Strawberry Shortcake Trifle (Printable)

Layers of fluffy cake, fresh strawberries, and whipped cream come together in this delightful summer treat.

# What You Need:

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

02 - 1 1/2 pounds fresh strawberries, hulled and sliced

03 - 1/3 cup granulated sugar

04 - 2 teaspoons fresh lemon juice

05 - 2 cups heavy whipping cream, cold

06 - 1/3 cup powdered sugar

07 - 1 teaspoon pure vanilla extract

01 - Combine sliced strawberries, granulated sugar, and lemon juice in a large bowl. Toss gently and let stand for 15–20 minutes until juicy.

02 - Beat cold 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 their juices evenly over the cake layer.

05 - Spread half of the whipped cream over the strawberry layer.

06 - Layer remaining cake cubes, followed by remaining strawberries and juices, then finish with remaining whipped cream.

07 - Top with reserved strawberry slices or fresh mint leaves if desired.

08 - Refrigerate for at least 30 minutes before serving to allow flavors to meld.

01 -

The cake soaks up all those sweet strawberry juices until every bite tastes like summer itself
You can assemble it ahead and let it chill, which means more time with your guests
That moment when everyone leans over the table to see the layers before you serve it is pure magic

02 -

The longer it chills, the more the cake softens and absorbs all those juices. Four hours is even better than thirty minutes.
A clear glass bowl is not just for looks. You need to see the layers to know they are even.
Room temperature whipping cream will never whip properly. Keep it cold until you pour it into the bowl.

03 -

Buy extra strawberries. Some always get eaten while you are slicing them.
The macerating step is not skippable. Those juices are what makes trifle taste like trifle.