Easy Creamy Strawberry Shortcake Trifle Recipe in Mason Jars for Perfect Summer Dessert
A quick and easy layered dessert featuring pound cake, macerated strawberries, and whipped cream served in mason jars, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 ounces pound cake, cut into 1-inch cubes
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar, sifted
- 1 teaspoon vanilla extract
- Optional: fresh mint leaves for garnish
- Optional: splash of lemon juice to brighten strawberries
Instructions
- Macerate the strawberries by tossing sliced strawberries with granulated sugar in a medium bowl. Let sit at room temperature for at least 10 minutes until juicy and glossy.
- Chill mixing bowl and beaters. Whip heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form.
- Cut pound cake into roughly 1-inch cubes.
- Assemble the trifle by layering about 1/3 cup pound cake cubes, a spoonful of macerated strawberries with juices, and about 1/4 cup whipped cream in each mason jar. Repeat layers until jar is nearly full, finishing with whipped cream on top.
- Refrigerate assembled trifles for at least 30 minutes to meld flavors. Garnish with a fresh strawberry or mint leaf before serving.
Notes
Do not over-macerate strawberries to avoid mushiness. Use cold equipment and cream for best whipped cream texture. Assemble gently to keep layers distinct. Can be prepared a few hours or a day ahead for better flavor melding. Store leftovers covered in refrigerator up to 2 days; avoid freezing.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 280320
- Fat: 18
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: strawberry shortcake, trifle, mason jars, summer dessert, easy dessert, whipped cream, pound cake, berry dessert