Strawberry Shortcake Trifle
A layered dessert masterpiece featuring fresh strawberries, light and airy cake, and creamy whipped cream. A delightful twist on the classic strawberry shortcake.
Ingredients
- Strawberries: 2 pounds fresh strawberries hulled and sliced
- Cake: 1 store-bought angel food cake or sponge cake or homemade shortcake, cooled
Whipped Cream:
- 2 cups heavy cream chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 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.
- Get creative with your layering and garnishes!
- This trifle is best served chilled.