Strawberry Shortcake Trifle Layers (Printable)

A delightful layered dessert with fluffy cake, juicy strawberries, and smooth whipped cream, ideal for warm days.

# What You Need:

→ Shortcake Layer

01 - 1 pound pound cake or sponge cake, cut into 1-inch cubes

→ Strawberries

02 - 1 1/2 pounds fresh strawberries, hulled and sliced
03 - 1/3 cup granulated sugar
04 - 2 teaspoons fresh lemon juice

→ Whipped Cream

05 - 2 cups heavy whipping cream, cold
06 - 1/3 cup powdered sugar
07 - 1 teaspoon pure vanilla extract

# Steps:

01 - Combine sliced strawberries, granulated sugar, and lemon juice in a large bowl. Toss gently and let macerate for 15–20 minutes until juicy.
02 - Beat heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
03 - Arrange half the cake cubes in the bottom of a large glass trifle dish or clear bowl.
04 - Spoon half of the macerated strawberries with juices evenly over the cake layer.
05 - Spread half of the whipped cream over the strawberries.
06 - Repeat layers with remaining cake cubes, strawberries, and whipped cream.
07 - Garnish top with reserved strawberry slices or mint leaves if desired. Chill for at least 30 minutes before serving for optimal flavor and texture.

# Expert Advice:

01 -
  • The way the cake soaks up all those strawberry juices while it chills is absolute magic
  • It looks like you spent hours but comes together in under an hour
  • You can make it ahead and pull it out right when guests arrive
02 -
  • The trifle actually tastes better after sitting for a few hours, so feel free to make it in the morning
  • Angel food cake works beautifully if you want something lighter than pound cake
  • Those strawberry juices are liquid gold, don't leave any behind in the bowl
03 -
  • If your whipped cream looks like it's about to turn to butter, stop immediately and fold in a little already-whipped cream to save it
  • Room temperature cake absorbs those strawberry juices better than cold cake does
  • Leftovers keep surprisingly well for a day or two in the fridge, though the cake does get softer

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