STRAWBERRY SHORTCAKE TRIFLES
These strawberry shortcake trifles layer fluffy cake, fresh strawberries, and whipped cream for an easy, elegant dessert. Perfect for parties or family gatherings, they’re sweet, refreshing, and simple to assemble.
Ingredients
- 4 cups pound cake or angel food cake cubed
- 3 cups fresh strawberries sliced
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: fresh mint leaves for garnish
Instructions
- Prepare the Whipped Cream:
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the Trifles:
- In individual glasses or a large trifle dish, layer cubed cake, sliced strawberries, and whipped cream. Repeat layers until the containers are full, ending with whipped cream on top.
- Chill:
- Refrigerate for at least 1 hour to let flavors meld.
- Serve:
- Garnish with extra strawberries and mint leaves if desired. Serve chilled
Notes
Make Ahead: Assemble up to 4 hours in advance and keep refrigerated.
Customizing the Flavor: Use different berries like blueberries or raspberries. Add a layer of lemon curd for tartness.
Serving Suggestions: Serve with fresh berries or a drizzle of chocolate sauce for extra indulgence.
Allergy-Friendly Options: Use dairy-free whipped topping if needed.
Storage Tips: Store leftovers covered in the fridge for up to 2 days.