Strawberry Shortcake Trifles Recipe

Light, refreshing, and layered with fresh strawberries, fluffy pound cake, and whipped cream — these Strawberry Shortcake Trifles Recipe are the ultimate make-ahead summer dessert.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 0

Chill Time: 2

Total Time: 2 20

Servings: individual trifles

Calories: 380kcal

Cost: $12

Equipment

6 Clear trifle glasses or mason jars Best size is 8–12 oz each to showcase layers individually.
2–3 Mixing bowls Use large bowls for strawberries and whipped cream; keep them chilled.
1 Electric mixer or hand whisk Speeds up whipping cream; a chilled bowl improves stability.
1 Sharp knife for strawberries For hulling and slicing strawberries evenly.
1 Spatula Helps gently fold cream and scrape bowls without deflating texture.

Ingredients

Fresh Strawberry Layer

2 pounds fresh strawberries hulled & sliced
⅓ cup granulated sugar
2 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Cake Base

1 pound pound cake cut into cubes, store-bought or homemade
¼ cup reserved strawberry juice from macerated berries
2 tablespoon sweet sherry or fruit juice optional

Whipped Cream

2 cups heavy whipping cream
⅓ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt

Garnish

Fresh mint leaves
Whole strawberries
Powdered sugar for dusting

Instructions

Combine strawberries, sugar, lemon juice, and vanilla; let sit 30 min.
Beat cream, sugar, vanilla, and salt until soft peaks form.
Place cake cubes in jars, drizzle juice, add strawberries, then whipped cream.
Continue layers until jars are filled, ending with whipped cream.
Cover and refrigerate 2 hours.
Top with mint, whole strawberries, and powdered sugar before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition