Easy Strawberry Shortcake Trifle Recipe Perfect for a Crowd
A quick and easy layered dessert featuring fresh strawberries, whipped cream, and cake cubes, perfect for serving a crowd with minimal fuss.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (optional toasting)
- Total Time: 1 hour 25 minutes (including chilling)
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups strawberries, hulled and sliced (fresh preferred, frozen thawed and drained works)
- 1/4 cup granulated sugar (adjust to taste)
- 2 teaspoons vanilla extract
- 1 large shortcake or pound cake, cut into 1-inch cubes (store-bought or homemade)
- 2 cups heavy whipping cream, chilled
- 1/3 cup powdered sugar
- Optional: lemon zest from one lemon
- Optional: splash of liqueur such as Grand Marnier
Instructions
- Prepare the strawberries by combining sliced strawberries with granulated sugar and lemon zest if using in a large bowl. Toss gently and let sit at room temperature for about 10 minutes to release juices.
- Chill mixing bowl and beaters if possible. Whip heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form.
- Cut the shortcake or pound cake into 1-inch cubes. Optionally, toast cubes lightly in a 350°F oven for 5 minutes to prevent sogginess.
- Assemble the trifle by layering cake cubes at the bottom of a trifle bowl, followed by macerated strawberries and their syrup, then a thick layer of whipped cream. Repeat layers until bowl is filled, finishing with whipped cream and whole berries for garnish.
- Chill the assembled trifle in the refrigerator for at least 1 hour (preferably 2-4 hours) before serving to allow flavors to meld and cake to soak juices.
Notes
Use room temperature strawberries to help sugar dissolve and create syrup. Do not overwhip cream; stop at soft peaks. Toast cake cubes lightly to prevent sogginess. Assemble 2-4 hours before serving for best texture. For dairy-free, substitute coconut cream for heavy cream. For gluten-free, use gluten-free cake alternatives.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 275
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: strawberry shortcake, trifle, easy dessert, crowd-pleaser, layered dessert, whipped cream, pound cake, summer dessert