Description
This Strawberry Shortcake Trifle is a layered dessert with tender sponge cake, fresh strawberries, and fluffy whipped cream. Perfect for summer gatherings, brunches, or dessert tables.
Ingredients
1 pound fresh strawberries, sliced
3 tablespoons granulated sugar
1 pound sponge cake or pound cake, cubed
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Optional garnish: mint leaves, extra strawberries, or chocolate shavings
Instructions
1. Toss sliced strawberries with granulated sugar and let sit for 15 minutes.
2. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
3. Cube the sponge cake into bite-sized pieces.
4. Layer one-third of the cake cubes in a trifle dish.
5. Add a layer of half the strawberries, including some juice.
6. Spread one-third of the whipped cream over the strawberries.
7. Repeat layers: remaining cake cubes, remaining strawberries, and another third of whipped cream.
8. Top with remaining whipped cream and garnish with fresh strawberries, mint, or chocolate shavings.
9. Chill 1–2 hours before serving.
Notes
Use angel food cake for a lighter texture.
Add a splash of orange juice to macerate berries for extra flavor.
Layer with lemon curd for a citrus twist.
Substitute whipped cream with mascarpone cream for richness.
Make individual servings in cups or mason jars for fun presentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert, Trifle
- Method: No-Bake Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 100mg