These mini trifle cups are ALMOST too cute to eat. These cuties are made with lemon pound cake, homemade whipped cream and fresh raspberries and strawberries. I bought these darling little disposablemini trifle cupsfrom Amazon. The lemon poundcake can take a little time to make, but if you're in a time crunch, you can easily swap out the poundcake with a store-bought angel food cake or something similar!
Preheat oven to 325. Butter and dust with flour 2 round cake pans. Sift together the flour, baking powder and salt and set aside. Place the butter in a large bowl and beat until soft, using a hand mixer. Add the sugar and beat until fluffy (1-2 minutes). Add the eggs one at a time, beating until incorporated after each one. Add the flour mixture alternating with the buttermilk, starting and ending with the flour mixture. Mixing well after each addition. Stir in the lemon juice and zest. Pour the batter into the 2 prepared pans. Bake until a toothpick comes out clean 35-45 minutes. Cool for 5 minutes before removing from the pan and cooling completely on a wire rack.
Cut cakes in halves or thirds (depending on desired thickness/number of layers). Use trifle cup as cookie cutter to cut cake sections for trifle. Scoop one thin layer of whipped cream, top with strawberries. Repeat.