Easy Creamy Strawberry Shortcake Trifle
A quick and easy summer dessert featuring layers of juicy strawberries, fluffy whipped cream, and tender cake cubes, perfect for last-minute gatherings and warm nights.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 8 ounces pound cake or angel food cake, cubed
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon lemon zest
- Optional: 2 tablespoons strawberry jam
Instructions
- Macerate the strawberries: In a medium bowl, toss sliced strawberries with granulated sugar and lemon zest if using. Let sit at room temperature for about 10 minutes to soften and create syrup.
- Cube the cake: Cut pound cake or angel food cake into roughly 1-inch cubes, handling gently to avoid squishing.
- Whip the cream: In a chilled mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form, about 5-7 minutes. Avoid overbeating.
- Layer the trifle: Spoon a layer of cake cubes into the bottom of a trifle dish. Drizzle a couple tablespoons of strawberry juice over the cake. Add a layer of macerated strawberries, then spread a generous layer of whipped cream. Repeat layers until all ingredients are used, finishing with whipped cream on top.
- Chill before serving: Cover the trifle with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and cake to soak up juices.
Notes
Chill mixing bowl and beaters before whipping cream for best results. Use gentle folding to keep whipped cream airy. Let trifle chill at least 1 hour for best flavor melding. Optional add-ins include lemon zest and strawberry jam. For dairy-free, substitute coconut cream and dairy-free cake. Store leftovers covered in refrigerator up to 3 days; do not freeze assembled trifle.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 250
- Fat: 12
- Carbohydrates: 30
- Protein: 3
Keywords: strawberry shortcake, trifle, summer dessert, easy dessert, whipped cream, pound cake, angel food cake, no bake dessert