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Strawberry Shortcake Trifles

Strawberry Shortcake Trifles: Your New Favorite Summer Dessert

Delight in Strawberry Shortcake Trifles, the perfect blend of cake, strawberries, and cream for your summer dessert.
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Prep Time 30 minutes
Cook Time 24 minutes
Cooling Time 30 minutes
Total Time 1 hour 24 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can substitute with gluten-free flour for a gluten-free version
  • 1 cup sugar granulated
  • 1/4 cup cornstarch no direct substitution recommended
  • 1 teaspoon baking powder essential leavening agent
  • 1 teaspoon baking soda essential leavening agent
  • 1/2 teaspoon salt enhances flavor
  • 1 cup unsalted butter can use plant-based butter for a dairy-free option
  • 3 large eggs can substitute with flax eggs for vegan option
  • 1 teaspoon vanilla extract
  • 1 cup sour cream can use Greek yogurt or buttermilk
  • 1 tablespoon lemon zest can substitute with lime zest
For the Strawberry Layer
  • 2 cups fresh strawberries avoiding frozen strawberries
For the Whipped Cream
  • 1 cup heavy cream can use coconut cream for a dairy-free version
  • 8 ounces cream cheese mascarpone cheese is a good alternative
  • 1/2 cup powdered sugar can be reduced for less sweetness

Equipment

  • Mixing bowls
  • electric mixer
  • baking sheet
  • Desser cups or glasses

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a baking sheet. Whisk together flour, cornstarch, salt, baking soda, and baking powder. Cream butter and sugar until fluffy, mix in lemon zest. Beat in eggs one at a time, add vanilla. Alternate adding flour mixture and sour cream until smooth. Bake for 20-24 minutes until a toothpick comes out clean. Cool before cutting into rounds.
  2. While the cake cools, wash and dice strawberries. Toss with a bit of sugar and let sit for 10 minutes to draw out juices.
  3. In a chilled bowl, whip heavy cream until soft peaks form. In another bowl, mix cream cheese, sugar, and vanilla until fluffy. Fold whipped cream into cream cheese until stiff peaks form.
  4. Assemble trifles by placing a layer of vanilla cake rounds in dessert cups. Spoon strawberries over cake, topping with whipped cream. Repeat layers and finish with whipped cream on top, garnish with a whole strawberry.
  5. Serve immediately or chill for up to an hour before serving.

Nutrition

Serving: 1trifleCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Assemble trifles right before serving to avoid soggy layers.

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