Easy Strawberry Shortcake Trifle in a Mason Jar
A quick and easy summer dessert featuring layers of juicy strawberries, fluffy whipped cream, and moist pound cake served in portable mason jars.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (optional toasting)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (about 300g) fresh strawberries, sliced
- 6 oz (about 170g) pound cake, cut into 1-inch cubes
- 1 cup (240 ml) heavy whipping cream, chilled
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) lemon juice
- Optional: 1 tablespoon (8g) powdered sugar for dusting or added sweetness
- Optional: splash of almond liqueur or orange zest for grown-up twist
Instructions
- Macerate the Strawberries: In a medium bowl, combine sliced strawberries with 1 tablespoon granulated sugar and lemon juice. Stir gently and let sit for at least 15 minutes until syrupy.
- Whip the Cream: Chill mixing bowl and beaters if possible. Beat cold heavy whipping cream with 1 tablespoon sugar and vanilla extract on medium-high speed until soft peaks form.
- Prepare the Pound Cake: Cut pound cake into 1-inch cubes. Optionally, toast cubes in a 350°F (175°C) oven for 5 minutes to add firmness.
- Layer the Trifle: Spoon a little strawberry syrup into the bottom of each mason jar. Add a layer of pound cake cubes, then macerated strawberries, followed by a dollop of whipped cream. Repeat layers until jar is nearly full, finishing with whipped cream on top. Garnish with strawberry slices or powdered sugar.
- Chill Before Serving: Refrigerate jars for at least 30 minutes to let flavors meld and keep cream firm.
Notes
Macerate strawberries for at least 15 minutes to enhance juiciness. Whip cream to soft peaks to avoid butter. Toast pound cake cubes if very fresh to prevent sogginess. Assemble trifle a few hours before serving or keep layers separate to avoid mushiness. Use fresh ripe strawberries for best flavor. Substitute coconut cream and dairy-free cake for dairy-free version.
Nutrition
- Serving Size: 1 mason jar (about 8
- Calories: 320
- Sugar: 20
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: strawberry shortcake, trifle, mason jar dessert, summer dessert, easy dessert, picnic dessert, whipped cream, pound cake