Ingredients
Scale
For the Trifle:
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1 pound cake or angel food cake (store-bought or homemade), cut into 1-inch cubes
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1 lb fresh strawberries, hulled and sliced
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2 tablespoons sugar
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1 teaspoon lemon juice (optional, for brightness)
For the Whipped Cream:
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2 cups heavy whipping cream
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¼ cup powdered sugar
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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
