Individual Strawberry Trifle with Pound Cake is a simple, elegant dessert served in a glass. Soft slices of pound cake are layered with fresh strawberries and a light mascarpone cream for a balanced mix of sweet, creamy and bright fruit flavors. This version is quick to prepare and perfect for spring and summer gatherings when strawberries are at their best.
Strawberry Trifle with Pound Cake and Mascarpone Cream
When strawberries are in season they bring a fresh, bright flavor that’s ideal for light desserts. This trifle is assembled in individual glasses so each portion looks attractive and guests receive the same amount. You can use store-bought pound cake or bake one yourself. The mascarpone cream takes only a few minutes to prepare, and the layered presentation makes this dessert look special with very little effort.
For the pound cake you can use your preferred recipe or a ready-made loaf—either works well. Assemble the glass with alternating layers of cake, strawberries and mascarpone cream. Finish with a garnish of fresh berries and grated chocolate for texture and visual appeal. Serve immediately or chill briefly for a cooler, firmer finish.
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Need extra inspiration? Try similar layered desserts and trifles using seasonal fruit or different cake bases for variety.
📖 Recipe
Ingredients
- 1 cup heavy cream
- 1 teaspoon vanilla extract (or 2 tsp vanilla sugar)
- 3 tablespoons sugar
- 1 cup mascarpone, at room temperature
- 8 slices pound cake, about 1/2 inch (1 cm) thick
- 4 oz (about 115 g) strawberries, washed, hulled and halved
- 2 tablespoons grated chocolate or sprinkles, for garnish
Instructions
- 1. In a mixing bowl, combine the heavy cream, vanilla extract and sugar. Whip on medium speed until the cream holds soft peaks.
- 2. Add the mascarpone to the whipped cream and mix gently on low speed until the mixture is smooth and slightly firmer. Be careful not to overmix to avoid a grainy texture.
- 3. Using the top of the serving glass as a cutter, stamp a round from each pound cake slice so it fits the glass. You should have enough cake rounds for four individual trifles (two rounds per trifle if you plan to layer twice).
- 4. Place one cake round in the bottom of each glass. Add a layer of halved strawberries about ½ inch (1 cm) thick, then spoon a layer of mascarpone cream over the fruit.
- 5. Repeat the layers as desired (cake, strawberries, cream) finishing with a generous spoonful of mascarpone cream on top.
- 6. Garnish each trifle with a few halved strawberries and a sprinkle of grated chocolate or sprinkles. Serve immediately or chill for up to 1–2 hours for a slightly firmer set.
Notes
Cake: A homemade pound cake adds extra flavor, but store-bought works well. Leftover pound cake also makes a delicious topping for yogurt or ice cream.
Fruit variations: Swap the strawberries for raspberries, blackberries or red currants when those fruits are in season.
Vanilla alternative: If you prefer not to use vanilla extract, substitute two teaspoons of vanilla sugar for a similar flavor.
Storage: Store assembled trifles in the refrigerator covered lightly with plastic wrap. They keep well for up to 2 days, but are best enjoyed fresh. Freezing is not recommended because the cream and fruit will change texture when thawed.
Nutrition
Calories: 727 kcal • Carbohydrates: 55 g • Protein: 10 g • Fat: 52 g • Saturated fat: 32 g • Sugar: 37 g • Fiber: 1 g • Cholesterol: 187 mg • Sodium: 423 mg • Vitamin A: 1786 IU • Vitamin C: 17 mg • Iron: 2 mg
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