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
- Total Time: 90 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Roasted strawberries intensify their flavor, creating a magical filling for these delightful individual trifles. Layers of lemon angel food cake and whipped cream complete this elegant dessert.
Ingredients
- 10 egg whites
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 lemon zest
- 1 tsp pure vanilla extract
- 1 1/2 cups (355 ml) sugar
- 1 cup (237 ml) cake flour
- 2 lbs (907 g) strawberries
- 2 tbsp sugar
- 1 tbsp pure vanilla extract
- 2 cups (473 ml) heavy cream
- 1/2 cup (118 ml) powdered sugar
- 1 tsp pure vanilla extract
- 8 mason jars or glasses
Instructions
- Preheat oven to 350°F (177°C).
- 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°F (191°C).
- 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 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.
Notes
- For best results, use fresh, ripe strawberries for roasting. Frozen strawberries will release too much water.
- To prevent the angel food cake from becoming soggy, assemble the shortcakes just before serving. If preparing ahead, layer the components separately and combine right before serving.
- Leftover whipped cream can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 trifle
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Carbohydrates: 50
- Fiber: 3
- Protein: 5
- Cholesterol: 80
Frequently Asked Questions
Can I assemble the mini strawberry shortcake trifles ahead of time?
You can layer them up to 2 hours before serving and keep them refrigerated. Any longer and the cake layers start to get too soft from the strawberry juices and cream.
What type of cake works best for these trifles?
A classic shortcake or pound cake holds up best because it has enough structure to absorb the strawberry juices without falling apart. Angel food cake works too if you prefer something lighter.
Should I macerate the strawberries first?
Yes, toss sliced strawberries with a little sugar and let them sit for 15 to 20 minutes. This draws out their natural juices, which soak into the cake layers and add flavor to every bite.
