Description
A delightful and easy recipe for Strawberry Shortcake Trifle Cups, perfect for any occasion.
Ingredients
Scale
- 1 pound cake or sponge cake (store-bought or homemade), cut into cubes
- 2 cups fresh strawberries, sliced
- 1 cup strawberry sauce or jam (optional, for extra flavor)
- 1 box (3.4 oz) instant vanilla pudding mix (or homemade custard)
- 2 cups cold milk (for pudding mix)
- 1 cup whipped cream (for folding into pudding)
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup shortbread cookies, vanilla wafers, or Golden Oreos, crushed
- Fresh strawberry halves (for garnish)
- Mint leaves (optional, for garnish)
Instructions
- Prepare vanilla pudding mix with cold milk as per package instructions. Fold in 1 cup whipped cream for a light, mousse-like texture. Chill until ready to layer.
- In a mixing bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Transfer to a piping bag for easier decorating.
- Place a spoonful of crushed cookies at the bottom of each clear dessert cup. Add a layer of cake cubes. Spoon or pipe in vanilla pudding mixture. Add sliced strawberries and a drizzle of strawberry sauce/jam. Repeat layers if cups are tall.
- Pipe whipped cream on top. Sprinkle with crushed cookie crumble. Garnish with half a strawberry and a mint leaf.
- Refrigerate for at least 1 hour before serving to let flavors meld. Serve cold.
Notes
- For a richer flavor, use homemade custard instead of instant pudding mix.
- Feel free to substitute other fruits like blueberries or raspberries for variety.
- These trifle cups can be prepared a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg