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Easy Creamy Gluten-Free Strawberry Shortcake Trifle

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A quick and easy gluten-free strawberry shortcake trifle featuring layers of soft sponge cake, creamy mascarpone vanilla cream, and fresh macerated strawberries. Perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour blend
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup whole milk or almond milk
  • 1 tsp pure vanilla extract
  • 8 oz mascarpone cheese, softened
  • 1 cup heavy whipping cream, cold
  • ⅓ cup powdered sugar
  • 1 tsp vanilla bean paste or pure vanilla extract
  • 4 cups fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together gluten-free flour, baking powder, and salt.
  2. In a large bowl, cream softened butter and granulated sugar until light and fluffy (3-4 minutes).
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
  5. Pour batter into a greased 9-inch cake pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack (about 1 hour).
  6. While cake cools, toss sliced strawberries with granulated sugar and lemon juice. Let sit at room temperature to macerate.
  7. In a chilled bowl, beat cold heavy cream until soft peaks form.
  8. In another bowl, whisk mascarpone, powdered sugar, and vanilla bean paste until smooth.
  9. Gently fold whipped cream into mascarpone mixture until combined and fluffy.
  10. Cut cooled cake into cubes or slices.
  11. In a trifle bowl or individual glasses, layer cake pieces, mascarpone cream, and macerated strawberries. Repeat layers, finishing with cream and strawberry slices on top.
  12. Cover and refrigerate for at least 2 hours before serving chilled.

Notes

Do not overmix the batter to avoid gummy texture. Chill mixing bowl and beaters for better whipped cream. Use room temperature eggs for fluffier cake. Macerate strawberries to enhance juiciness and sweetness. Fold cream gently to keep it airy. Check baking time closely to prevent dryness. Brush cake with simple syrup or strawberry juice if dry. For vegan or dairy-free versions, substitute mascarpone and milk with plant-based alternatives.

Nutrition

Keywords: gluten-free, strawberry shortcake, trifle, summer dessert, creamy, easy dessert, mascarpone, gluten-free cake

Find it online: https://prismtaste.com/easy-creamy-gluten-free-strawberry-shortcake-trifle-recipe-for-perfect-summer-dessert/