Strawberry Shortcake Trifle Cups

An up-close side shot of strawberry shortcake cups in wine glasses surrounded by strawberries.

Strawberry Shortcake Trifle Cups are fruity, fun, and perfect for summertime! You only need three simple and inexpensive ingredients to assemble these adorable cups. They're great to serve at backyard barbecues, pool parties, and everything else that's fun under the sun!

Course Dessert

Cuisine American

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Prep Time 5

Total Time 5

Servings Trifle Cups

Calories 187kcal

Author Jennifer

Ingredients

1 Sara Lee® All Butter Pound Cake
2 cups fresh strawberries chopped
2 tubs Cool Whip topping

Instructions

Slice pound cake and place on a microwavable plate. Microwave slices for 30 seconds.
Chop fresh strawberries.
Cut pound cake slices into cubes.
Layer with pound cake, cool whip, strawberries, pound cake and top with more cool whip topped with some chopped strawberries.

Notes

Use Fresh Strawberries. Use fresh, not frozen strawberries! Even when they’re thawed, frozen strawberries won’t have the same juicy, fresh consistency that berries straight from the carton do.
Adjust Fruit Prep. Cut, slice, or dice strawberries to fit best in your serving container. Dice small for strawberry shortcake mini cups or cut thick slices for large strawberry shortcake jars or to assemble in a large trifle dish.
Start with a Cake Layer. You can layer Sara Lee® pound cake trifle however you’d like, but I recommend keeping the pound cake on the bottom layer! That way, it can absorb any of the strawberry juices that gather at the bottom of the cup.
Pipe Cool Whip. Put Cool Whip in a ziploc bag and cut one corner off to easily fill jars with Cool Whip. This keeps the sides of the glass clean. If you’re feeling extra fancy, use a piping bag with or without a decorating tip.
Make and the Serve Same Day. Strawberry shortcake cups are best enjoyed within the first 12 hours of making them but will stay good for up to 24 hours. Make sure to keep them in the fridge and cover them tightly with plastic wrap.
Store. Leftovers keep covered in plastic wrap for 12-24 hours in the refrigerator. Strawberry shortcake in a jar stores easily by just adding the lid.
Freeze. This recipe is best made and served on the same day. Freezing assembled cups will change the consistency of the berries and cake.

Nutrition