Strawberry Shortcake Trifles are an elegant and delightful dessert that layers tender cake, fresh strawberries, and luscious whipped cream in individual servings. This deconstructed version of the classic strawberry shortcake offers a visually appealing and convenient way to enjoy a beloved treat, making it perfect for gatherings and special occasions.
Why You’ll Love This Recipe
These trifles provide a harmonious blend of textures and flavors—soft, moist cake paired with the natural sweetness of strawberries and the lightness of whipped cream. Serving them in individual cups adds a touch of sophistication and ensures easy portioning. Moreover, this recipe is versatile, allowing for various substitutions to cater to different preferences and dietary needs.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
-
For the Cake:
-
Pound cake or angel food cake, cut into 1-inch cubes
-
-
For the Strawberry Layer:
-
Fresh strawberries, hulled and sliced
-
Granulated sugar
-
-
For the Whipped Cream:
-
Heavy whipping cream
-
Powdered sugar
-
Vanilla extract
-
Directions
-
Prepare the Strawberries:
-
In a medium bowl, combine the sliced strawberries with granulated sugar. Toss gently to ensure all berries are coated. Allow them to macerate for about 20-30 minutes until they release their natural juices.
-
-
Prepare the Whipped Cream:
-
In a chilled mixing bowl, pour in the heavy whipping cream. Using an electric mixer on medium speed, beat the cream until it begins to thicken.
-
Add powdered sugar and vanilla extract to the cream. Continue to beat until soft peaks form. Be cautious not to overwhip, as the cream can become grainy.
-
-
Assemble the Trifles:
-
In individual serving glasses or jars, layer the components as follows:
-
Start with a layer of cake cubes at the bottom.
-
Spoon a layer of the macerated strawberries over the cake, ensuring some of the released juices are included.
-
Add a layer of whipped cream over the strawberries.
-
Repeat the layers until the glass is filled, finishing with a dollop of whipped cream on top.
-
-
Optionally, garnish with a fresh strawberry slice or a mint leaf for added visual appeal.
-
-
Serve:
-
Serve the trifles immediately to enjoy the fresh flavors and textures. If not serving right away, cover and refrigerate for up to 2 hours.
-
Servings and Timing
-
Servings: Approximately 6 individual trifles
-
Preparation Time: About 20 minutes
-
Assembly Time: Approximately 10 minutes
-
Total Time: Around 30 minutes (plus optional chilling time)
Variations
-
Alternative Fruits: Substitute or add other berries such as blueberries, raspberries, or blackberries for a mixed berry trifle.
-
Cake Options: Use chocolate cake or sponge cake for a different flavor profile.
-
Flavor Enhancements: Incorporate a layer of lemon curd or chocolate ganache between the layers for added richness.
-
Dietary Adjustments: For a gluten-free version, use a gluten-free cake. To make it dairy-free, opt for coconut whipped cream and a suitable dairy-free cake alternative.
Storage/Reheating
-
Storage: These trifles are best enjoyed fresh. However, if necessary, they can be covered with plastic wrap and stored in the refrigerator for up to 24 hours. Note that the cake may absorb moisture from the strawberries and cream over time, potentially altering the texture.
-
Reheating: Reheating is not recommended for this dessert due to the nature of the ingredients.
FAQs
Can I prepare the components ahead of time?
Yes, you can prepare the cake cubes and macerated strawberries a day in advance. Store them separately in airtight containers in the refrigerator. Assemble the trifles shortly before serving to maintain the best texture and appearance.
Is it possible to use frozen strawberries?
While fresh strawberries are preferred for their texture and flavor, you can use frozen strawberries if fresh ones are unavailable. Thaw and drain them well before macerating to prevent excess liquid in the trifles.
How can I stabilize the whipped cream for longer storage?
To stabilize whipped cream, you can add a small amount of unflavored gelatin. Dissolve the gelatin in water, let it cool slightly, and then slowly incorporate it into the cream as you whip it. This will help maintain the whipped cream’s structure for a longer period.
Can I use store-bought whipped topping instead of homemade whipped cream?
Yes, store-bought whipped topping can be used as a convenient alternative. However, homemade whipped cream typically offers a fresher taste and better texture.
What can I use if I don’t have individual serving glasses?
If individual glasses are not available, you can assemble the trifle in a large glass bowl or trifle dish and serve it by scooping portions into bowls.
How do I prevent the cake from becoming too soggy?
To minimize sogginess, assemble the trifles shortly before serving. Additionally, ensure that the strawberries are not overly juicy by draining any excess liquid before layering.
Can I add liqueur to the recipe?
Yes, for an adult version, you can drizzle a small amount of liqueur, such as Grand Marnier or Amaretto, over the cake layers to infuse additional flavor.
Are there any low-sugar options for this recipe?
To reduce sugar content, use a sugar substitute in the whipped cream and macerate the strawberries with a sugar alternative. Additionally, opt for a low-sugar cake recipe or product.
Can I make this dessert vegan?
Yes, to make a vegan version, use a plant-based cake, coconut whipped cream, and ensure all other ingredients are free from animal products.
How can I add a crunchy element to the trifles?
For added texture, consider layering in toasted nuts, granola, or crushed cookies between the layers.
Conclusion
Strawberry Shortcake Trifles offer a delightful and customizable dessert experience, perfect for showcasing the fresh flavors of strawberries paired with tender cake and creamy whipped topping. Their individual servings make them an elegant choice for various occasions, from casual gatherings to formal celebrations. With numerous variations and the ability to prepare components ahead of time, this recipe is both versatile and convenient, ensuring a delightful treat that can cater to a wide range of tastes and dietary preferences.
Strawberry Shortcake Trifles
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6–8 trifles 1x
- Category: Dessert
- Method: No-Bake / Assembly
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Shortcake Trifles are a no-bake twist on the classic dessert, featuring layers of buttery cake or biscuit, juicy strawberries, and fluffy whipped cream. Perfectly portioned in individual cups or jars, they’re a fresh, festive treat for spring and summer celebrations.
Ingredients
- For the Strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 2 tbsp sugar
- 1 tsp lemon juice (optional)
- For the Shortcake Layer (choose one):
- 1 prepared pound cake, cubed
- OR
- 6 shortcake biscuits, homemade or store-bought, crumbled
- For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Optional Garnish:
- Extra strawberry slices
- Fresh mint leaves
Instructions
- Prep Strawberries:
- Toss sliced strawberries with sugar and lemon juice. Let sit for 10–15 minutes until juicy.
- Make Whipped Cream:
- In a cold bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble Trifles:
- In small glasses or jars, layer cake cubes, strawberries with juices, and whipped cream. Repeat layers.
- Finish & Serve:
- Top with whipped cream, fresh strawberry slices, and mint if desired.
- Serve immediately or chill until ready.
Notes
- Assemble just before serving to keep layers distinct.
- Swap in sponge cake or angel food cake for a lighter option.
- Add a splash of liqueur or vanilla to strawberries for depth.
Nutrition
- Calories: ~360 kcal
- Sugar: ~27g
- Sodium: ~170mg
- Fat: ~21g
- Saturated Fat: ~13g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~35g
- Fiber: ~2g
- Protein: ~4g
- Cholesterol: ~70mg
Your email address will not be published. Required fields are marked *