Strawberry Shortcake Trifles
A delicious twist on the classic strawberry shortcake. Layers of tender cake, fresh strawberries, and creamy whipped cream make for a perfect summer dessert.
Equipment
- 6 small trifle dishes or glasses
- Mixing bowls
- Electric mixer
- Small saucepan
- Whisk
- Rubber spatula
- Piping bag (optional)
Ingredients
- 1 pound fresh strawberries - hulled and sliced
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream - cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 store-bought pound cake - cut into small cubes
Instructions
- In a small saucepan, combine sliced strawberries, sugar, and 1 teaspoon vanilla extract. Cook over medium heat, stirring frequently, until the strawberries have released their juices and the mixture has thickened, about 10 minutes. Set aside to cool.
- In a medium mixing bowl, beat heavy cream, powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until stiff peaks form.
- Assemble the trifles by placing a layer of pound cake cubes in the bottom of each trifle dish or glass. Top with a layer of strawberry mixture and then a layer of whipped cream. Repeat layers until all ingredients are used up, ending with a layer of whipped cream on top.
- If desired, you can pipe the whipped cream on top using a piping bag for a decorative touch.
- Chill the trifles in the refrigerator for at least 1 hour before serving.
Notes
For a fun twist, you can substitute the pound cake with angel food cake or ladyfingers.
Instead of sliced strawberries, you can use a different berry such as raspberries or blueberries.
Add a layer of lemon curd for a tangy flavor.