Easy Strawberry Shortcake Trifle
A delightful dessert with layers of cake, juicy strawberries, and whipped cream, perfect for summer gatherings and celebrations.
Ingredients
For the Trifle
- 2 cups fresh strawberries (hulled and sliced) Sweet, juicy, and bursting with flavor.
- 2 tablespoons granulated sugar To enhance the strawberries’ sweetness.
- 4 cups sponge cake or pound cake (cut into cubes) Soft and airy, perfect for soaking.
- 1 teaspoon vanilla extract Adds depth to the whipped cream.
- 1 cup heavy whipping cream (whipped to soft peaks) Creamy and rich.
- 2 tablespoons powdered sugar For sweetness in the whipped cream.
- ½ teaspoon vanilla extract For enhancing the cream.
- Mint leaves (for garnish) Adds a pop of color and freshness.
- Strawberry slices (for garnish) Visually appealing and delicious.
Instructions
Preparation
- Start by hulking and slicing your fresh strawberries. Toss them with 2 tablespoons of granulated sugar and let them sit for 15-30 minutes.
- In a mixing bowl, whip 1 cup of heavy cream until soft peaks form. Add in 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract, and continue to whip until fluffy.
- If making the cake from scratch, bake and cool a sponge or pound cake. Alternatively, use store-bought cake and cut it into cubes.
Assembly
- In a trifle dish or individual glasses, layer cubed cake, followed by macerated strawberries and their juices, then a layer of whipped cream. Repeat until all ingredients are used, ending with whipped cream.
Garnishing
- Garnish the top with fresh mint leaves and extra strawberry slices. Serve immediately or chill briefly before serving.
Notes
Use ripe, in-season strawberries for the best flavor. Prepare the strawberries and whipped cream a few hours in advance to save time. Consider adding layers of lemon curd or chocolate ganache for additional flavor.