Strawberry Shortcake Trifle Cups

• 1 (16.5 oz) package angel food cake, cubed
• 2 cups fresh strawberries, sliced
• 1 (8 oz) container frozen whipped topping, thawed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Optional: fresh mint leaves for garnish

Steps

1. 1 Prepare angel food cake by cubing it into bite-sized pieces.
2. 2 Slice strawberries and toss with granulated sugar; let sit for 10 minutes.
3. 3 In a separate bowl, gently fold vanilla extract into the thawed whipped topping.
4. 4 Layer the bottom of each trifle cup with cake cubes.
5. 5 Add a layer of strawberries over the cake.
6. 6 Top with a generous dollop of whipped topping.
7. 7 Repeat layers once more in each cup, ending with whipped cream on top.
8. 8 Garnish with fresh mint leaves if desired.
9. 9 Chill in the refrigerator until ready to serve.

Equipment

• 8 individual trifle cups or glasses
• Whisk

Variations

• Add a layer of chocolate shavings for a decadent twist.
• Substitute angel food cake with pound cake for a denser texture.

Substitutions

• If angel food cake is unavailable, use sponge cake or pound cake.
• For a vegan option, use coconut whipped cream and vegan strawberry alternatives.

Pairings

• Serve with a glass of sparkling rosé or iced tea.
• Perfect for brunches or summer parties.

Nutrition

Tips

• Use day-old cake for easier cubing and to prevent sogginess.
• For a homemade touch, make your own whipped cream with heavy cream and a touch of sugar.

Storage

Keep refrigerated and consume within 24 hours. Gently re-whip the cream if it deflates.

Freezing: Not recommended due to the texture of the whipped cream and cake.

Serving Suggestions

• Serve with a drizzle of strawberry syrup or a sprinkle of powdered sugar.
• Pair with a cup of coffee or a glass of sparkling lemonade.

FAQ