This Strawberry Shortcake Trifle is a show-stopping dessert with layers of soft vanilla cake, vibrant strawberry sauce and fluffy whipped cream. Each spoonful delivers a delicious combination of sweet strawberries and airy cream, making it the perfect treat for special occasions, summer gatherings or whenever you crave a refreshing dessert that’s both simple and elegant.
Table of Contents
Why You’ll Love This Recipe
Few desserts strike the perfect balance between looks, taste and simplicity. This Strawberry Shortcake Trifle achieves all three in a single dish. Here’s why you’ll fall in love with this recipe:
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Beautiful Presentation
When it comes to trifles, presentation is part of the fun. You’ll be layering cake, strawberries, and whipped cream in a clear bowl or trifle dish, allowing the vibrant colors of the strawberries and the pure white cream to create a stunning centerpiece. This dessert essentially decorates itself. Whether you’re hosting a holiday gathering, a potluck, or a family reunion, placing a tall trifle dish in the middle of the table is guaranteed to elicit oohs and aahs from your guests. -
Light and Refreshing Texture
Strawberry shortcake in any form is known for its balance of rich, buttery cake and fresh fruit. By transforming it into a trifle, you introduce an even lighter texture because of the soft, airy whipped cream. Each spoonful dissolves on your tongue, giving you a sense of indulgence without being too heavy. This is one of those desserts that won’t leave you feeling weighed down after enjoying a generous serving. -
Make-Ahead Friendly
If you’re looking to cut down on stress when entertaining, trifles are a great solution. You can easily prepare the components ahead of time. Bake and cool the cake the day before, whip the cream in the morning, and have your strawberries prepped and ready. Then, all that’s left is assembly, which takes only minutes. This make-ahead option also allows the flavors to meld together beautifully if the layers sit for a little while before serving. -
Seasonal Versatility
Fresh strawberries are often at their peak in late spring and summer, but these days you can find strawberries in grocery stores throughout the year. You can also adapt this recipe to incorporate other berries—blueberries, raspberries, blackberries, or even peaches—depending on what’s in season. This versatility helps you tailor the dessert to different times of the year or personal preferences. -
Crowd-Pleasing Sweetness
The natural sweetness of strawberries combined with a lightly sweetened cake and whipped cream creates a dessert that appeals to both kids and adults. It’s not overly sugary, which can sometimes be a complaint with other rich desserts. Instead, the flavors balance each other: the fruit provides freshness, the cake adds a tender crumb, and the whipped cream ties everything together. -
Perfect for Beginners
Despite its impressive look, this trifle is beginner-friendly. The cake batter is straightforward, and even if your cake doesn’t turn out perfectly uniform, it hardly matters once it’s cut into cubes for layering. The strawberry sauce requires minimal cooking, and the whipped cream is a simple process of whipping heavy cream, powdered sugar, and vanilla until stiff peaks form. If you can operate a mixer, you can make this dessert! -
Great Use of Leftovers
If you ever find yourself with leftover cake (or even leftover strawberries), this recipe breathes new life into them. You can repurpose slightly day-old cake into a delicious layered dessert. It’s also a fantastic way to transform an excess of strawberries that might otherwise go bad into a sauce that can be used not just in this trifle, but over pancakes or waffles if you have any extra.
ingredients
Vanilla Cake:
3 cups all-purpose flour
¼ tsp baking soda
2 ¾ tsp baking powder
1 tsp salt
1 ½ cups unsalted butter, room temperature
2 cups sugar
4 egg whites
3 tsp vanilla extract
1 ½ cups milk
Strawberry Sauce:
1 lb strawberries, pureed
½ cup sugar
¾ tsp vanilla extract
Whipped Cream:
2 ¾ cups heavy whipping cream, cold
1 ½ cups powdered sugar
1 tbsp vanilla extract
2 lbs strawberries, chopped
directions
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Bake the Vanilla Cake
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. In a separate large mixing bowl, beat the softened unsalted butter and sugar until the mixture is light and fluffy, which typically takes about 2 to 3 minutes with an electric mixer on medium speed.Once the butter and sugar are well combined, add the egg whites and 3 teaspoons of vanilla extract. Continue to mix until the egg whites are fully incorporated, scraping down the sides of the bowl as needed to ensure everything blends evenly. Now, alternate adding the dry flour mixture and the milk to your butter-sugar-egg white mixture. Start with a portion of the flour mixture, then a splash of milk, and keep alternating until everything is just combined. Overmixing can lead to a dense cake, so be sure to stop once you no longer see streaks of flour.Pour the batter into your prepared baking pan, smoothing out the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely. This step is important because a warm cake can cause the whipped cream to melt and the strawberry sauce to soak in too rapidly. -
Make the Strawberry Sauce
While the cake is baking or cooling, prepare your strawberry sauce. In a saucepan over medium heat, combine the pureed strawberries, sugar, and ¾ teaspoon of vanilla extract. Stir the mixture gently as it comes to a boil. Let it boil for about 1 minute, continuing to stir so that it doesn’t scorch on the bottom of the pan. Remove the saucepan from the heat and allow the sauce to cool. As it cools, it will thicken slightly, giving you a wonderfully textured fruit layer that will seep into the cake cubes and add a burst of sweet strawberry flavor. -
Whip the Cream
For the whipped cream, you’ll need a cold mixing bowl and cold heavy whipping cream. Chilling the bowl and beaters (if you’re using a handheld mixer) beforehand can help the cream whip faster and stay stable longer. Pour the 2 ¾ cups of heavy whipping cream into the bowl, then add the powdered sugar and 1 tablespoon of vanilla extract. Beat on medium-high speed until stiff peaks form. Stiff peaks mean that when you lift the beater or whisk, the cream stands up straight without curling over. Be careful not to over-whip; if the cream starts to look grainy or begins separating into butter, you’ve gone too far. -
Assemble the Trifle
Once your cake has cooled completely, cut it into cubes or slices. You can trim off any browned edges if you prefer a uniform color, but it’s not strictly necessary. Gather all components: cake cubes, strawberry sauce, chopped fresh strawberries, and whipped cream.In a large trifle dish or clear bowl, begin by placing a layer of cake cubes at the bottom. Spoon some of the strawberry sauce over the cake layer, allowing the sauce to soak in a bit. Next, sprinkle a handful of chopped strawberries over that layer. Follow this with a generous layer of whipped cream, smoothing it out with a spatula to completely cover the strawberries. Repeat these layers—cake, sauce, fresh strawberries, whipped cream—until you reach the top of the dish. If you’re aiming for a show-stopping appearance, finish the top with a final swirl of whipped cream and a decorative arrangement of fresh strawberry slices. -
Chill and Serve
Technically, you can serve the trifle immediately. However, many people find that allowing it to chill in the refrigerator for at least an hour helps the flavors meld and makes for a more cohesive dessert. The cake absorbs some of the strawberry sauce and whipped cream, resulting in a mouthwatering combination of textures in each spoonful. Serve cold and enjoy.
Variations
One of the most exciting aspects of making a trifle is how adaptable it can be. Here are a few variations and twists you can apply to this Strawberry Shortcake Trifle recipe:
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Chocolate Lovers’ Trifle
Replace the vanilla cake with a chocolate sponge or devils’ food cake to transform this into a chocolate strawberry trifle. Chocolate and strawberries are a match made in dessert heaven. You can still use the strawberry sauce as is, or drizzle some chocolate ganache alongside it for an extra layer of indulgence. -
Berry Medley
Instead of using only strawberries, incorporate a mix of fresh berries. Raspberries, blueberries, and blackberries will introduce a spectrum of color and a slightly tangy flavor. You can follow the same steps for making a simple sauce with a blend of pureed berries, sugar, and vanilla, or just use fresh berries if you prefer more texture. -
Angel Food Cake or Sponge Cake
If you want a lighter base, opt for store-bought angel food cake or your favorite sponge cake recipe. Angel food cake is naturally airy and allows the whipped cream and fruit flavors to shine through even more. This is an especially good choice if you’re short on time or if you have leftover angel food cake from another event. -
Lemon Twist
For a hint of citrus, incorporate lemon zest into your whipped cream or add a teaspoon of lemon extract to the strawberry sauce. The bright, tangy flavor of lemon complements the sweetness of the strawberries and can give the dessert a refreshing kick. -
Tropical Touch
Strawberries pair well with tropical flavors like coconut. You can replace some of the heavy cream with coconut cream to create a whipped topping that has a subtle coconut aroma. For a finishing touch, sprinkle some toasted coconut flakes on top of the final layer. -
Dairy-Free or Vegan Adaptations
If you need to make this dessert dairy-free or vegan, use a dairy-free cake recipe (such as one that incorporates almond milk or soy milk and vegetable oil in place of butter). Substitute regular whipped cream with coconut whipped cream made from chilled full-fat coconut milk. You can also experiment with sweeteners like maple syrup or agave in place of sugar, if desired. -
Shortcut Option with Store-Bought Cake
If you’re in a rush, feel free to use a store-bought pound cake or prepared vanilla sponge cake. This significantly reduces prep time, making the recipe even simpler. Just slice the store-bought cake, and you’re ready to layer.
Servings and timing
A single batch of this Strawberry Shortcake Trifle, using a 9×13-inch cake, typically serves about 12 people. Of course, the exact serving size will depend on how large you cut each portion and the size of your trifle dish. Since trifles are quite tall and layered, some people might be satisfied with smaller portions, making it possible to stretch the dessert to 14 or even 16 servings if needed.
When it comes to timing, here’s what you can expect:
- Preparation Time (Cake Batter, Sauce, Whipped Cream): Around 30 minutes total. This includes mixing up the cake batter, prepping the strawberry sauce, and whipping the cream.
- Baking Time for the Cake: 35 to 40 minutes, depending on your oven and the thickness of the batter in the pan.
- Cooling Time for the Cake: About 30 minutes to 1 hour. The cake should be completely cool before you assemble the trifle, otherwise the whipped cream may melt and the layers may become too soft.
- Assembly Time: 10 to 20 minutes, depending on how meticulous you are with your layers. Some people enjoy taking their time to create neat layers, while others pile everything in a little more spontaneously.
- Optional Chill Time: 1 hour, or even overnight, to allow the flavors to blend. If you’re not serving it immediately, it’s a good idea to cover the assembled trifle with plastic wrap or aluminum foil and keep it in the fridge until you’re ready.
If you do everything in one go (bake, cool, assemble and chill briefly), you’ll probably need about 2 hours. Spread it out over a day or two and you’ll probably find it even less stressful. This flexibility is one of the reasons why trifles are a popular dessert for hosts who want a spectacular-looking dish without too much last-minute fuss.
storage/reheating
Storing and reheating a dessert like this can be a bit tricky because it’s meant to be served cold and is filled with dairy. Here’s how to handle leftovers:
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Refrigeration:
Cover the trifle dish with plastic wrap or place individual servings in airtight containers. Store it in the refrigerator for up to 3 days. After about 2 or 3 days, the whipped cream may begin to weep or separate, and the cake layers will become progressively soggier. While it might still be edible, the texture and appearance may not be as appealing. -
Freezing:
It’s generally not recommended to freeze a fully assembled trifle. Whipped cream and fresh strawberries don’t always freeze well; they can turn watery and lose their texture upon thawing. If you want to freeze components, freeze the cake by itself, well-wrapped, for up to 3 months. Then thaw the cake in the refrigerator or at room temperature and assemble the trifle with fresh whipped cream and strawberries when you’re ready to serve. -
Reheating:
Since this is a cold dessert, there is no reheating necessary. If you prefer the trifle slightly less chilled or if you’re taking it out of the refrigerator just before an event, you can let it sit at room temperature for about 10–15 minutes. This brief rest will soften the cake layers slightly and make the flavors more pronounced, without compromising the integrity of the whipped cream. -
Refreshing the Layers:
If the top layer of whipped cream has deflated or become watery after a day in the fridge, you can gently blot away any excess moisture with a paper towel and top it with a fresh dollop of whipped cream. While this won’t fully restore the look of a just-assembled trifle, it can help make leftover servings more visually appealing and maintain a pleasant texture.
FAQs
1. Can I use frozen strawberries for the sauce?
Yes, you can use frozen strawberries if fresh ones are not in season or readily available. Thaw them first and then puree. Keep in mind that the flavor might be slightly less vibrant than fresh strawberries, but the resulting sauce will still be delicious. You may also need to adjust the sugar level depending on the sweetness of the berries.
2. How do I avoid soggy cake layers?
To prevent overly soggy cake layers, let your strawberry sauce cool completely before pouring it over the cake. Also, be mindful of how much sauce you’re using. Start with smaller spoonfuls and add more if desired. Some people also like to toast or lightly crisp the cake cubes in the oven for a few minutes before layering, giving the cake a bit more structure.
3. What type of vanilla extract is best?
A high-quality pure vanilla extract is preferred. It has a richer, more natural flavor compared to imitation vanilla. If you want an even stronger vanilla presence, you could use vanilla bean paste or scrape the seeds from a vanilla bean into your batter and whipped cream. This will give you those appealing black flecks of vanilla as well as an amplified flavor.
4. Can I add liqueur to the strawberry sauce?
Absolutely. Many trifles feature a little drizzle of liqueur or dessert wine to add complexity. A splash of Grand Marnier, Amaretto, or even a fruity liqueur that pairs well with strawberries can elevate the flavor. Just add a tablespoon or two to the cooled strawberry sauce and taste to ensure it’s not overpowering.
5. Is it possible to cut the recipe in half?
Yes. If you’re serving fewer people or have a smaller trifle dish, halve all the ingredients. You can bake the cake in a smaller pan (such as an 8×8-inch) and reduce the baking time slightly. Keep a close eye on the cake to avoid overbaking, since smaller cakes can cook faster.
6. How can I stabilize the whipped cream for warmer weather?
Warm weather can cause whipped cream to deflate more quickly. To stabilize it, you can incorporate a teaspoon of unflavored gelatin dissolved in a small amount of water. Another trick is to add a spoonful of instant vanilla pudding mix to the cream while whipping. Both methods help the whipped cream hold its shape for longer.
7. Can I layer this dessert in individual cups?
Yes. Preparing individual trifles is a fantastic way to serve this dessert at parties. Simply divide the cake cubes, strawberries, sauce, and whipped cream into single-serving glasses or jars. This approach can be especially appealing for potlucks or buffet-style events, allowing guests to pick up a ready-to-eat dessert without scooping.
8. Can I use a different sweetener?
Certainly. If you’d like to reduce refined sugar, you can experiment with honey, agave nectar, or maple syrup in both the cake and the strawberry sauce. When using liquid sweeteners, you may need to adjust the dry-to-wet ratio in the cake batter. For the sauce, simply replace the sugar with your preferred sweetener and simmer until it reaches your desired thickness.
9. Will the recipe work with whole eggs instead of egg whites?
Yes, you can use whole eggs instead of egg whites if you prefer a richer cake. In this case, you can add approximately 3 whole eggs, but the cake may have a slightly denser crumb and a pale yellow tint. The flavor will be just as delicious, though the cake’s texture and color will differ from using only egg whites.
10. What if I don’t have a trifle dish?
Don’t worry if you don’t own a dedicated trifle dish. Any large glass bowl or even a 9×13-inch clear pan can showcase the layers. You could also create a “rustic” version in an opaque dish; the layers might be hidden, but the flavor will remain unbeatable. The essence of a trifle is in the layering, not necessarily the shape of the container.
Conclusion
Strawberry Shortcake Trifle is a celebration of fresh flavors, soft cake, and indulgent whipped cream—all layered into a dessert that looks like it took hours of meticulous effort. In reality, it’s quite straightforward to prepare, and you can easily tailor it to your preferences by experimenting with different fruits, cake bases, or flavor enhancers like lemon zest or liqueurs.
From the moment you slice into the fluffy cake and see the bright red strawberry sauce seep in, you know you’re on track to a dessert that delivers pure comfort and delight. Whether you choose to present it in a formal trifle dish at a holiday table or as single-serve cups during a casual backyard get-together, this trifle never fails to impress. It’s the perfect balance of freshness and indulgence, sweetness and lightness—a treat that can be enjoyed year-round, offering a taste of sunny, summery goodness whenever you crave it.
Dig in with a spoon, scoop out each luscious layer, and savor the blend of textures and flavors. With its simplicity and room for creativity, this Strawberry Shortcake Trifle could become a mainstay in your dessert rotation, beckoning friends and family to gather around, share stories, and enjoy a sweet moment together. And that’s perhaps the most wonderful thing about trifles: they’re meant to be shared, making every gathering a little more memorable, one irresistible layer at a time.