strawberry and chill until serving.

Serving Ideas

Serve cold with iced tea or lemonade.

Add a sprig of mint for color and fragrance.

Dust lightly with powdered sugar for a finishing touch.

Variations & Swaps

Try raspberries, blackberries, or blueberries instead of strawberries.

Use store-bought pound cake in a pinch.

Add a splash of orange liqueur to the berries for a grown-up twist.

Use mascarpone cheese instead of cream cheese for a silkier cream.

Storage Tips

Store assembled trifles in the fridge up to 24 hours.

The cake can be baked 1 day in advance and stored airtight.

The cream should be made and piped just before serving for best texture.

Not suitable for freezing once assembled.

FAQs

Can I make them ahead of time?
Yes, you can assemble the trifles 4–6 hours in advance.

They’re best served the same day.

Can I use frozen strawberries?
Fresh works best, but thawed and well-drained frozen strawberries can be used in a pinch.

Do I need a stand mixer?
No, a hand mixer will work fine for both the cake and cream layers.

Can I make one large trifle instead?
Absolutely—just layer the components in a large trifle bowl.

What can I do with leftover cake?
Make cake pops, parfaits, or freeze the scraps for future desserts.

Is the cream layer too rich?
No—the whipped cream lightens the texture, and the cream cheese adds balance without overwhelming sweetness.

Final Thoughts

If summer had a flavor, it would be these Strawberry Shortcake Trifles.

I love how the cake soaks in the berry juices, the cream melts in your mouth, and each spoonful feels like a celebration.

Whether you’re hosting a picnic or just enjoying the sunshine, this dessert brings a little magic to the table.