Strawberry Shortcake Trifle
A spectacular layered dessert featuring tender pound cake, freshly whipped cream, and sweet strawberries, creating a stunning visual presentation with the classic flavors of strawberry shortcake in an easy-to-serve trifle format.
Ingredients
- 1 pound cake store-bought or homemade, cut into 1-inch cubes
- 2 pounds fresh strawberries hulled and sliced (reserve a few whole berries for garnish)
- 1/3 cup granulated sugar
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 8 oz cream cheese softened (optional for a more stable whipped cream)
- 2 tablespoons strawberry jam optional for enhanced flavor
- Fresh mint leaves for garnish optional
Instructions
- Prepare the strawberries by placing sliced strawberries in a bowl and sprinkling with granulated sugar. Gently toss and let sit for 15-20 minutes until they release their juices, creating a natural syrup.
- Make the whipped cream by beating heavy cream, powdered sugar, and vanilla extract in a large bowl with an electric mixer until stiff peaks form. If using cream cheese for stability, beat it separately until smooth, then fold into the whipped cream.
- Begin assembling the trifle by placing a layer of pound cake cubes at the bottom of your trifle dish, pressing lightly to create an even surface.
- Spread a thin layer of strawberry jam (if using) over the cake cubes to add moisture and enhance the strawberry flavor.
- Add a layer of macerated strawberries with some of their juice, distributing evenly over the cake layer.
- Spoon a generous layer of whipped cream over the strawberries, spreading all the way to the edges of the dish to create a clean, visible layer.
- Repeat the layers (cake, strawberries, whipped cream) at least once more, finishing with a layer of whipped cream on top.
- Garnish beautifully with reserved whole strawberries and mint leaves for a professional presentation.
- Refrigerate for at least 2 hours (or up to 24 hours) to allow flavors to meld and the cake to soften slightly from the strawberry juices.
- Serve chilled, making sure to scoop deeply to get all layers in each serving.
Notes
- For the best flavor, use ripe, in-season strawberries—their natural sweetness makes all the difference.
- Sara Lee frozen pound cake works perfectly if you don’t have time to bake from scratch.
- Make this up to 24 hours in advance, but not much longer or the cake becomes too soggy.
- For a boozy adult version, sprinkle 2-3 tablespoons of Grand Marnier or strawberry liqueur over the cake layers.
- The cream cheese in the whipped cream is optional but helps maintain structure, especially important for make-ahead preparation.
- For individual servings, assemble in clear glasses or mason jars.