Easy Heart-Shaped Strawberry Shortcake Trifle Cups
A charming and festive dessert featuring layers of heart-shaped pound cake, macerated fresh strawberries, and whipped cream, perfect for Valentine’s Day or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 8 ounces store-bought pound cake (Sara Lee preferred)
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional garnish: fresh mint leaves or extra strawberry slices
Instructions
- Macerate the strawberries by combining sliced strawberries and granulated sugar in a medium bowl. Toss gently and let sit for about 10 minutes to release juices.
- Cut the pound cake into heart shapes using heart-shaped cookie cutters. If the cake is too soft, freeze for 15 minutes before cutting.
- Whip the cold heavy cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form, about 5-7 minutes.
- Assemble the trifle cups by layering heart-shaped cake pieces, macerated strawberries with syrup, and whipped cream. Repeat layers until cups are filled, finishing with whipped cream on top.
- Garnish each cup with a fresh strawberry slice or mint leaf. Chill in the refrigerator for up to 1 hour before serving (optional).
Notes
Keep all cream and bowls cold for best whipping results. Freeze pound cake briefly if too soft for cleaner cuts. Assemble just before serving to avoid soggy cake. For dairy-free, use coconut cream and dairy-free pound cake. Gluten-free pound cake can be used for gluten-free version.
Nutrition
- Serving Size: One 6-ounce cup
- Calories: 280
- Sugar: 24
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 32
- Protein: 3
Keywords: strawberry shortcake, trifle cups, heart-shaped dessert, Valentine’s Day dessert, easy dessert, whipped cream dessert