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Easy Layered Strawberry Shortcake Trifle Jars

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A quick and charming summer dessert featuring layers of store-bought pound cake, macerated fresh strawberries, and a creamy mascarpone whipped cream, all assembled in individual jars for a mess-free, portable treat.

Ingredients

  • Store-bought pound cake or angel food cake, cut into 1-inch cubes
  • Vanilla extract (splash)
  • Sugar (optional, to sprinkle on cake cubes)
  • Fresh strawberries, hulled and sliced (about 2 cups)
  • Lemon juice (1 teaspoon)
  • Granulated sugar or honey (1-2 tablespoons)
  • Heavy whipping cream, chilled (1 cup)
  • Mascarpone cheese or cream cheese, softened (½ cup)
  • Powdered sugar (2 tablespoons, sifted)
  • Vanilla extract (1 teaspoon)

Instructions

  1. Prepare the strawberries by combining sliced strawberries, lemon juice, and granulated sugar or honey in a medium bowl. Stir gently and let sit for about 10 minutes to macerate.
  2. Make the cream layer by beating heavy cream until soft peaks form. Whip mascarpone (or cream cheese) with powdered sugar and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until combined and creamy but light.
  3. Cut pound cake into roughly 1-inch cubes. Optionally sprinkle sugar on top and drizzle a teaspoon of vanilla extract over cubes, tossing lightly.
  4. Layer the trifle jars starting with a ½ inch layer of cake cubes, followed by a generous layer of macerated strawberries with juice, then a thick layer of the whipped cream mixture. Repeat layers until jar is almost full, finishing with a dollop of cream on top.
  5. Cover jars with lids or plastic wrap and refrigerate for at least 1 hour before serving. Optionally garnish with a fresh strawberry slice or crushed shortbread crumbs.

Notes

Chill bowl and beaters before whipping cream for best results. Stop whipping at soft peaks to avoid grainy texture. Fold mascarpone gently to keep airiness. Macerate strawberries to release juices that soak into cake. Use serrated knife for cutting cake cubes gently. Assemble jars up to 24 hours ahead and keep refrigerated. For dairy-free version, substitute coconut cream and dairy-free cream cheese. For low sugar, omit added sugar and sweeten cream lightly.

Nutrition

Keywords: strawberry shortcake, trifle jars, summer dessert, easy dessert, layered dessert, mascarpone cream, pound cake dessert

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