Individual Strawberry Shortcake Trifles

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 4^th 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 (#EarnsCommission) instead and  if you use mason jars for non-canning activities a lot they’ll come in really handy (I figured this out AFTER I made these).

Gravel & Dine

Individual Strawberry Shortcake Trifles

Individual strawberry shortcake trifles are a great way to serve this favorite dessert. Your family or your guests can just grab them whenever they want. Figure about 1/3 cup of each ingredient per jar.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course: Dessert

Ingredients Method

Ingredients

  

• 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

Method

 

1. Mix the strawberries and the sugar together and put in the fridge for a couple of hours.
2. In a mason jar layer in pound cake, strawberries, and whipped cream. Repeat to make 2 layers.
3. Put a lid on the jar and store in the fridge until ready to serve.