Strawberry Shortcake Trifle Cups

Strawberries are my very favorite summer treat. Strawberries on their own, strawberries in chocolate, strawberry bruschetta, strawberry basil cocktails, the list is endless!


At the top of the list is strawberry shortcake. I think it’s the absolute best summer dessert. It’s perfect for any summer get-together, and especially perfect for a Memorial Day barbecue!

Almost everyone has had strawberry shortcake, but they haven’t had it like this. Individual trifle cups makes everyone at the party feel special, and they’re the perfect amount of dessert.

The secret ingredient? White chocolate. Each piece of shortcake is dipped in white chocolate ganache, and the whip cream filling is mixed with melted white chocolate. Decadent. Sinful. Made for a summer barbecue.

 

 

 

Creating this delicious dessert in the dead of winter makes me SO excited for summer. Sunshine, barbecues, and Memorial Day parties will be here before we know it! I hope these shortcake cups can make your Party a bit more delicious.

 

Ingredients
  • 2 loaves Sara Lee Pound Cake, cubed
  • 8 ounces container of Cool Whip
  • 6 ounces low fat cream cheese
  • 1 1/2 cups powdered sugar
  • 4 ounces white chocolate, melted
  • 4 ounces white chocolate, cut into small pieces
  • 1 teaspoon vanilla extract, or 1 1/2 teaspoons vanilla bean paste
  • 2 pints fresh strawberries, washed and sliced into small pieces
  • 4 ounces sugar free strawberry glaze
  • 2 ounces heavy cream
  • 1/3 cup sugar
Directions

For the filling

Beat cream cheese until light and smooth. Add powdered sugar, melted chocolate, and vanilla. Fold in Cool Whip and set aside.

For the strawberry glaze mixture:

Macerate the strawberries by adding sugar, stirring, and letting sit for at least 3-4 minutes. Add strawberry glaze and mix together fully. Set aside. 

For the ganache:

Heat heavy cream in small saucepan until hot and bubbly. Remove from heat and pour over chopped white chocolate, stirring until chocolate is completely melted. 

Allow to cool, stirring occasionally.  Make sure it is cooled to room temperature before proceeding. If the mixture is too hot it will soak into the cake layer. 

To assemble the trifles:

Place a large spoonful of filling into the bottom of a cup. Using a slotted spoon, top with a large spoonful of the strawberry glaze mixture.

Dip 6-8 cubes of shortcake into the ganache and place on top of the strawberries. The ganache will help the cake to not get too soggy from the glaze mixture.

Top with another large spoonful of the filling. Finish the trifle with another heaping spoonful of the strawberry glaze mixture..

Repeat with remaining cups. 

Makes: About 6 individual cups

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