Ingredients
For the Cake Layer:
1 pound cake or sponge cake, cubed
1 tablespoon strawberry jam (optional)
For the Strawberry Layer:
2 cups fresh strawberries, hulled and sliced
2 tablespoons sugar
1 teaspoon lemon juice
For the Cream Layer:
1 cup heavy whipping cream
½ cup mascarpone cheese (or cream cheese)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For Garnish:
Fresh mint leaves
Crumbled shortbread cookies (optional)
Extra strawberry slices
Instructions
Prepare the Strawberries:
In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit for 15–20 minutes until syrupy.Whip the Cream:
In a chilled bowl, whip heavy cream, mascarpone, powdered sugar, and vanilla extract until soft peaks form.Assemble the Trifles:
Place cubed cake in the bottom of each cup. Add a layer of strawberries with their syrup, then a layer of whipped cream. Repeat layers, ending with cream.Chill & Serve:
Refrigerate for at least 1 hour. Top with fresh strawberries, mint leaves, and crumbled cookies before serving.
Notes
You can substitute mascarpone with cream cheese or even Greek yogurt for a lighter version.
Use store-bought pound cake for convenience or bake your own for a richer flavor.
These cups can be made 1 day in advance — just add toppings before serving for the freshest look.
Try swapping strawberries for raspberries or peaches when in season!
- Prep Time: 15 minutes
- Cook Time: 0 MIN
- Category: Dessert
- Method: No-Bake
- Cuisine: Greek-American Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 21 g
- Sodium: 65 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg