Strawberry shortcake soaked in cold milk is my favorite summer dessert and has been ever since I was a barefoot and dusty little Amish girl. I enjoyed eating this treat after working outside with my cousins or siblings during hot summer days without air conditioning to cool us off. This version in a cup is such a pretty dessert. I think it would be beautiful for a spring/summer wedding, baby showers, bridal showers etc!
If you are a strawberry dessert lover like me, you may also enjoy my recipes for strawberry pie or strawberry oatmeal bars (both Amish favorites). Be sure to scroll below the recipe card for step-by-step photos and tips!
As an Amazon Associate I may earn from qualifying purchases. Follow along for Amish recipes (and more) and feel free to leave a rating and comment in the comment section below!
Strawberry Shortcake Trifle Cups
Ingredients
For the Strawberry Shortcake:
- 3 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons baking powder rounded
- 2 cups granulated sugar
- 4 eggs beaten
- 1 cup butter melted and cooled slightly
- 1 cup whole milk
- 2 teaspoons vanilla extract
Strawberry layer:
- fresh strawberries, sliced and capped. or
- strawberry pie filling
For the whipped topping (can also use pre-made whipped topping):
- 2 cups heavy whipping cream
- 6 tablespoons confectioner's sugar rounded
- 2 teaspoons vanilla extract
Instructions
Preheat oven to 350:
- Combine flour, salt and baking powder in a large mixing bowl. Whisk together melted butter (cooled slightly) with sugar, eggs, milk and vanilla extract. Combine the wet and dry ingredients until no streaks of flour remain in the batter.
- Fit a 13 by 18-inch half sheet pan (*see note) with parchment paper, then spread the batter evenly onto the pan. Bake the shortcake in the preheated oven for 20 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Allow to cool.
- Prepare strawberries or strawberry pie filling and keep chilled until ready to use.
- Using a hand mixer, beat the heavy cream, confectioner's sugar and vanilla extract until stiff peaks form. Be careful not to overmix the whipped topping to avoid separation. Keep chilled until ready to use.
- Layer cake, strawberries (or strawberry filling) and whipped topping evenly into 8 oz. glass tumblers or pint-sized mason jars (this recipe should come out to about 18-20 servings). I prefer to do 2 layers of each, but you can play around with it to fit your dish. Keep refrigerated until ready to serve, then enjoy! Storage tips below.
Notes
Subscribe today and get free meal inspirations delivered to your doorstep!
Ingredients needed for the strawberry shortcake: Butter, sugar, vanilla extract, baking powder, flour, eggs (4), salt and milk.
Additional ingredients: Strawberries and whipped topping (Heavy cream, vanilla extract and confectioner’s sugar) or pre-made cool whip (my go-to as a busy mom to 3, 5 and under).
To elevate these shortcake trifle cups, you can: Add strawberry pie filling. I love our recipe for fresh strawberry pie and the pie filling would taste so good in these trifle cups. You can also add a layer of vanilla pudding from a box, or might I suggest homemade vanilla cornstarch pudding? Another one of our Amish family favorites that would taste so delicious with this trifle!
Step 1: Combine wet and dry ingredients separately, then mix all together to create a fluffy cake batter. Be sure to give those eggs a good beating for better rise on the cake.
Step 2: Fit a half sheet pan with parchment paper, then spread the cake batter onto the pan. Bake in the preheated oven (350) for 20 minutes, or until golden on top and a toothpick inserted in the center comes out clean. Cool completely before cutting into small squares.
Help, My pan is too small!
This shortcake recipe does make a lot. I used a half sheet pan and it was about just right, but I would not recommend going with a pan that is sized smaller than 18 by 13-inch unless you plan to halve the recipe or even divide the batter between two pans. If you plan to bake with two pans, be sure to switch the pans half-way through baking to get an even bake on both cakes.
Step 3-5: Prepare the strawberries and whipped topping, then layer into 8 oz. glass tumblers or pint-sized mason jars (you can also use half pint jars).
Dig in! Serve these at any of your summer gatherings for a simple crowd pleaser that is light and tasty while also being beautiful thanks to the vibrant strawberries layered inside. You can top the trifle cups with a strawberry, sprig of mint or lavender, or even some edible flowers for an extra touch of beauty.
Storage:
Keep these trifle cups refrigerated. These can be prepped the day before, but the strawberries may bleed a bit of juice onto the cake depending on how ripe they are. I think the trifle cups taste even better the next day. If you have leftover shortcake, you can wrap it tightly or place it into an airtight container to freeze for up to several months.
Feel free to pin this recipe for later and be sure to tag me on Instagram with a photo of your own creation. I would love to share your photo for my followers to admire as well!
