It’s strawberry season in Minnesota. During strawberry season on most years, my husband and I make a trip to a local strawberry farm and pick way too many strawberries. This leaves us with the rather tasty problem of what to make with all the strawberries. I made these individuals strawberry trifles for an Easter dessert this year, and I’m seriously considering making them again right now.
I used a boxed pound cake for my cake layer but you could definitely use store bought or scratch made – I was going for a happy medium between the two. I thought about angel food cake but since these were going to sit in the fridge for a few hours, wanted a little sturdier cake like a pound cake.
Here’s what you need:
You’ll want to prepare ahead a little pit with the strawberries. After slicing them, I sprinkled on about a tablespoon of sugar, stirred it up and let it sit in the fridge for a couple hours. This pulls some of the juice out of the strawberries – and when you layer the strawberries over the pound cake some of that sugary strawberry juice will soak in.
Now it’s all about the layering. Start with a little pound cake, a layer of strawberries and then some whipped cream. And repeat.
Aren’t these cute? !
Since the 4th of July is coming up – consider combining blueberries and strawberries for a red, white, and blue treat!
Store them in the fridge until you’re ready to serve them. They’ll keep for up to a day. I used the lids that came with the jar, but those are 2 piece lids. You can buy these plastic lids 
- Strawberries, sliced
- Sugar (1 T sugar per 2 cups of berries)
- Pound cake, cut into ¼-1/2 inch cubes
- Whipped cream
- ½ pint wide mouth mason jars
- Mix the strawberries and the sugar together and put in the fridge for a couple of hours.
- In a mason jar layer in pound cake, strawberries, and whipped cream. Repeat to make 2 layers.
- Put a lid on the jar and store in the fridge until ready to serve.
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