Easy Layered Strawberry Shortcake Trifle Recipe Perfect for Summer Desserts
A quick and easy layered strawberry shortcake trifle combining fresh strawberries, fluffy whipped cream, and tender cake for a perfect summer dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 pound (450g) store-bought pound cake or angel food cake, cut into 1-inch cubes
- 4 cups (600g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
- 1 tablespoon fresh lemon juice
- 2 cups (480ml) heavy whipping cream, chilled
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- Optional: Fresh mint leaves for garnish
- Optional: Toasted almond slices for crunch
Instructions
- Macerate the Strawberries (10 minutes): In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Gently toss to coat, then set aside for at least 10 minutes.
- Whip the Cream (5-7 minutes): Pour chilled heavy cream into a large mixing bowl. Add powdered sugar and vanilla extract. Using an electric mixer or hand whisk, beat on medium-high speed until soft peaks form.
- Prepare the Cake Cubes: Cut your pound cake or angel food cake into 1-inch cubes.
- Assemble the Trifle (10 minutes): In your glass trifle bowl, start with a layer of cake cubes covering the bottom. Next, spoon a generous layer of macerated strawberries with their juices over the cake. Follow with a thick layer of whipped cream, smoothing it gently with a spatula. Repeat the layers until you reach the top of the bowl, usually 3 layers.
- Final Touches: Finish with a dollop of whipped cream and scatter a few strawberry slices on top. Garnish with fresh mint leaves and toasted almond slices if desired. Refrigerate for at least 1 hour before serving.
Notes
Chill your bowl and beaters before whipping cream for best results. Macerate strawberries for at least 10 minutes to release juices. Refrigerate trifle for at least 1 hour before serving to let flavors meld. Avoid overwhipping cream to prevent grainy texture. Store leftovers covered in refrigerator up to 2 days. For dairy-free, use coconut cream and gluten-free cake. Variations include swapping strawberries with other berries or adding liqueur to whipped cream.
Nutrition
- Serving Size: 1/8 of the trifle bo
- Calories: 250
- Fat: 15
- Carbohydrates: 25
- Protein: 3
Keywords: strawberry shortcake, trifle, summer dessert, easy dessert, layered dessert, whipped cream, pound cake, fresh strawberries