There’s something so nostalgic about strawberry shortcake. It’s light, creamy, fruity, and always feels like a celebration of warm weather and happy moments. These mini strawberry shortcake trifle cups take everything we love about the classic dessert and turn it into an individual, beautifully layered treat that’s perfect for sharing.

Each cup is filled with tender vanilla cake, juicy macerated strawberries, and fluffy cream that’s just rich enough without feeling heavy. They’re soft, fresh, and completely irresistible—especially when you see those pretty layers through a clear glass. Whether you’re serving them at a spring brunch, summer party, baby shower, or backyard gathering, these trifle cups feel special while still being wonderfully comforting.

Tips for Perfect Results

A few simple tips will help these trifle cups come together effortlessly.

Don’t overbake the cake. You want it soft and tender so it soaks up the strawberry juices without becoming dry.
Let the cake cool completely before cutting. This makes cleaner rounds and keeps the layers neat.
Macerate the strawberries briefly. Ten minutes is perfect—it draws out the juices without turning them mushy.
Whip the cream in stages. Whipping the cream cheese separately ensures a smooth, lump-free cream layer.
Use a piping bag. It makes assembly quicker and gives the trifles a polished, bakery-style look.
Assemble close to serving time. This keeps the layers fresh and the cake from becoming overly soft.

Before You Begin – Here’s What You’ll Need :

Mini Strawberry Shortcake Trifle Cups

Author: not just recipe
Total Time: 2 hours
Yield: 12 Servings 1x

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Instructions

For the cake :

1. Preheat oven to 350 degrees F. Butter and flour an 18-by-13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.

2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla.

3. Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it’s evenly combined).

4. Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 – 24 minutes.

5. Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you’ll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).

For the strawberry layer :

1. Toss diced strawberries with sugar. Let rest 10 minutes.

For the cream layer:

1. In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).

2. In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.

To assemble trifles :

1. Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.

2. Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more.

3. Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).

Prep Time: 40 minutes
Cook Time: 20 minutes

Variations and Serving Ideas

These trifle cups are easy to adapt depending on the occasion.

Berry mix: Add blueberries or raspberries for a mixed berry version.
Lemon twist: Add extra lemon zest to the cake or cream for a brighter flavor.
Shortcut option: Use store-bake pound cake if you’re short on time.
Elegant finish: Top with white chocolate curls or a dusting of powdered sugar.
Family-style: Layer everything in a large trifle dish instead of individual cups.

They’re perfect served chilled but still soft, with a fork that scoops through all the layers at once.

Storage and Make-Ahead Tips

These trifles are best enjoyed fresh, but a little prep ahead helps.

Cake: Can be baked a day in advance, covered, and stored at room temperature.
Strawberries and cream: Prepare just before assembling for the best texture.
Assembled cups: Best served within an hour, though they can chill briefly if needed.
Leftovers: Store covered in the refrigerator and enjoy within 24 hours.

Final Encouragement

Mini strawberry shortcake trifle cups are one of those desserts that feel joyful from the first look to the last bite. They’re light, creamy, fruity, and perfectly portioned—making them ideal for entertaining or treating yourself to something special.

If you’re looking for a dessert that’s fresh, beautiful, and guaranteed to make people smile, these little trifle cups are absolutely worth saving. They’re proof that sometimes the simplest flavors make the sweetest memories 🍓🍰