Description
A no-bake, layered dessert featuring cubes of pound cake, macerated strawberries, and a light vanilla yogurt whipped cream. These individual cups are visually stunning, easy to make, and perfect for last-minute entertaining.
Ingredients
Scale
- 12–16 ounces (340-450g) pound cake, cut into 1-inch cubes
- 2 pints (900g) fresh strawberries, hulled and sliced in half
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon (5ml) lemon juice
- 2 cups (480ml) heavy whipping cream, cold
- 1 cup (240g) vanilla yogurt
- 2 tablespoons (15g) confectioners’ sugar
- 1 teaspoon (5ml) vanilla extract
- Extra strawberries for garnish
- Mint leaves for garnish
Instructions
- Wash and hull the strawberries, then slice them in half. Place them in a bowl and toss with granulated sugar and lemon juice. Let sit for 15 minutes to macerate and create syrup.
- In a large, cold bowl, combine heavy cream, vanilla yogurt, confectioners’ sugar, and vanilla extract. Beat on medium-high speed until soft peaks form (about 2-3 minutes). Do not overbeat.
- Cut the pound cake into 1-inch cubes.
- In a serving glass, add a layer of cake cubes filling about 1/4 of the cup.
- Spoon in a layer of strawberries along with their syrup.
- Add a generous dollop of the cream mixture, spreading it to cover the fruit.
- Repeat the layers (Cake, Strawberries, Cream) until the glass is filled, finishing with a layer of cream on top.
- Garnish with extra strawberry slices and mint leaves.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
Keep all ingredients, especially the cream and bowls, cold to ensure the cream whips properly. Do not skip the sugar on the berries as it draws out juices for flavor. Fold the cream gently to maintain airiness. For a gluten-free version, use gluten-free pound cake. For dairy-free, use coconut cream and dairy-free yogurt. Do not freeze, as the texture will become watery.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 24
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: strawberry shortcake, trifle cups, no bake dessert, easy dessert, summer dessert, pound cake, whipped cream, make ahead dessert