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Fresh Red White and Blue Strawberry Shortcake Trifle

strawberry shortcake trifle - featured image
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A quick and easy patriotic dessert featuring layers of tender shortcake, juicy strawberries, fluffy whipped cream, and fresh blueberries. Perfect for summer celebrations and gatherings.

Ingredients

Scale
  • 1 pound store-bought or homemade shortcake biscuits (about 4–6 pieces), cut into cubes
  • 2 tablespoons unsalted butter, melted (for brushing, optional)
  • 4 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries
  • Optional garnishes: fresh mint leaves, additional sliced strawberries or blueberries

Instructions

  1. In a medium bowl, toss sliced strawberries with granulated sugar. Let sit at room temperature for 15-20 minutes to macerate and release juices.
  2. Chill mixing bowl and whisk attachment in the fridge for 10 minutes if possible.
  3. Pour cold heavy cream, powdered sugar, and vanilla extract into the chilled bowl. Beat on medium-high speed until soft peaks form, about 3-5 minutes. Avoid overbeating.
  4. Cut shortcake biscuits into roughly 1-inch cubes. Optionally brush with melted butter for extra richness.
  5. In a trifle bowl or individual glasses, layer about 1 cup of shortcake cubes to cover the bottom.
  6. Spoon a generous layer of macerated strawberries with juices over the shortcake.
  7. Dollop and gently spread about one-third of the whipped cream over the berries.
  8. Scatter about 1/3 cup fresh blueberries on top of the whipped cream.
  9. Repeat layers of shortcake, strawberries, whipped cream, and blueberries until container is filled, finishing with whipped cream and berries on top.
  10. Refrigerate the trifle for at least 1 hour before serving to let flavors meld and shortcake soften.

Notes

Use room temperature strawberries for better maceration. Chill bowl and beaters before whipping cream. Fold whipped cream gently to maintain fluffiness. Assemble trifle no more than a few hours before serving to avoid soggy shortcake. Fresh berries preferred over frozen for best texture and flavor. For gluten-free, substitute shortcake with gluten-free biscuits or pound cake. For dairy-free, use coconut whipped cream and dairy-free biscuits.

Nutrition

Keywords: strawberry shortcake, trifle, patriotic dessert, red white and blue dessert, easy summer dessert, berry trifle

Find it online: https://emmayum.com/fresh-red-white-and-blue-strawberry-shortcake-trifle-easy-patriotic-dessert-recipe/