How To Make Strawberry Shortcake Trifles
Our shortcake trifles are made with three layers of soft vanilla cake, fresh strawberries, and smooth whipped cream! A true crowd pleaser at any party.
- 2cupsall-purpose flour,plus more for dusting pan
- ½tspbaking soda
- ½tspbaking powder
- ½tbspunsalted butter,softened
- 1½cupsgranulated sugar
- 1tsplemon zest
- 4large eggs
- 1½tspvanilla extract
- 1cupsour cream
For Strawberry Layer:
- 2lbsfresh strawberries,diced, plus 12 more small whole for garnish
- 3½tbspgranulated sugar
For Cream Layer:
- 2cupsheavy cream
- 6ozcream cheese,softened
- ½tspvanilla extract
- ¾cuppowdered sugar
Preheat the oven to 350 degrees F. Butter and flour an 18×13-inch rimmed baking sheet.
In a mixing bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, sugar, and lemon zest until pale and fluffy.
Mix in the eggs one at a time, then mix in vanilla. Add ⅓ of the flour mixture, then mix just until combined.
Add in ½ of the sour cream, then mix just until combined.
Repeat with the flour and sour cream once more, then end by mixing in the last ⅓ of the flour mixture and mixing just until combined. Scrape down the bowl to ensure it’s evenly combined.
Pour and spread the batter evenly into a prepared baking sheet.
Bake in the preheated oven for about 20 to 24 minutes until a toothpick inserted into center comes out clean.
Remove from the oven, then allow to cool completely on a wire rack.
Once cool, cut into 24 rounds the size of the dessert cups.
Toss the diced strawberries with the sugar. Let rest 10 minutes.
In a large mixing bowl using an electric hand mixer, whip the heavy cream until soft peaks form.
In a separate medium mixing bowl, whip the cream cheese until smooth, then add powdered sugar and vanilla. Whip until light and fluffy.
Add the cream cheese mixture to heavy cream, then whip until stiff peaks form.
To Assemble Trifles:
Place 12 cake rounds in 12 fairly tall dessert cups, then add a spoonful of strawberries over each cake round.
Transfer the cream mixture to a piping bag fitted with a large round tip, then pipe cream mixture over strawberry layer. Repeat layering process once more.
Garnish each with a fresh strawberry, serve, and enjoy!
The cake can be made a day in advance and covered. Just wait to prepare the cream mixture and strawberries until almost ready to serve.
- Calories: 500.27kcal
- Fat: 25.81g
- Saturated Fat: 14.95g
- Trans Fat: 0.03g
- Monounsaturated Fat: 7.22g
- Polyunsaturated Fat: 1.45g
- Carbohydrates: 62.17g
- Fiber: 2.11g
- Sugar: 41.95g
- Protein: 6.82g
- Cholesterol: 143.17mg
- Sodium: 265.88mg
- Calcium: 100.33mg
- Potassium: 239.55mg
- Iron: 1.72mg
- Vitamin A: 280.12µg
- Vitamin C: 45.08mg
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