Strawberry Shortcake Trifle Cups are an easy and delicious light dessert and since they are in individual cups they are perfect for upcoming summer barbecues!
With spring now upon us and summer around the corner I couldn’t resist posting a strawberry recipe! I love these dessert cups because:
- They look so pretty with all those layers
- They are fun to eat (I mean who wouldn’t want their own individual dessert cup)
- They are quick and easy to make and
- They are perfect for warm days when you don’t want a heavy dessert, just something light.
And the extra good news is I made them a little lighter by using angel food cake. (That way you can have 2 cups 🙂 you’re welcome) But if you prefer regular shortcake feel free to sub that in (it will be equally as good).
So a little about this recipe. You will only need a handful of ingredients to make these- strawberries, angel food cake, an orange, powdered sugar, whipping cream and vanilla.
Start off by cleaning your strawberries and quartering them. Zest your orange and reserve to put with the whipped cream, it makes it extra special, trust me. Squeeze your orange over the strawberries and lightly toss, then set aside to let the magic begin.
I’m using the orange juice to help macerate the strawberries instead of sugar (saving a few calories there! 🙂 ) Next cube your angel food cake into small bite sized pieces.
Now for the whipped cream. This is made extra special by adding in some orange zest. It’s probably my new favorite way to eat whipped cream. Also, if you’re in a rush feel free to use whipped topping from the store and just stir in some zest (you will need about 4 cups of whipped topping, aka cool whip). I highly recommend making freshly whipped cream but I use shortcuts too so judging here.
Ready for the assembly- layer in individual cups then top with a halved strawberry and I garnished with a mint leaf but that is totally optional. Then comes the best part–time for dessert!
- 2 pounds strawberries
- 1 orange
- 1 (11 oz) angel food loaf
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 10 (9 oz) clear plastic cups
- Mint leaves for garnish optional
- STRAWBERRIES: Wash and cut your strawberries into quarters (reserve a few strawberries to cut in half for garnish if desired). Place in a medium sized bowl. Zest the orange and reserve for later, you will need about 1 1/2 teaspoons of zest. Juice the orange and add to the strawberries. Gently toss the strawberries and orange juice, set aside.
- WHIPPED CREAM: In a large bowl whip the cream, powdered sugar and vanilla together just until stiff peaks form. Gently fold in the reserved 1 1/2 teaspoons of orange zest, set aside. Cube the angel food in to small bite sized pieces.
- ASSEMBLY: First gently toss the strawberries in the juice one more time. Now, place a small amount of angel food in the bottom of a cup. Top with a few strawberries (don't be afraid to get some of the orange juice in there as well) then whipped cream. Repeat layers one more time. Repeat for remaining cups. Top with a strawberry half and mint leaf if desired. Refrigerate until ready to serve.
Love anything strawberry shortcake related – especially for Spring!
Thank you so much, Thalia!!
I’m planning a rehearsal dinner for my son and his fiancée, and I couldn’t decide on a dessert. Well, his 2 favorite desserts are strawberry shortcake and trifle, so you can imagine how thrilled I was to come across this recipe! Thank you so much for sharing!
I am so glad I could be of help!!! Please let me know how everything goes!
Hello! Planning on making these for a work event next week but I need to make them ahead of time. Do you think they would be ok to make the night before and refrigerate or does it get mushy?
THANK YOU:-)
Just from my personal experience, I wouldn’t make this over 3 hours in advance. The leftovers are still good but yes it does get mushy. You could, however, prep everything and place into separate containers the night before then assemble the trifle cups a couple of hours before serving. I would also replace the homemade whipped cream for store bought whipped cream because it can get a little watery if made to far in advance. Hope this helps and I hope you enjoy!!
Did you used the powdered gelatin? I need to make like 35 cups.
No, I didn’t. Thanks for asking and let me know how they turn out!
What size are the cups you used? I am making this for a graduation party:)
Sorry just noticed it says 9oz cups!
No problem!! Let me know how everything goes!! 🙂
I made a double recipe for an outdoor July 4th party of twenty. Everyone raved about it! I did, however, make a few recipe adjustments. First, I used heavy whipping cream but radically reducted the amount of sugar as I don’t like overly sweet whipped cream. I added about 1/4 cup to 4 cups of whipping cream. I didn’t add orange to the cream, but I did use unflavored gelatin to stabilize the whipped cream so it wouldn’t deflate or get watery. I used a combo of pound cake and angel food cake for the cake layers and it tasted really good. Doubling every ingredient worked perfectly for 24 – 10 ounce cups, with one exception: I had to run out and get another 2 cups of whipping cream to complete the top layer. I piped the cream for all layers. I assembled the cups about 4-1/2 hours before we ate, and they held up beautifully! Thanks for this recipe! I will definitely make it again.
I am so glad you like the trifle cups!! And thank you much for sharing all your tips, I greatly appreciate it!
If your looking for an elegant desert to make look no further! The added orange is what makes these stand out from all the other recipes for this treat! Do not hesitate to try this! I served it for a baby shower and made 20! I did add Knox unflavored gelatin to stabilize the whip cream as the other person in a comment suggested and it held up very, very well! total hit! thank you!
Thank you so much for your wonderful comment!! Totally made my day so much better!! Thank you so much for sharing about the gelatin as well!