I love a good strawberry shortcake, but I’ll be honest—by the time I’ve made the biscuits, whipped the cream, and sliced the berries, I’m usually too tired to make it look pretty.
That’s where this Strawberry Shortcake Trifle comes in.
It’s everything we love about the classic dessert, just layered in a big bowl (or cute little jars if you’re feeling fancy) and served with a spoon.
No need to fuss with perfect plating or worry if your biscuits crumble. In fact, crumbled cake is the point here—it soaks up all the berry juice and cream and turns into this light, creamy, summery goodness that feels fancy but is secretly the easiest dessert you’ll make all season.
This trifle is perfect for potlucks, birthdays, church gatherings, or just a “we had a good day and deserve dessert” kind of evening. It feeds a crowd, looks impressive, and comes together fast—especially if you use store-bought pound cake or prep your components ahead of time.
Ingredients:
For the Trifle:
- 1 pound cake or angel food cake (store-bought or homemade), cut into 1-inch cubes
- 1 lb fresh strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 teaspoon lemon juice (optional, for brightness)
For the Whipped Cream:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1½ teaspoons vanilla extract
Instructions:
1. Prep the Strawberries:
- In a medium bowl, toss sliced strawberries with sugar and lemon juice.
- Let them sit for 15–20 minutes so they get nice and juicy.
2. Make the Whipped Cream:
- In a large mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Keep chilled until ready to assemble.
3. Assemble the Trifle:
- In a large glass trifle dish or bowl, layer as follows:
- ⅓ of the cake cubes
- ⅓ of the strawberries and their juice
- ⅓ of the whipped cream
- Repeat layers twice, ending with whipped cream on top.
4. Optional Chill:
- You can serve it right away, but it’s even better if you chill it for an hour or two to let the flavors meld.
5. Garnish & Serve:
- Garnish with a few whole strawberries or a sprinkle of crushed vanilla wafers or graham crackers on top if you’d like.
- Serve with a big spoon and enjoy!
Tips & Variations
- Make it mini: Assemble in mason jars or cups for individual servings—great for parties or picnics.
- Use what you have: Angel food cake, pound cake, biscuits, or even plain vanilla cake scraps work beautifully.
- Add-ins: A layer of vanilla pudding or cream cheese layer can give it a richer twist.
Strawberry Shortcake Trifle
This strawberry shortcake trifle layers fluffy cake, juicy berries, and fresh whipped cream into one beautiful, crowd-pleasing dessert—easy to make, hard to resist.
- Total Time: 25 minutes
- Yield: 8–10 servings 1x
Ingredients
For the Trifle:
-
1 pound cake or angel food cake (store-bought or homemade), cut into 1-inch cubes
-
1 lb fresh strawberries, hulled and sliced
-
2 tablespoons sugar
-
1 teaspoon lemon juice (optional, for brightness)
For the Whipped Cream:
-
2 cups heavy whipping cream
-
¼ cup powdered sugar
-
1½ teaspoons vanilla extract
Instructions
- Prep the Strawberries: In a medium bowl, toss sliced strawberries with sugar and lemon juice. Let them sit for 15–20 minutes so they get nice and juicy.
- Make the Whipped Cream: In a large mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Keep chilled until ready to assemble.
- Assemble the Trifle: In a large glass trifle dish or bowl, layer as follows: ⅓ of the cake cubes, ⅓ of the strawberries and their juice, ⅓ of the whipped cream. Repeat layers twice, ending with whipped cream on top.
- Optional Chill: You can serve it right away, but it’s even better if you chill it for an hour or two to let the flavors meld.
- Garnish & Serve: Garnish with a few whole strawberries or a sprinkle of crushed vanilla wafers or graham crackers on top if you’d like. Serve with a big spoon and enjoy!
- Prep Time: 25 minutes
