Description

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

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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.

Nutrition

Serving Size: 1/12 of recipe
Calories: 280
Sugar: 22g
Sodium: 120mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg