Easy Strawberry Shortcake Trifle Recipe with Fresh Whipped Cream Tutorial
A quick and easy strawberry shortcake trifle featuring layers of pound cake, macerated strawberries, and fresh whipped cream. Perfect for a fuss-free, delicious dessert that looks impressive and tastes delightful.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 store-bought or homemade pound cake, cut into 1-inch cubes
- 2 cups cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons powdered sugar
- Optional: fresh mint leaves for garnish
Instructions
- In a large bowl, combine sliced strawberries with 1/4 cup sugar. Toss gently to coat and let sit for at least 15 minutes to macerate.
- Cut the pound cake into roughly 1-inch cubes while strawberries macerate.
- Pour cold heavy cream into a chilled bowl. Add vanilla extract and powdered sugar. Whip with an electric mixer or whisk on medium-high speed until soft peaks form, about 5-7 minutes. Avoid overbeating.
- Assemble the trifle by layering 1/3 of the pound cake cubes at the bottom of a trifle bowl. Spoon a generous layer of macerated strawberries with juices over the cake. Spread a thick layer of whipped cream over the strawberries. Repeat layers until ingredients are used, finishing with whipped cream on top.
- Cover the trifle with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld and cake to soak juices without becoming mushy.
- Just before serving, garnish with fresh mint leaves or whole strawberries.
Notes
Use cold heavy cream and a chilled bowl for best whipped cream results. Do not overbeat cream to avoid turning it buttery. Macerate strawberries with sugar to draw out juices and soften fruit. Use pound cake for best texture; angel food or sponge cake can be substituted. Chill trifle at least 1 hour before serving. Drain excess strawberry juice if too watery to prevent sogginess. For dairy-free, substitute coconut cream and dairy-free cake. For gluten-free, use gluten-free cake options.
Nutrition
- Serving Size: 1/8 of the trifle bo
- Calories: 320
- Sugar: 18
- Sodium: 150
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 26
- Fiber: 2
- Protein: 3
Keywords: strawberry shortcake, trifle, fresh whipped cream, easy dessert, summer dessert, pound cake, strawberry dessert