Strawberry Shortcake Trifle
A light and fruity dessert combining fluffy pound or angel food cake with fresh strawberries and whipped cream. Perfect for gatherings or quick weeknight treats, this trifle layers sweetness and texture for a refreshing finale.
Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional)
- 1 pound cake (Pound cake or Angel food cake)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish (optional)
Instructions
- Combine sliced strawberries and sugar in a bowl. Toss gently and let sit 10-15 minutes to macerate.
- Beat heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
- Cut cake into cubes or slices for even layering.
- In a large glass dish or serving cups, layer cake, strawberries (with juice), and whipped cream, repeating as needed.
- Finish with a whipped cream top layer, then chill for 30 minutes before serving with mint and strawberry garnish.
Notes
Check strawberries' sweetness before adding sugar
Chill the mixing bowl and beaters for better whipped cream
Chill layers for at least 30 minutes for optimal texture
Use a trifle mold or individual parfait glasses for presentation
Chill the mixing bowl and beaters for better whipped cream
Chill layers for at least 30 minutes for optimal texture
Use a trifle mold or individual parfait glasses for presentation