Strawberry Shortcake Trifles
These elegant Strawberry Shortcake Trifles feature layers of tender vanilla cake, macerated strawberries, and homemade whipped cream assembled in individual glasses for a stunning, make-ahead summer dessert that combines classic flavors with sophisticated presentation.
Ingredients
- 1 pound fresh strawberries hulled and sliced (reserve a few whole berries for garnish)
- 3 tablespoons granulated sugar for macerating berries
- 1 tablespoon fresh lemon juice
- 1 store-bought pound cake or angel food cake about 12 oz
- 2 cups heavy whipping cream cold
- ⅓ cup powdered sugar
- 1 teaspoon pure vanilla extract
- Optional: 2 tablespoons strawberry jam for extra berry flavor
- Optional garnish: mint leaves lemon zest
Instructions
- Prepare the strawberries by combining sliced berries with granulated sugar and lemon juice in a bowl. Stir gently and let sit for 15-20 minutes until juices release and berries soften slightly.
- Cut the cake into 1-inch cubes while the strawberries macerate. If using pound cake, you can lightly toast the cubes in a 350°F oven for 5 minutes for extra texture and flavor resistance to sogginess.
- Whip the heavy cream in a large bowl using a hand mixer on medium-high speed. When soft peaks begin to form, add powdered sugar and vanilla extract, then continue beating until medium peaks form (cream should hold its shape but still have a soft, billowy texture).
- Begin assembly by placing a layer of cake cubes at the bottom of each serving glass, pressing down slightly but not compacting them too firmly.
- Spoon a layer of macerated strawberries with their juices over the cake layer, allowing the juices to soak into the cake.
- Add a generous dollop of whipped cream on top of the strawberry layer, spreading it to create an even layer that reaches the edges of the glass.
- Repeat the layers once more: cake cubes, strawberries (if using jam, swirl a small amount into this layer of berries), and finish with a decorative swirl of whipped cream on top.
- Garnish each trifle with a whole strawberry, mint leaf, and/or lemon zest if desired.
- Refrigerate for at least 2 hours or up to 24 hours before serving to allow the flavors to meld together perfectly.
Notes
- For an extra flavor boost, brush the cake cubes with 2 tablespoons of orange liqueur like Grand Marnier or rum before assembling.
- These trifles actually taste better when made 4-6 hours ahead, making them perfect for entertaining.
- Clear glasses showcase the beautiful layers – consider martini glasses, wine glasses, or mason jars for different presentation styles.
- If making for a crowd, create one large trifle in a trifle bowl instead of individual servings.
- Stabilize your whipped cream by adding 2 tablespoons of softened cream cheese or mascarpone for trifles that will sit longer than 6 hours.