Easy No-Bake Strawberry Shortcake Trifle Jars
A quick and easy no-bake dessert featuring layers of fresh strawberries, cake cubes, and a creamy whipped cottage cheese mixture, served in jars perfect for summer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 3 cups store-bought pound cake or angel food cake, cut into 1-inch cubes
- 1 cup heavy whipping cream, chilled
- 1/2 cup small-curd cottage cheese, well-drained
- 1/4 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 2 tablespoons strawberry jam or preserves
Instructions
- Rinse 2 cups of strawberries, hull by cutting off the green tops, and slice into thin pieces. Toss gently with 2 tablespoons of strawberry jam and lemon zest if using. Let macerate for about 10 minutes.
- In a large bowl, combine 1 cup chilled heavy whipping cream, 1/2 cup well-drained small-curd cottage cheese, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract. Whip with an electric mixer until soft peaks form.
- Cut 3 cups of pound cake or angel food cake into 1-inch cubes. If cake is stale, microwave for 10 seconds to soften.
- Assemble trifles by layering about 1/4 cup cake cubes at the bottom of each jar, followed by 2 tablespoons macerated strawberries, then 3 tablespoons whipped cream mixture. Repeat layers until jar is filled, finishing with strawberries on top.
- Chill jars in the refrigerator for at least 30 minutes before serving to let flavors meld and cake absorb juices.
Notes
Use room-temperature cake for better texture. Drain cottage cheese well to avoid watery cream. Macerate strawberries for about 10 minutes to enhance flavor but avoid sogginess. Whip cream to soft peaks, not stiff. Assemble gently to keep layers distinct. Can be made ahead and stored covered in fridge up to 2 days. For dairy-free, substitute coconut cream and coconut yogurt. For gluten-free, use gluten-free cake.
Nutrition
- Serving Size: 1 jar (approximately
- Calories: 275
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
Keywords: no-bake, strawberry shortcake, trifle jars, summer dessert, easy dessert, quick dessert, fresh strawberries, whipped cream, cottage cheese