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featured strawberry shortcake trifle

Strawberry Shortcake Trifles Recipe

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 663kcal
Layers of angel food cake and homemade whipped cream come together in this easy strawberry shortcake dessert. This trifle will quickly become a new favorite.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Hand Mixer

Ingredients

  • 3 cups sliced strawberries 500 grams
  • 1 tablespoon lemon juice 14 grams, from ½ lemon
  • 1 tablespoon granulated sugar 13 grams
  • 2 cups heavy whipping cream 454 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 cup powdered sugar 113 grams
  • ¼ cup strawberry jam 85 grams
  • 2 tablespoons water 28 grams
  • 20 ounces angel food cake 567 grams, cubed (1 cake)

Instructions

  • Combine the strawberries, lemon juice, and granulated sugar in a medium bowl. Set them aside to macerate for at least 15 minutes (but no longer than 1 hour).
    3 cups sliced strawberries, 1 tablespoon lemon juice, 1 tablespoon granulated sugar
  • In a medium-sized mixing bowl, using a hand mixer, beat the heavy whipping cream and vanilla until well combined and fluffy.
    2 cups heavy whipping cream, 1 teaspoon pure vanilla extract
  • Add in the powdered sugar gradually and continue mixing until soft peaks form. Place in the fridge to chill until ready to use.
    1 cup powdered sugar
  • While the whipped cream chills, combine the strawberry jam and water in a small microwave-safe bowl. Microwave until warm, about 45 seconds. Whisk to combine. Set aside until ready to use.
    ¼ cup strawberry jam, 2 tablespoons water
  • In a trifle bowl or other clear container, place down a layer of angel food cake cubes, top with a layer of whipped cream, drizzle on the sauce, and finish off with a layer of strawberries. Continue layering until all the components are used or the dish is filled completely.
    20 ounces angel food cake

Notes

  • Use fresh strawberries for this recipe to keep the angel food cake from becoming soggy.
  • You can use substitute almond extract for vanilla in your whipped cream.
  • Serve this trifle in one big dish or in individual trifle cups.
Storage: Store strawberry shortcake trifle in an airtight container in the refrigerator for up to 2 days.

Nutrition

Calories: 663kcal | Carbohydrates: 95g | Protein: 9g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 510mg | Potassium: 328mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1175IU | Vitamin C: 45mg | Calcium: 147mg | Iron: 1mg