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Strawberry Shortcake Trifles

Strawberry Shortcake Trifles

Strawberry Shortcake Trifles are a quick and elegant no-bake dessert featuring layers of light, airy cake, fresh macerated strawberries, and fluffy whipped cream. Perfect for any occasion, these trifles balance fresh, natural sweetness with creamy richness and delightful textures, all presented in individual servings for easy enjoyment and portion control.

  • Total Time: 50 minutes
  • Yield: 4-6 individual servings 1x

Ingredients

Scale

Strawberries

  • Fresh ripe strawberries, about 2 cups (washed, hulled, and sliced)
  • 1–2 tablespoons sugar (for macerating strawberries)
  • Optional: Honey for drizzling instead of sugar

Cake

  • Angel food cake or sponge cake, 1/2 to 1 cake (cut into bite-sized cubes)
  • Alternative: gluten-free sponge cake or pound cake

Whipped Cream

  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons sugar (to sweeten the cream)
  • 1 teaspoon vanilla extract
  • Optional: Greek yogurt or coconut yogurt (as a substitute for whipped cream)

Optional Garnishes and Variations

  • Fresh mint sprigs
  • Powdered sugar for dusting
  • Whole strawberries for topping
  • Mixed berries (blueberries, raspberries, blackberries)
  • Chocolate shavings or sauce

Instructions

  1. Prepare the Strawberries: Wash, hull, and slice the strawberries evenly. Toss with 1-2 tablespoons of sugar and let them macerate for about 15 minutes until juicy and slightly syrupy to enhance natural sweetness.
  2. Whip the Cream: In a chilled mixing bowl, pour the heavy whipping cream. Add sugar and vanilla extract, then beat on medium-high speed until soft peaks form, creating a fluffy and velvety texture.
  3. Cut the Cake: Slice the angel food or sponge cake into bite-sized cubes. The cake should remain light and airy to absorb strawberry juices without becoming soggy.
  4. Assemble the Trifle: In serving glasses or bowls, start with a layer of cake cubes. Add a generous spoonful of the macerated strawberries over the cake, followed by a dollop of whipped cream. Repeat the layering until the container is full, finishing with a swirl of whipped cream and a whole strawberry on top.
  5. Chill Before Serving: Refrigerate the assembled trifles for at least 30 minutes to allow flavors to meld and layers to chill. This resting period also helps the cake absorb the strawberry juices, enhancing flavor and texture.

Notes

  • Use room temperature cake for better absorption of strawberry juices.
  • Do not over-whip the cream; stop at soft peaks to avoid turning it into butter.
  • Allow the berries to macerate to soften and create natural syrup.
  • Assemble in clear glasses for visible, beautiful layers.
  • Best served fresh within 24 hours for optimal texture and flavor.
  • Frozen strawberries may be used if thawed and drained well.
  • Swapping whipped cream with Greek or coconut yogurt offers a tangier, lighter option.
  • Store leftovers covered in the refrigerator for up to 2 days.
  • Freezing is not recommended due to texture changes.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Assembly (No Bake)
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free cake option)

Nutrition

  • Serving Size: 1 individual trifle (~150g)
  • Calories: 250 kcal
  • Sugar: 18 g
  • Sodium: 35 mg
  • Fat: 14 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 55 mg

Keywords: Strawberry Shortcake Trifles, no bake dessert, layered dessert, fresh strawberries, whipped cream, angel food cake, gluten free dessert, summer dessert