Description

Strawberry Shortcake Trifles are individual layered desserts made with fluffy cake, sweet strawberries, and whipped cream—perfect for spring and summer gatherings.

Ingredients

Units Scale

1 pound fresh strawberries, hulled and sliced
2 tbsp granulated sugar
1 prepared pound cake or angel food cake, cut into cubes
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

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Instructions

In a bowl, toss sliced strawberries with granulated sugar and let sit for 10–15 minutes to macerate and release juices.
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
To assemble the trifles, layer cake cubes in the bottom of individual serving glasses or jars.
Spoon a layer of macerated strawberries over the cake.
Add a layer of whipped cream on top of the strawberries.
Repeat layers as desired, ending with a dollop of whipped cream and a few strawberry slices for garnish.
Serve immediately or refrigerate for up to 2 hours before serving.

Notes

You can substitute store-bought whipped topping for homemade whipped cream.
Make ahead by prepping components separately and assembling just before serving.
Try adding a drizzle of strawberry sauce or lemon zest for extra flavor.

Nutrition

Serving Size: 1 trifle
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg