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Strawberry Shortcake Trifle

Strawberry Shortcake Trifle

  • Yield: 10 1x


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.



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


  1. 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.
  2. Pour mixture prepared pan and bake for 20-25 minutes. Remove from oven and place on cooling rack to cool completely.
  3. 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.
  4. 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.
  5. 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.