A layered dessert masterpiece featuring fresh strawberries, light and airy cake, and creamy whipped cream. A delightful twist on the classic strawberry shortcake.
Author:Lora Lopez
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:2 hours 20 minutes
Yield:8-10 servings 1x
Category:Dessert
Method:Assembling, Chilling
Cuisine:American
Ingredients
Scale
Strawberries: 2 pounds fresh strawberries, hulled and sliced
Optional Garnishes: Fresh mint leaves, additional strawberries, chocolate shavings
Instructions
Prepare Whipped Cream: In a large chilled bowl, beat heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Do not overbeat.
Prepare Cake: Cut or tear the cake into bite-sized cubes.
Assemble Trifle: In a trifle bowl or individual serving glasses, begin layering the ingredients.
Layer 1: Cake cubes
Layer 2: Sliced strawberries
Layer 3: Whipped cream
Repeat Layers: Continue layering cake, strawberries, and whipped cream until the bowl is filled or you have reached your desired height. The top layer should be whipped cream.
Garnish: Garnish with fresh mint leaves, additional strawberries, or chocolate shavings, if desired.
Chill: Cover and refrigerate for at least 2 hours (or longer) to allow the flavors to meld and the cake to soften slightly.
Notes
Use ripe, fresh strawberries for the best flavor.
You can use store-bought angel food cake or sponge cake for convenience, or bake your own shortcake.
Make sure the heavy cream is well chilled before whipping.
For a richer flavor, you can use a stabilized whipped cream or add a layer of custard.