Strawberry Shortcake Trifle Cups

Course: Dessert

Cuisine: American

Keyword: strawberry shortcake cups

Prep Time: 20

Total Time: 20

Servings:

Calories: 246kcal

Author: Malinda Linnebur

Strawberry Shortcake Trifle Cups -a quick and easy recipe for individual strawberry shortcakes!

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 1½ teaspoons of zest. Juice the orange and add to the strawberries. Gently toss the strawberries and orange juice, set aside.
2 pounds (910g) strawberries, 1 orange

In a large bowl whip the cream, powdered sugar and vanilla together just until stiff peaks form. Gently fold in the reserved 1½ teaspoons of orange zest, set aside. Cube the angel food in to small bite sized pieces.
2 cups (475ml) heavy whipping cream, ½ cup (55g) powdered sugar, 1 teaspoon vanilla

Cube the angel food cake into ½" cubes. Gently toss the strawberries in the juice one more time.
1 (11 oz)(312g) angel food loaf or cake
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.

I have made these 24 hours in advance but the whipped cream does get watery. To fix this you can follow these directions for the whipped cream portion: In a mixing bowl, beat the cream cheese with the powdered sugar and vanilla until soft and creamy. In another bowl, beat the heavy whipping cream just until soft peaks form. You'll want them to collapse, not stand up. Add the cream cheese mixture and beat until stiff peaks. Fold in the orange zest.