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Strawberry Shortcake Trifles

Strawberry Shortcake Trifles
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Strawberry Shortcake Trifles are a delightful and easy-to-make dessert featuring layers of juicy fresh strawberries, fluffy whipped cream, and tender cake cubes. Perfectly presented in transparent glasses, this refreshing and light treat is ideal for birthdays, summer gatherings, or cozy at-home indulgence. Customize with mixed berries, chocolate drizzle, or dairy-free alternatives for a versatile dessert everyone will love.

Ingredients

Fresh Ingredients

  • Fresh Strawberries (ripe and juicy) – 4 cups, sliced

Cake

  • Angel Food Cake or Pound Cake – 1 (8-ounce) cake, cut into bite-sized cubes

Whipped Cream

  • Heavy Cream – 1 cup, cold
  • Sugar – 2 tablespoons (divided, as needed)
  • Vanilla Extract – 1 teaspoon

Optional Additions

  • Mixed Berries (blueberries, raspberries, blackberries) – 1 cup (optional)
  • Chocolate Sauce – for drizzling
  • Lemon Zest – 1 teaspoon (optional)
  • Grand Marnier or Rum – 2 tablespoons (optional, for soaking cake)

Instructions

  1. Prepare the Strawberries: Wash and hull your strawberries, then slice them thinly to ensure easy layering. If desired, toss with 1 teaspoon of sugar and let sit for 10 minutes to draw out their natural juices and enhance sweetness.
  2. Whip the Cream: Beat the cold heavy cream with 1 tablespoon sugar and vanilla extract until soft peaks form. The whipped cream should be fluffy and light, ready to add a silky texture to the trifles.
  3. Cube the Cake: Cut your chosen cake into bite-sized chunks. Optionally, soak the cake pieces briefly in Grand Marnier or rum for an adult version. Ensure not to soak too long to avoid sogginess.
  4. Assemble the Trifles: In individual clear glasses or bowls, layer cake cubes at the bottom, followed by a generous spoonful of whipped cream, then a layer of sliced strawberries. Repeat the layers until the glass is filled, finishing with a decorative strawberry slice and a dollop of cream. Optionally, drizzle chocolate sauce or sprinkle lemon zest between layers for added flavor.
  5. Chill and Serve: Refrigerate the assembled trifles for at least one hour to let the flavors meld and the cake soak up some cream and berry juices. Serve cold, garnished with fresh mint leaves or a sprinkle of powdered sugar if desired.

Notes

  • Use the freshest strawberries possible for the best flavor and juiciness.
  • Do not soak the cake pieces for too long to prevent sogginess and preserve texture.
  • Whip cream to soft peaks to ensure it is light yet stable to hold layers.
  • Chill before serving to let the flavors meld perfectly.
  • Serve in clear glassware to showcase beautiful red and white layers.
  • Store leftovers covered in the refrigerator for up to 2 days; do not freeze.
  • Let refrigerated trifles sit at room temperature for 10 minutes before eating to soften cream.
  • Frozen strawberries can be used if thawed and drained well to avoid watery trifles.
  • For a vegan version, substitute dairy-free whipped cream and vegan cake.

Nutrition

Keywords: strawberry shortcake, trifle, dessert, strawberries, whipped cream, angel food cake, pound cake, summer dessert, layered dessert

Find it online: https://dishesbylina.com/strawberry-shortcake-trifles/