This dessert takes the classic flavors of strawberry shortcake and transforms them into a visually striking layered trifle. It’s quick to assemble, especially if using store-bought pound cake or angel food cake, and the layers of juicy strawberries, whipped cream, and soft cake make every bite irresistible. It’s great for parties, picnics, or holiday dinners, and you can prepare it ahead of time with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh strawberries, hulled and sliced
Granulated sugar
Pound cake or angel food cake (store-bought or homemade), cut into cubes
Heavy whipping cream
Powdered sugar
Vanilla extract
Optional: cream cheese or vanilla pudding for added richness
Directions
In a medium bowl, toss sliced strawberries with granulated sugar and let sit for 15–20 minutes to release their juices.
In a large mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
(Optional) For a richer cream layer, beat in softened cream cheese or fold in prepared vanilla pudding.
In a large trifle dish or glass bowl, begin layering: start with a layer of cake cubes at the bottom.
Spoon a layer of macerated strawberries over the cake, followed by a layer of whipped cream.
Repeat layers until all ingredients are used, finishing with whipped cream on top.
Garnish with extra strawberries or a few whole berries for a polished look.
Chill for at least 1 hour before serving to allow flavors to meld.
Servings and timing
This recipe makes about 10–12 servings. Prep time is around 25 minutes, plus at least 1 hour of chilling time before serving.
Variations
Lemon twist: Add lemon zest to the whipped cream for a citrusy kick.
Chocolate version: Drizzle chocolate sauce between layers or use chocolate pound cake.
Boozy trifle: Lightly brush cake cubes with strawberry liqueur or amaretto before layering.
Berry blend: Mix in raspberries, blueberries, or blackberries for a colorful berry medley.
Single-serve: Layer ingredients into individual cups or jars for portable and party-friendly desserts.
Storage/Reheating
Store any leftover trifle covered in the refrigerator for up to 3 days. Note that the cake will soften more over time, but the flavors will continue to develop. This dessert is not freezer-friendly, as the whipped cream and fruit may separate when thawed.
FAQs
Can I make this trifle ahead of time?
Yes! You can assemble it a few hours in advance. For best results, assemble it the same day you plan to serve it.
What kind of cake works best?
Pound cake and angel food cake are both excellent choices. Pound cake offers a denser texture, while angel food cake is light and airy.
Do I need to sweeten the strawberries?
Yes, adding sugar helps the strawberries release their juices, creating a syrupy layer that enhances the dessert.
Can I use frozen strawberries?
Fresh strawberries work best for texture and appearance, but you can use thawed frozen strawberries in a pinch. Drain excess liquid before layering.
Is there a low-sugar version?
Yes, use a sugar substitute for the whipped cream and strawberries, and opt for a low-sugar cake or homemade version.
Can I add pudding to the layers?
Yes, vanilla or cheesecake-flavored pudding adds a creamy and rich layer between the cake and fruit.
How long does it last in the fridge?
It stays fresh for about 2–3 days. The cake will soften but still taste delicious.
Can I use store-bought whipped topping?
Yes, if you’re short on time, store-bought whipped topping is a convenient alternative to homemade whipped cream.
What dish should I use?
A clear glass trifle bowl works best for presentation, but any large bowl or even a 9×13 baking dish will work.
Can I make it dairy-free?
Yes, use dairy-free whipped cream and a dairy-free cake to accommodate dietary needs.
Conclusion
Strawberry Shortcake Trifle is a dreamy, layered dessert that combines simplicity with stunning presentation. With its sweet strawberries, soft cake, and creamy whipped topping, it’s a guaranteed hit at any gathering. Easy to assemble and endlessly customizable, this trifle brings classic flavors to the table in a fresh and fun way.
Strawberry Shortcake Trifle is a light and elegant layered dessert featuring juicy strawberries, fluffy cake, and rich whipped cream. Perfect for spring and summer occasions, it’s easy to assemble and visually stunning in a glass dish.
Ingredients
4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 pound cake or angel food cake, cut into 1-inch cubes
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
Optional: 4 oz cream cheese (softened) or 1 cup prepared vanilla pudding
Instructions
In a medium bowl, toss sliced strawberries with granulated sugar and let sit for 15–20 minutes to release their juices.
In a large mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
(Optional) For a richer cream layer, beat in softened cream cheese or fold in prepared vanilla pudding.
In a trifle dish or large glass bowl, layer cake cubes at the bottom.
Spoon a layer of macerated strawberries over the cake, followed by a layer of whipped cream.
Repeat the layers until all ingredients are used, finishing with whipped cream on top.
Garnish with extra sliced or whole strawberries.
Chill for at least 1 hour before serving to allow flavors to meld.
Notes
Use fresh strawberries for best texture and presentation.The cake will soften as it chills, creating a tender texture throughout.Store in the refrigerator and consume within 2–3 days.Customize with lemon zest, chocolate, or a variety of berries.Not freezer-friendly due to separation of cream and fruit.
