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Easy Fresh Strawberry Shortcake Trifle with Homemade Vanilla Bean Cream

Easy Fresh Strawberry Shortcake Trifle - featured image

A fuss-free, layered dessert featuring fresh strawberries, tender cake cubes, and silky homemade vanilla bean cream, perfect for any occasion.

Ingredients

Scale
  • 1 pound (450 g) fresh strawberries, hulled and sliced
  • 1/4 cup (50 g) granulated sugar
  • 1 prepared yellow cake, about 8-inch (20 cm) round or equivalent store-bought pound cake, cut into 1-inch (2.5 cm) cubes
  • 2 cups (480 ml) heavy whipping cream, chilled
  • 1 whole vanilla bean, split and seeds scraped
  • 1/4 cup (30 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract

Instructions

  1. Macerate the strawberries by combining sliced strawberries with granulated sugar in a bowl. Stir gently and let sit at room temperature for about 10 minutes.
  2. Cut the cake into roughly 1-inch (2.5 cm) cubes and set aside.
  3. Make the vanilla bean cream by pouring chilled heavy whipping cream into a chilled bowl. Add the scraped vanilla bean seeds, powdered sugar, and vanilla extract. Beat with an electric mixer or whisk on medium-high speed until soft peaks form.
  4. Assemble the trifle by layering cake cubes, macerated strawberries with syrup, and vanilla bean cream in serving glasses or a trifle bowl. Repeat layers until filled, finishing with a dollop of cream and a few strawberry slices for garnish.
  5. Chill the assembled trifle in the refrigerator for at least 30 minutes before serving to let flavors meld and the cake soak up the strawberry juices.

Notes

Chill the bowl and whisk before whipping cream for better volume. Stop whipping at soft peaks to avoid overwhipping. Fresh strawberries are preferred; if using frozen, thaw and drain well. For a dairy-free version, substitute heavy cream with chilled coconut cream and use gluten-free cake. Add a splash of liqueur like Grand Marnier for an adult twist.

Nutrition

Keywords: strawberry shortcake, trifle, vanilla bean cream, easy dessert, fresh strawberries, layered dessert, summer dessert