Remember last week when I made that Roasted Strawberry, Avcado, and Feta Flatbread (p.s. YUM)? Well I just so happened to roast an extra large batch of strawberries to make another stellar treat: these Mini Strawberry Shortcake Trifles. In mason jars. Aren’t they the cutest little things that you ever wanted to stuff in your face?
If you haven’t tried roasting strawberries yet, hopefully this dessert will give you one last big kick in the rear to do so because it is pure magic. Not only does it take the strawberry flavor from 0 to 100 in just 30 minutes in the oven, but it also creates a sort of strawberry syrup and makes the strawberries soft and irresistible. And again, face-stuffing worthy.
I made these mini strawberry shortcake trifles a few weeks ago for a dinner with friends and I’m pretty sure I’m not the only one who loved eating them out of a jar. Isn’t everything more fun to eat out of a mason jar? They also ended up being really convenient because someone else had brought a Dairy Queen ice cream cake (the BEST!) so obviously we all had to have a little of each dessert and these little jars are just perrrrrfect for sharing. If you’re not my husband. But that’s another story for another post.
ANYWAYS, they are delicious and contrary to how they may look, actually pretty simple. I made a homemade lemon angel food cake for the shortcake part, then the roasted strawberries, and finally a basic homemade whipped cream. You could definitely use Cool Whip or RediWhip if that sort of thing is your jam. It would still be equally delicious, I assure you. You could even use a box of angel food cake. I won’t judge. But PLEASE for the love of God, roast your own strawberries. You won’t regret it, I promise.