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Easy Classic Strawberry Shortcake Trifle Recipe for Perfect Summer Dessert

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A quick and easy strawberry shortcake trifle that layers juicy strawberries, fluffy cake, and creamy whipped topping for a perfect summer dessert.

Ingredients

Scale
  • 4 cups fresh strawberries, sliced (or thawed frozen strawberries)
  • 1/4 cup granulated sugar
  • 8 ounces pound cake or angel food cake, cubed
  • 1 1/2 cups heavy cream, cold
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Wash and slice about 4 cups of strawberries. Place them in a bowl with 1/4 cup granulated sugar and optional lemon zest. Toss gently and let sit at room temperature for 10-15 minutes to macerate.
  2. Cut about 8 ounces of pound cake into roughly 1-inch cubes.
  3. In a chilled mixing bowl, combine 1 1/2 cups cold heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form.
  4. Start with a layer of cake cubes in your trifle dish. Spoon a generous amount of macerated strawberries (with their syrup) over the cake. Add a layer of whipped cream. Repeat layers until ingredients are used, finishing with a whipped cream layer on top.
  5. Cover with plastic wrap and refrigerate for at least 1 hour before serving.

Notes

Use cold heavy cream and a chilled bowl for best whipping results. Do not overbeat the cream to avoid graininess. Macerate strawberries with sugar to enhance flavor. Assemble trifle 1-2 hours before serving to prevent sogginess. For dairy-free, substitute heavy cream with chilled coconut cream. For gluten-free, use gluten-free cake.

Nutrition

Keywords: strawberry shortcake, trifle, summer dessert, easy dessert, layered dessert, pound cake, whipped cream, fresh strawberries

Find it online: https://cooksybite.com/easy-classic-strawberry-shortcake-trifle-recipe-for-perfect-summer-dessert/