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Easy Strawberry Shortcake Trifle for Two

strawberry shortcake trifle for two - featured image
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A cozy, no-bake dessert for two featuring tender pound cake, macerated strawberries, and homemade whipped cream. Perfect for lazy evenings or rainy afternoons.

Ingredients

Scale
  • 1 pint strawberries, hulled and sliced
  • 2 tablespoons granulated sugar, divided
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy cream
  • 6 ounces pound cake or angel food cake, cubed
  • Optional garnish: whole strawberries, mint sprig, powdered sugar

Instructions

  1. Macerate the strawberries: In a medium bowl, combine sliced strawberries, 1 tablespoon sugar, and lemon juice. Stir gently and let sit for 10 minutes.
  2. Whip the cream: In a separate medium bowl, pour cold heavy cream. Add remaining 1 tablespoon sugar and vanilla extract. Whisk by hand or with a hand mixer on medium-high speed until soft peaks form.
  3. Cube the cake: Cut pound cake into 1-inch cubes. If cake is very soft, freeze for 5 minutes first.
  4. Layer the trifle: In two small trifle dishes or wide glasses, layer cake cubes, macerated strawberries with juice, and whipped cream. Repeat layers, ending with whipped cream on top.
  5. Garnish and serve: Top each trifle with a whole strawberry or slices and a mint sprig if desired. Serve immediately or refrigerate up to 30 minutes.

Notes

Best served fresh. Do not refrigerate longer than 1 hour or cake becomes mushy. For dairy-free, use chilled coconut cream. For gluten-free, use gluten-free pound cake.

Nutrition

Keywords: strawberry shortcake, trifle, dessert for two, no-bake, easy dessert, strawberry dessert

Find it online: https://lolaspoon.com/easy-strawberry-shortcake-trifle-for-two/