Indulge in Strawberry Shortcake Trifles, a delightful and elegant version of the beloved classic dessert. This recipe layers juicy strawberries, fluffy cake, and creamy whipped cream in individual servings.
Perfect for any occasion, whether it’s a family gathering, a formal dinner party, or a casual backyard barbecue, these trifles add a touch of sophistication without requiring much effort.
Easy Assembly, Impressive Results
Begin by slicing fresh strawberries — their natural sweetness and bright color are key to this dessert. Next, cut up some soft sponge cake or angel food cake into bite-sized cubes. This forms the base layer of your trifles.
Layer the cake pieces at the bottom of a clear glass or trifle bowl. Top with a layer of strawberries, then spoon a generous amount of whipped cream over them. Repeat the layers until the glass is almost full, ending with whipped cream for a pretty finish.
For the best flavor, let the trifles sit for a little while before serving. This wait allows the flavors to meld together beautifully. Serve chilled to keep everything fresh and tasty.
Strawberry Shortcake Trifles are perfect for serving at spring and summer events when strawberries are in peak season. They’re also great for a special treat at home. Easy to make and even easier to love, these trifles are sure to impress with their fresh flavors and charming presentation.
Strawberry Shortcake Trifles
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.