Description
A light and fruity summer dessert featuring fresh strawberries layered with sponge cake and cream, perfect for warm-weather gatherings.
Ingredients
Units
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 store-bought sponge cake or ladyfingers (about 200g)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for cream)
- Fresh mint leaves for garnish (optional)
Instructions
- In a bowl, combine sliced strawberries, granulated sugar, lemon juice, and vanilla extract. Mix well and let sit for 15–20 minutes to macerate.
- In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Cut the sponge cake into slices or break ladyfingers into pieces if using.
- In serving glasses or a trifle dish, layer sponge cake pieces, macerated strawberries with some of their juice, and whipped cream. Repeat layers as desired.
- Top with a final dollop of whipped cream and a few strawberry slices. Garnish with mint leaves if desired.
- Chill for at least 1 hour before serving to allow flavors to meld.
Notes
- You can substitute strawberries with a mix of summer berries.
- Use dairy-free cream for a vegan version.
- For added texture, sprinkle crushed meringue or nuts between layers.
Nutrition
- Serving Size: 1 glass (about 200g)
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
