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Strawberry Shortcake Trifle for Two

Strawberry Shortcake Trifle - featured image
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This easy mini dessert layers juicy strawberries, fluffy vanilla shortcake sponge, and cloud-like whipped cream for a nostalgic treat that’s perfect for date nights or solo indulgence. Quick to make and endlessly customizable, it’s comfort food in a glass.

Ingredients

Scale
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1 large egg, room temperature
  • 2 tbsp (30ml) whole milk (or dairy-free milk)
  • 2 tbsp (28g) unsalted butter, melted and slightly cooled
  • 1/2 tsp pure vanilla extract
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 1 tbsp granulated sugar (for strawberries)
  • 1 tsp lemon juice
  • 1/2 cup (120ml) heavy whipping cream, chilled
  • 2 tsp powdered sugar
  • 1/4 tsp pure vanilla extract

Instructions

  1. Place sliced strawberries in a small bowl. Add 1 tbsp granulated sugar and 1 tsp lemon juice. Toss gently and set aside for at least 10 minutes until berries release their juices.
  2. Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk egg, milk, melted butter, and vanilla. Pour wet ingredients into dry and gently fold until just combined.
  3. Grease 2 muffin cups or small ramekins. Divide batter evenly. Bake for 12-15 minutes, or until golden and a toothpick comes out clean. Cool for 5 minutes, then turn out onto a rack and let cool completely.
  4. In a cold bowl, pour heavy cream. Add powdered sugar and vanilla. Whip with a hand mixer until soft peaks form (about 2-3 minutes).
  5. Slice cooled shortcake into small cubes or tear into bite-size pieces. In 2 clear glasses, layer half the cake cubes, then spoon in half the strawberries with their juice, followed by a generous dollop of whipped cream. Repeat layers, finishing with more whipped cream and a strawberry on top.
  6. Sprinkle with lemon zest or a little extra sugar if desired. Serve immediately for the fluffiest texture. If making ahead, chill assembled trifles for up to 2 hours.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut cream for whipped cream and almond or oat milk in the sponge. You can swap berries or add lemon zest for extra flavor. Assemble just before serving for best texture. If making ahead, keep components separate and layer before eating.

Nutrition

Keywords: strawberry shortcake, trifle, mini dessert, easy dessert, date night, whipped cream, sponge cake, berries, summer dessert, comfort food

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