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Strawberry Shortcake Trifle

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A vibrant, light, and utterly delicious no-bake summer dessert featuring layers of fresh strawberries, whipped cream, and cake cubes. Perfect for quick assembly and make-ahead gatherings.

Ingredients

Scale
  • 8 cups cubed pound cake or sponge cake
  • 4 cups fresh strawberries, hulled and sliced
  • 1 tablespoon granulated sugar (for macerating strawberries)
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: 1 teaspoon lemon zest
  • Optional: 2 tablespoons strawberry jam or preserves
  • Optional: Mint leaves for garnish

Instructions

  1. Rinse and hull strawberries. Slice about 1/4-inch thick. Toss with 1 tablespoon granulated sugar and set aside for 10 minutes to macerate.
  2. Chill mixing bowl and beaters if possible. Whip 2 cups heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
  3. Cut pound cake or sponge cake into roughly 1-inch cubes.
  4. In a trifle bowl or individual glasses, layer 1/3 of the cake cubes, then spoon macerated strawberries with juices over the cake, followed by a layer of whipped cream. Repeat layers two more times, finishing with whipped cream on top.
  5. Optionally garnish with fresh strawberry slices, lemon zest, or mint leaves.
  6. Refrigerate the trifle for at least 1 hour before serving to allow flavors to meld and cake to soak juices.

Notes

Do not overwhip the cream to avoid turning it into butter. Macerate strawberries with sugar to keep cake moist. Use pound cake for sturdiness or angel food cake for a lighter texture. Assemble no more than 6 hours before serving for best texture. Refrigerate leftovers tightly covered and consume within 2 days.

Nutrition

Keywords: strawberry shortcake trifle, summer dessert, no bake dessert, easy trifle, strawberry dessert, whipped cream dessert

Find it online: https://evabakery.com/strawberry-shortcake-trifle-easy-summer-dessert-recipe-with-simple-ingredients/