Strawberry Shortcake Trifles are the perfect no-bake dessert for any occasion. With layers of fluffy cake, fresh strawberries, and creamy whipped filling, this treat is as delicious as it is stunning. Whether you’re hosting a gathering or simply indulging in a sweet craving, these trifles are a guaranteed hit.
Why You’ll Love This Recipe
- Quick and Easy: Ready in no time with minimal prep work.
- No-Bake Dessert: Perfect for warm days when you don’t want to turn on the oven.
- Customizable: Swap ingredients or make it in a large dish instead of individual servings.
- Crowd-Pleaser: A beautiful, layered dessert that’s always a favorite at parties.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pound cake or sponge cake
- Fresh strawberries
- Granulated sugar
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
Directions
- Prepare the Strawberries: Wash and slice the strawberries. Toss them with granulated sugar in a bowl and set aside to macerate.
- Make the Whipped Cream: Beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Trifles: In small individual jars or glasses, layer cubes of pound cake, strawberries (with their juices), and whipped cream. Repeat layers until the jars are filled, ending with whipped cream on top.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Garnish with a strawberry slice if desired.
Servings and Timing
- Servings: 6-8 individual trifles (depending on the size of your jars or glasses).
- Prep Time: 15 minutes
- Chill Time: 30 minutes
Variations
- Berry Mix: Substitute or combine strawberries with blueberries, raspberries, or blackberries for a mixed berry version.
- Cake Options: Use angel food cake or a store-bought sponge cake as a base.
- Dairy-Free Option: Swap the whipped cream with a dairy-free whipped topping or coconut whipped cream.
- Boozy Trifles: Add a splash of Grand Marnier or Amaretto to the strawberries for an adult twist.
Storage/Reheating
- Storage: Store leftover trifles in the refrigerator for up to 2 days, covered with plastic wrap.
- Reheating: These trifles are meant to be served cold, so no reheating is necessary.
FAQs
1. Can I make this dessert in advance?
Yes, you can assemble the trifles a few hours ahead of time and store them in the refrigerator until ready to serve.
2. Can I use frozen strawberries?
Frozen strawberries can be used, but fresh ones provide the best flavor and texture for this dessert.
3. How do I prevent the cake from getting soggy?
Lightly layer the ingredients to avoid too much liquid soaking into the cake. Serve the trifles within a few hours for best results.
4. Can I use whipped topping instead of fresh whipped cream?
Yes, whipped topping works as a convenient substitute.
5. What type of cake works best?
Pound cake, sponge cake, or angel food cake are all excellent choices.
6. Can I make this as a large trifle instead of individual servings?
Absolutely! Simply layer the ingredients in a large trifle dish instead of individual jars.
7. Can I add other flavors to the whipped cream?
You can experiment with almond extract, citrus zest, or even a splash of liqueur for added flavor.
8. What’s the best way to serve this dessert?
Serve chilled with a garnish of fresh strawberries or a drizzle of chocolate syrup.
9. How long do leftovers last?
Leftovers will last for about 1-2 days in the refrigerator.
10. Can I add chocolate or other toppings?
Yes! Chocolate shavings, crushed cookies, or a drizzle of caramel are great additions.
Conclusion
Strawberry Shortcake Trifles are a delightful dessert that’s both easy to make and stunning to serve. With their creamy layers and vibrant flavors, these trifles are perfect for any gathering or simply treating yourself to a sweet indulgence. Customize them to suit your taste, and enjoy a dessert that’s as versatile as it is delicious.
PrintStrawberry Shortcake Trifles
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Layered
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Shortcake Trifles are a deliciously simple dessert made with layers of fluffy cake, juicy strawberries, and creamy whipped topping. Perfect for parties, picnics, or a sweet treat after dinner, these trifles are as easy to assemble as they are beautiful to serve!
Ingredients
For the cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
For the whipped cream:
2 cups heavy whipping cream
4 tbsp powdered sugar
1 tsp vanilla extract
For the strawberries:
4 cups fresh strawberries, hulled and diced
2 tbsp granulated sugar
Instructions
Prepare the cake:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients, alternating with the milk, and mix until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely, then cut it into 1-inch cubes.
Prepare the strawberries:
Toss the diced strawberries with 2 tablespoons of granulated sugar in a medium bowl. Let them sit for 10-15 minutes to release their juices.
Make the whipped cream:
Using a hand mixer or stand mixer, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
Assemble the trifles:
In small glass jars or trifle dishes, layer the cake cubes, strawberries with their juices, and whipped cream. Repeat the layers until the jars are full, finishing with a dollop of whipped cream on top.
Garnish with a whole strawberry or a sprinkle of crushed cookies (optional).
Notes
Use store-bought pound cake or angel food cake for a quicker version.
These trifles can be made a few hours ahead of time and stored in the refrigerator until ready to serve.
Add a drizzle of chocolate sauce or a sprinkle of toasted nuts for extra flavor!
Nutrition
- Serving Size: 1 trifle
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
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