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.
Serves:
Ingredients
For Cake:
- 2cupsall-purpose flour,plus more for dusting pan
- 3tbspcornstarch
- ½tspsalt
- 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
Instructions
Cake:
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Preheat the oven to 350 degrees F. Butter and flour an 18×13-inch rimmed baking sheet.
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In a mixing bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Set aside.
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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.
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Mix in the eggs one at a time, then mix in vanilla. Add ⅓ of the flour mixture, then mix just until combined.
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Add in ½ of the sour cream, then mix just until combined.
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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.
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Pour and spread the batter evenly into a prepared baking sheet.
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Bake in the preheated oven for about 20 to 24 minutes until a toothpick inserted into center comes out clean.
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Remove from the oven, then allow to cool completely on a wire rack.
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Once cool, cut into 24 rounds the size of the dessert cups.
Strawberry Layer:
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Toss the diced strawberries with the sugar. Let rest 10 minutes.
Cream Layer:
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In a large mixing bowl using an electric hand mixer, whip the heavy cream until soft peaks form.
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In a separate medium mixing bowl, whip the cream cheese until smooth, then add powdered sugar and vanilla. Whip until light and fluffy.
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Add the cream cheese mixture to heavy cream, then whip until stiff peaks form.
To Assemble Trifles:
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Place 12 cake rounds in 12 fairly tall dessert cups, then add a spoonful of strawberries over each cake round.
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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.
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Garnish each with a fresh strawberry, serve, and enjoy!
Recipe Notes
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.
Nutrition
- 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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