Easy Layered Strawberry Shortcake Trifle Recipe Perfect for Summer Desserts
A quick and easy layered trifle combining fresh strawberries, pound cake, and fluffy whipped cream, perfect for summer gatherings and potlucks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups strawberries, hulled and sliced (fresh or thawed frozen)
- 1/4 cup granulated sugar (for macerating strawberries, optional but recommended)
- 8 cups pound cake or angel food cake, cut into 1-inch cubes (store-bought or homemade)
- 2 cups heavy whipping cream, chilled (or dairy-free coconut cream)
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Macerate the strawberries: In a medium bowl, combine sliced strawberries with 1/4 cup granulated sugar and 1 tablespoon lemon juice. Stir gently and let sit at room temperature for about 10 minutes.
- Prepare the whipped cream: Chill mixing bowl and beaters if possible. Pour 2 cups cold heavy whipping cream into the bowl, add 1/4 cup powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form.
- Cube the pound cake into 1-inch pieces.
- Layer the trifle: In a trifle bowl, start with 2 cups of pound cake cubes, spoon a generous layer of macerated strawberries with juices over the cake, then spread about one-third of the whipped cream over the berries. Repeat layers two more times, ending with whipped cream on top.
- Chill the trifle: Cover with plastic wrap and refrigerate for at least 1 hour before serving.
- Optional garnish: Add fresh strawberry slices or a sprig of mint on top before serving.
Notes
Macerate strawberries to release juices and sweetness. Chill bowl and beaters for fluffier whipped cream. Stop whipping cream at soft peaks to avoid graininess. Drain excess strawberry juice if too watery to prevent soggy cake. Chill trifle at least 1 hour for best flavor and texture. Can substitute pound cake with gluten-free cake or ladyfingers for dietary needs.
Nutrition
- Serving Size: 1/8 of the trifle bo
- Calories: 300
- Sugar: 22
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: strawberry shortcake, trifle, summer dessert, easy dessert, layered dessert, whipped cream, pound cake