An easy and delicious no-bake mini strawberry shortcake trifles recipe made with layers of angel food cake, fresh strawberries, and homemade whipped cream.
Combine the strawberries, lemon juice, and granulated sugar in a medium bowl. Set them aside to macerate for at least 15 minutes (but no longer than 1 hour).
In a large mixing bowl, add in the heavy whipping cream and vanilla and beat on medium speed using a hand or stand mixer. Add in the confectioners sugar gradually and continue mixing until soft peaks form. Place in the refrigerator to chill until ready to use.
Combine the strawberry jam and water in a small microwave-safe bowl. Microwave until warm (about 45 seconds) and then whisk to combine. Set aside until ready to use.
Layer the angel food cake cubes, whipped cream, strawberry sauce, and strawberries in small glass jars. Repeat the layers, finishing off with a layer of whipped cream and a strawberry for garnish.
Notes
Pound cake: This recipe is also great when made with cubed pound cake instead of angel food cake.Make ahead: The trifles can be made up to 24 hours ahead of time and stored, covered, in the refrigerator until ready to serve. However, I would recommend waiting until just before serving to top them with their final layer of whipped cream.Storage: Leftovers can be stored covered in the fridge for up to 3 days.