Mini Strawberry Shortcakes (Print Version)
# Ingredients:
→ Sweet Base
01 -
1 small loaf of poundcake, cut into cubes
→ Strawberry Syrup
02 -
16 oz. strawberries, sliced
03 -
2 tablespoons sugar
04 -
¼ cup water
→ Whipped Cream
05 -
1 pint heavy whipping cream
06 -
2 tablespoons powdered sugar
07 -
1 teaspoon vanilla extract
# Instructions:
01 -
Cut a small loaf of poundcake into cubes and set aside.
02 -
Slice strawberries into small pieces and combine with sugar and water in a large bowl. Set aside to allow the syrup to form.
03 -
In a mixer, beat heavy whipping cream until stiff peaks form. Add powdered sugar and vanilla extract, and stir well.
04 -
In small glasses, layer ingredients: add a few cubes of pound cake, top with strawberries and syrup, followed by whipped cream. Repeat the layers, finishing with a sliced strawberry on top.
05 -
Place assembled trifles on a sheet pan and refrigerate until ready to serve. For best results, serve within 2 hours.
# Notes:
01 -
Cake and strawberries with syrup can be prepared up to 1 day ahead, but assembly should occur within 2 hours of serving.
02 -
Mini glass dishes or mason jars are ideal for serving and can be reused for other purposes.
03 -
Serve cold for best flavor and texture.