Hard to mess up, easy to love, and ready to impress a crowd! Layers of shortcake, whipped cream, and strawberries make this Strawberry Shortcake Trifle a dessert dream come true.
It’s time, you guys. Strawberry Shortcake Trifle time. This is one of those recipes that I have been GIDDY with excitement to publish because I just know you’re going to love it! And have you ever seen a more photogenic dish? She’s a real babe, I tell you what.
Strawberry Shortcake in a Trifle!?
Why not?! But seriously, this recipe is basically the same as my Classic Layered Strawberry Shortcake, just with a different presentation. If the idea of making shortcake from scratch scares you, this is totally your recipe. It’s reeeeeally hard to mess up and the presentation has a total WOW factor that’s great for the ego.
How do you macerate strawberries?
This is the secret to perfect strawberries, and if the 20-point Scrabble word “macerate” makes you nervous, don’t worry. It just means we’re:
- Slicing the strawberries
- Tossing them in a bit of sugar and lemon
- Letting them marinate for a bit
The shortcake doesn’t actually have a ton of sugar in it, so we’re letting these macerated strawberries bring the real sweetness and OMG do they deliver!
How to store Strawberry Shortcake Trifle
This is a really great dessert to make the day before you want to serve it, 1.) because it gets it done and out of the way ahead of time (goodbye, stress!), and 2.) it tastes EVEN BETTER when everything’s sat and gotten to know each other a bit before you serve it. Just assemble, pop it in the fridge, and forget about it until you’re ready to blow everyone’s mind with your epic dessert skills.
Can you use store-bought shortcake mix?
Of course you can! Honest truth, though, I really think the homemade shortcake is what makes this recipe absolutely bonkers good. It’s so simple, has just 6 ingredients, and comes together in a few short minutes before it’s oven ready. Just trust me on this one, guys! Let me be your guru and lead you with confidence into the world of homemade shortcake!
My favorite strawberry recipes
Looking for more quick and easy recipes featuring strawberries? Try these:
- Spinach, Kale, & Strawberry Salad with Avocado, Almonds, & Goat Cheese
- Strawberry Cauliflower Smoothie
- Oatmeal Cottage Cheese Pancakes with Strawberry Chia Jam
- Seared Salmon with Strawberry Salsa
And without further ado, let’s make some Strawberry Shortcake Trifle!
Print
Strawberry Shortcake Trifle
- Yield: 10 1x
Description
Hard to mess up, easy to love, and ready to impress a crowd! Layers of shortcake, whipped cream, and strawberries make this Strawberry Shortcake Trifle a dessert dream come true.
Ingredients
For the Shortcake
- 2 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 2 cups heavy cream
For the Berries
- 2 pounds strawberries, sliced
- 2 tablespoons sugar
- 2 tablespoons lemon juice
For the Whipped Cream
- 3 cups heavy whipping cream (COLD)
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees. Spray an 8-inch round baking pan and set aside. In a medium bowl sift together the flour, baking powder, baking soda, sugar, and salt. Add the heavy cream and stir to combine. Mixture will be sticky.
- Pour mixture prepared pan and bake for 20-25 minutes. Remove from oven and place on cooling rack to cool completely.
- In a separate bowl add the strawberries, sugar, and lemon juice and gently stir to combine. Set aside. The sugar and lemon juice will help bring out the natural juices in the berries and create a light sauce.
- Meanwhile make the whipped cream. In a bowl or stand alone mixer, beat the cold whipping cream until soft peaks form. Add powdered sugar and vanilla and beat another 1-2 minutes.
- Once cake has cooled prepare to assemble the trifle. Begin with a layer of crumbled shortcake on the bottom followed by a layer of whipped cream, then strawberries. Repeat layers until ingredients run out. Cover and store in the fridge until ready to serve. This dish is best if able to sit in the fridge overnight.
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Comments
Marji Clary
I made this, turned out wonderful. Did use a premade angel food cake though. Beautiful show stopper
★★★★★
Kristin
If I don’t have cake flour will it not turn out good?
Life is but a Dish
It will be fine yes
Alayna Stoner
SOOOOOO GOOD! I made this dairy free and gluten free. I was insecure about doing it this way at first but it came out perfect.
GF by using Bob’s Red Mill 1:1 flour and the cake came out perfect.
DF by using coconut milk for heavy cream when baking as well as for the whipped cream.
Definitely my new favorite dessert.
★★★★★
2pots2cook
Super good for super gatherings. Super thanks 🙂
★★★★★