Confetti Cake Mix Strawberry Trifle Cups

If you want something that looks bakery-level but is actually dead simple, these trifle cups are the move. You bake one thin sheet of cake, cube it, then layer with strawberries and a quick vanilla cream. The confetti bits make it feel festive for birthdays, brunch, or “I just want something cute in the fridge.”

Yield

6 individual trifle cups (8–10 oz each)

Total Time

55 minutes total

• 15 min prep
• 20 min bake
• 20 min cool + assemble (or chill overnight)

Supplies You’ll Need

• 9×13 baking pan (or quarter sheet pan)
• Mixing bowl + whisk/spatula
• Measuring cups/spoons
• Hand mixer or whisk (for the cream)
• Knife + cutting board
• 6 small clear cups/jars (8–10 oz each)

Ingredients

Cake Layer

• 1 box Confetti Cake Mix
• Eggs, oil, and water as directed on the package

Strawberry Layer

• 2 cups strawberries, diced
• 1–2 tbsp sugar (optional, for extra juicy berries)
• 1 tsp lemon juice (optional, brightens flavor)

Vanilla Cream Layer

• 1 cup heavy whipping cream
• 4 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Optional Toppings

• Extra sprinkles
• White chocolate shavings
• Crushed freeze-dried strawberries

Step-by-Step Instructions

1. Bake the cake (thin layer). Preheat your oven to the temperature on your cake mix box. Make the batter exactly as directed. Pour into a greased 9×13 pan and spread evenly (a thinner cake makes better trifle cubes). Bake until a toothpick comes out clean.
2. Cool, then cube. Let the cake cool completely. Cut into 1-inch cubes. (If you’re assembling later, store cubes in an airtight container.)
3. Prep the strawberries. Dice strawberries and toss with sugar + lemon juice if using. Let sit 10 minutes so they get syrupy.
4. Make the vanilla cream. Beat cream cheese until smooth. Add powdered sugar, vanilla, and salt; mix. Pour in heavy cream and whip until thick and spoonable.
5. Assemble the cups. In each cup: cake cubes (2–3 tbsp), strawberries + a little juice (1–2 tbsp), vanilla cream (2–3 tbsp). Repeat once more (or keep it to one thick layer if your cups are smaller).
6. Finish + chill. Top with sprinkles or white chocolate. Chill at least 30 minutes for clean layers—or overnight for best texture.

Serving & Storage Tips

• Make-ahead: These hold well in the fridge for 2–3 days.
• Cleaner layers: Chill the cream for 10 minutes before assembling.
• Extra flavor: Add a thin layer of strawberry jam between cake and cream.