Strawberry Shortcake Trifle
A light and refreshing dessert that layers sweet strawberries, fluffy cream, and tender cake into one beautiful treat. Perfect for spring, summer, or any special gathering!
Ingredients (Serves 4–6)
Base:
2 cups pound cake or sponge cake, cut into cubes (ladyfingers work too)
3 cups fresh strawberries, sliced
½ cup strawberry jam or pie filling (optional, for a juicier layer)
Cream Layer:
1 ½ cups heavy whipping cream
4 oz (½ block) cream cheese, softened (optional, for extra creaminess)
¼ cup powdered sugar
1 tsp vanilla extract
Garnish:
Fresh whole strawberries
Crushed graham crackers or shortbread cookies
Fresh mint leaves (optional)
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Instructions
1. Prepare the strawberries
Wash, hull, and slice the strawberries.
For extra sweetness, sprinkle with 2 tablespoons of sugar and let sit for 10 minutes to release their juices.
2. Whip the cream
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
If using cream cheese, beat it separately until smooth, then fold it gently into the whipped cream.
3. Assemble the trifle
Place a layer of cubed cake at the bottom of a trifle dish or glass.
Add a spoonful of strawberries with some juice or jam.
Spread a layer of whipped cream.
Continue layering until the dish is full, finishing with cream on top.
4. Decorate
Garnish with whole strawberries, a sprinkle of cookie crumbs, and mint leaves for a fresh touch.
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Tips & Variations
Chill the trifle for 30–60 minutes before serving so the cake absorbs the strawberry flavors.
For a grown-up twist, add a splash of liqueur (such as Grand Marnier) to the strawberries.
Short on time? Use whipped topping (like Cool Whip) instead of homemade cream.
