Easy Layered Strawberry Shortcake Trifle Recipe Perfect for Summer Desserts
A quick and easy layered strawberry shortcake trifle that combines fresh strawberries, fluffy whipped cream, and buttery cake for a light and refreshing 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
- 4 cups strawberries, hulled and sliced (fresh preferred, frozen can be used)
- 1/4 cup granulated sugar
- 8 ounces shortcake or sponge cake, cut into 1-inch cubes (store-bought or homemade)
- 2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon lemon zest (optional)
Instructions
- Macerate the Strawberries (10 minutes): Toss sliced strawberries with granulated sugar and lemon zest (if using) in a mixing bowl. Let sit at room temperature for at least 10 minutes until glossy and syrupy.
- Prepare the Whipped Cream (5-7 minutes): Chill mixing bowl and beaters if possible. Whisk cold heavy cream with powdered sugar and vanilla extract or paste on medium-high speed until soft peaks form. Avoid overwhipping.
- Cut the Cake (2 minutes): Cube the shortcake or pound cake into 1-inch pieces, handling gently if very fresh and soft.
- Assemble the Trifle (5 minutes): Layer one-third of cake cubes in the bottom of a trifle dish. Spoon a generous layer of macerated strawberries with juice over the cake. Spread a layer of whipped cream on top. Repeat layers two more times, finishing with whipped cream on top.
- Chill and Serve (at least 1 hour): Refrigerate the trifle for at least one hour before serving to let flavors meld and cake soak up juices. Overnight chilling is recommended for best results.
Notes
Chill bowl and beaters before whipping cream for best results. Avoid overwhipping cream to prevent butter formation. Drain excess liquid from very juicy strawberries to avoid soggy cake. Use vanilla bean paste for extra flavor. Can substitute coconut cream and gluten-free cake for dairy-free and gluten-free versions.
Nutrition
- Serving Size: 1/8 of the trifle
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
Keywords: strawberry shortcake, trifle, summer dessert, easy dessert, layered dessert, whipped cream, shortcake, fresh strawberries