Creamy Fresh Strawberry Shortcake Trifle Delight
A quick and easy layered dessert featuring fresh strawberries, whipped cream, and buttery cake cubes, perfect for any occasion and ready in under 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 pound (450g) butter cake or pound cake, cut into 1-inch cubes
- 4 cups (600g) fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 2 cups (480ml) heavy whipping cream, chilled
- 1/4 cup (30g) powdered sugar
- 1 teaspoon pure vanilla extract
- Optional: 4 ounces (115g) cream cheese, softened
Instructions
- Prepare the Strawberries: In a medium bowl, toss 4 cups (600g) sliced strawberries with 2 tablespoons sugar and 1 tablespoon lemon juice. Let them sit for 10 minutes to macerate and release their natural juices.
- Whip the Cream: Chill a large mixing bowl and beaters in the fridge for 10 minutes. Pour in 2 cups (480ml) heavy whipping cream, 1/4 cup (30g) powdered sugar, and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form (about 3-4 minutes). If using cream cheese, beat 4 ounces (115g) softened cream cheese in a separate bowl until smooth, then gently fold it into the whipped cream for extra creaminess.
- Cut the Cake: Using a sharp knife, cut 1 pound (450g) butter or pound cake into 1-inch cubes. Make sure the pieces are roughly the same size for even layering.
- Assemble the Trifle: In your trifle bowl, start with a layer of cake cubes at the bottom (about 1/3 of the cake). Spoon over a layer of macerated strawberries with some of their juices. Then add a generous layer of whipped cream. Repeat these layers two more times, finishing off with whipped cream on top.
- Chill and Serve: Cover the trifle with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld and cake to soak up the juices.
Notes
Chill the mixing bowl and beaters before whipping cream to achieve better volume. Macerate strawberries to enhance flavor and moisture. Stop whipping cream at soft peaks to avoid turning it into butter. For dairy-free or gluten-free versions, substitute ingredients accordingly. The trifle tastes better after chilling at least 1 hour and can be stored up to 2 days refrigerated.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 320
- Fat: 20
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: strawberry shortcake, trifle, easy dessert, layered dessert, fresh strawberries, whipped cream, pound cake, summer dessert