Roasting strawberries creates a fruit more magical than can be found on the plant. The intensified strawberry flavor layered with a lemon angel food cake make for a rich trifle that’s perfect for individual servings.
By Taylor Kadlec
Aren’t they the cutest little things that you ever wanted to stuff in your face? 
If you haven’t tried roasting strawberries yet, hopefully this dessert will give you one last big kick in the rear to do so because it is pure magic. Not only does it take the strawberry flavor from 0 to 100 in just 30 minutes in the oven, but it also creates a sort of strawberry syrup and makes the strawberries soft and irresistible. And again, face-stuffing worthy.
I made these mini strawberry shortcake trifles a few weeks ago for a dinner with friends and I’m pretty sure I’m not the only one who loved eating them out of a jar. Isn’t everything more fun to eat out of a mason jar?
They are delicious and contrary to how they may look, actually pretty simple. I made a homemade lemon angel food cake for the shortcake part, then the roasted strawberries, and finally a basic homemade whipped cream.
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Mini Strawberry Shortcake Trifles
- Yield: 8 1x
Description
Roasting strawberries creates a fruit more magical than can be found on the plant. The intensified strawberry flavor layered with a lemon angel food cake make for a rich trifle that’s perfect for individual servings.
Ingredients
- 10 egg whites
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- zest of 1 lemon
- 1 tsp pure vanilla extract
- 1 1/2 cups sugar
- 1 cup cake flour
for the roasted strawberries:
- 2 lbs strawberries, rinsed, hulled, and halved
- 2 tbsp sugar
- 1 tbsp pure vanilla extract
for the whipped cream:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 8 mason jars or glasses
Instructions
To make the lemon angel food cake:
- Preheat oven to 350 degrees F.
- Liberally grease bundt or tube pan with cooking spray.
- In a large bowl with electric mixer, combine egg whites, cream of tartar, salt, lemon zest, and vanilla and beat on high with whisk attachment until stiff peaks form.
- With beater on low, add sugar and mix until combined.
- Sprinkle flour on top and fold in.
- Pour into prepared baking dish and bake in preheated oven for 33-38 minutes, until it is golden on top and it springs back when touched.
- Cool completely.
To make the roasted strawberries:
- Preheat oven to 375 degrees F.
- Line baking sheet with parchment paper.
- Combine strawberries, sugar, and vanilla.
- Pour onto prepared baking sheet and roast for 30 minutes.
- Cool completely.
To make the whipped cream:
- In large bowl with electric mixer, beat heavy cream, powdered sugar, and vanilla extract on high until soft peaks have formed.
To assemble:
- Take lids off mason jars and set them on counter.
- Cut angel food cake into chunks (or you can tear it apart with your hands) and evenly distribute half of the cake among the 8 jars.
- Top cake with ~2 tbsp roasted strawberries in each jar.
- Top strawberries with ~2-3 tbsp whipped cream.
- Repeat process, starting with cake, then strawberries, and whipped cream.
- Serve and enjoy!
- If not serving immediately, top with lids and store in refrigerator.
- Category: Dessert
