Looking for more easy, no bake dessert recipes? Try my Peanut Butter Chocolate Bars, No Bake Mascarpone Fruit Tarts or my Easy No Bake S’mores Bars!
Mini Strawberry Shortcake
Sometimes, I really want something sweet but just don’t feel like turning on the oven, especially in the heat of summer! If that sounds familiar, then this no bake shortcake dessert recipe is for you! Using store bought pound cake or angel food cake will make this dessert super easy to throw together. If you are up for it, make a homemade pound cake for an absolutely delicious mini strawberry shortcake! Plus they are in individual mini trifles which means you don’t have to share, but they are light enough that everyone will have room for dessert!
ingredients needed
To make strawberry shortcake mini cups, you just need a few simple ingredients! Here’s what you’ll need:
Heavy Whipping Cream: What makes these individual strawberry shortcake trifles extra special is the homemade whipped cream that is perfectly creamy and decadent! Cream Cheese: Room temperature cream cheese is whipped up with the heavy whipping cream to make it thicker! It will also add a creamy, tangy flavor! Powdered Sugar: Just a few tablespoons of sugar is all that’s needed to make your cream layer. Don’t overdo the sugar, as the strawberries add a natural sweetness to the trifle. Strawberries: I prefer to use fresh strawberries for these mini strawberry shortcake trifles, as it’s best served immediately. If you need to use frozen strawberries, I recommend allowing them to fully thaw first. Pound Cake: You can make your own pound cake recipe ahead of time or purchase a store-bought cake to save some time!
How to make Mini Strawberry Shortcake
Make cream cheese filling: Add cream cheese to a stand mixer with the whisk attachment. Whip until the cream cheese is smooth. Add in heavy cream and whip on high speed until the mixture forms soft peaks. Turn the mixer off, add in the powdered sugar, then mix for another 30 seconds. Set aside until you are ready to assemble.
Add pound cake: After that, start assembling the individual trifles by adding pound cake into the bottom of the glasses. (I divide it between 4-6 jars depending on size). You can always add this to a large bowl to serve a crowd.
Assemble Trifle: Next layer on whipped cream and strawberries evenly to each jar. Repeat.
Serve and enjoy: Now serve immediately or store in the fridge until ready to serve.
Tips for Success
Make it boozy: Traditionally, trifles have been served with sherry, but that generally yields more of an orange flavor. If you’re looking to add a little bit of alcohol to your strawberry shortcake trifles, you can experiment with port, rum or brandy. Taking these to a party? Assemble the mini shortcakes in clear plastic cups for easy disposal! Feel free to scale up the recipe according to how many people you are serving. Store your leftovers: End up with a few leftover trifles? You can store them, loosely covered, in the refrigerator. I would recommend eating your leftover trifles within 3 days, as the layers will meld together and the pound cake will become soggy. Use store-bought whipped cream: The homemade whipped cream cheese base is super delicious and easy to make at home, but if you are in a pinch for time then you can use store-bought whipped cream!
more dessert recipes to try
No Bake Mascarpone Fruit Tarts Pumpkin Tiramisu Strawberry Cheesecake Cookies No Bake Vanilla Cheesecake Chocolate Cookies Individual No Bake Vanilla Cheesecake
