Strawberry Shortcake Trifles

strawberry shortcake trifles

IIndulge in a refreshing twist on the classic dessert with Strawberry Shortcake Trifles. This easy-to-make recipe layers light sponge cake, fluffy whipped cream, and juicy strawberries in a beautiful glass dish.

Perfect for summer gatherings, these trifles are not only visually appealing but also offer a delightful combination of flavors and textures. Create a truly irresistible dish that is both quick to assemble and a hit with any crowd. It’s a healthy option that satisfies sweet cravings without overpowering the palate.

Serving and Pairing Suggestions

Serve these Strawberry Shortcake Trifles chilled for the best experience. They make an excellent centerpiece for brunch, picnics, or backyard barbecues.

Pair your trifles with a refreshing drink such as Watermelon Agua Fresca or a side of Vegetarian Spring Rolls with Sweet Chili Sauce for a well-rounded meal. Additionally, consider linking them to our recipe for Strawberry Daiquiri Cocktail to create a delightful dessert and drink combo that enhances the berry flavors.

Tips and Notes

  • Use Fresh Strawberries: Fresh strawberries yield the best flavor and texture. Choose ripe, sweet fruit for a delectable taste.
  • Whip Your Cream: Make sure your heavy cream is fully chilled before whipping for better results. Aim for soft peaks for a light and airy texture.
  • Customize Your Layers: Feel free to include other fruits like blueberries or raspberries to diversify the trifles.
  • Sponge Cake: Pre-made sponge cake or angel food cake can save time. Cut it into manageable pieces for easy layering.
  • Chill Before Serving: Allow your trifles to chill in the refrigerator for at least 30 minutes before serving. This helps flavors meld beautifully.

Treat yourself and others to these delightful Strawberry Shortcake Trifles. They’re sure to become a favorite! Enjoy making and sharing this sweet, layered dessert. Happy cooking!

strawberry shortcake trifles

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 400 kcal

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.

Nutrition

Calories: 400kcal
Keyword Desert, Easy, Summer
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