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Strawberry Shortcake Trifle Cups

  • Recipe Submitted by on

Category: Berries, Cakes

 Ingredients List

  • 2 loaves Sara Lee Pound Cake, cubed
  • 8 oz container of Cool Whip
  • 6 oz low fat cream cheese
  • 1 ½ cups powdered sugar
  • 4 oz white chocolate, melted
  • 4 oz white chocolate, cut into small pieces
  • 1 t vanilla extract, or 1 ½ t vanilla bean paste
  • 2 pints fresh strawberries, washed and sliced into small pieces
  • 4 oz sugar free strawberry glaze
  • 2 oz heavy cream
  • â…“ cup sugar


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 mixure:
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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