Easy Layered Strawberry Shortcake Trifle Recipe for Perfect Summer Dessert
A quick and easy layered strawberry shortcake trifle that combines moist pound cake, fresh strawberries, and fluffy whipped cream for a refreshing summer dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 pound (450g) store-bought pound cake or sponge cake, cut into 1-inch cubes
- Optional: 1 tablespoon granulated sugar (to sprinkle on cake cubes for extra sweetness)
- 4 cups (600g) fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- 2 cups (480ml) heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prep the Strawberries (10 minutes): In a medium bowl, combine sliced strawberries with 2 tablespoons sugar and lemon juice. Toss gently and let sit at room temperature while you prepare other components.
- Whip the Cream (5-7 minutes): Chill your mixing bowl and beaters beforehand. Pour the cold heavy cream into the bowl, add powdered sugar and vanilla extract, then whip on medium-high speed until soft peaks form.
- Prepare the Cake Cubes (5 minutes): Cut pound cake into 1-inch cubes. Optionally sprinkle with 1 tablespoon sugar. Moisten with milk or strawberry juice if dry, gently.
- Layer the Trifle (10 minutes): Start with a layer of cake cubes at the bottom of your trifle bowl or glass. Add a layer of macerated strawberries with juice, then a layer of whipped cream. Repeat layers two more times, finishing with whipped cream on top.
- Chill Before Serving (at least 1 hour): Cover and refrigerate to let flavors meld and cake soften.
Notes
Chill bowl and beaters before whipping cream for best results. Stop whipping at soft peaks to avoid butter. Use day-old pound cake for better absorption. Can substitute coconut cream and gluten-free cake for dairy-free and gluten-free versions. Chill trifle at least 1 hour for best texture and flavor melding.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 320
- Sugar: 25
- Fat: 18
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: strawberry shortcake, trifle, summer dessert, easy dessert, layered dessert, whipped cream, pound cake, fresh strawberries