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Layers of fresh sliced strawberries, whipped cream, and pound cake are elegantly stacked in glass jars for these delicious Strawberry Shortcake Trifles.
Isabella

Easy Strawberry Shortcake Trifles

A magnificent summer dessert featuring layers of macerated strawberries, velvety homemade whipped cream, and sturdy pound cake. This centerpiece dish perfectly balances the tartness of fresh berries with a rich, airy cream for a decadent yet light indulgence.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest
  • 2 cups heavy whipping cream, very cold
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • Fresh mint leaves for garnish
  • Optional: 1/4 cup shortbread cookies, crumbled for topping

Equipment

  • Large trifle bowl or individual glass jars
  • Large glass mixing bowl
  • Chilled mixing bowl and beaters
  • Hand mixer or stand mixer
  • Serrated knife
  • Cutting board
  • zester
  • measuring cups and spoons
  • Rubber spatula

Method
 

  1. Wash the strawberries, remove the green hulls, and slice them into uniform pieces for consistent texture.
  2. In a large glass bowl, toss the sliced strawberries with granulated sugar and lemon zest. Let them rest at room temperature for at least 30 minutes to allow the natural juices to create a glossy syrup.
  3. Using a serrated knife, cut the pound cake or angel food cake into even 1-inch cubes. If the cake is very soft, optionally toast the cubes in a 350°F oven for 5 minutes to add structure.
  4. Place a chilled mixing bowl and beaters in the freezer for 10 minutes. Pour the very cold heavy whipping cream into the bowl and begin whipping on low speed, gradually increasing to high as it thickens.
  5. Once the cream forms soft waves, sift in the powdered sugar and add the vanilla extract. Continue to beat until stiff peaks form, taking care not to over-whip into butter.
  6. In a large trifle bowl or individual jars, place a single layer of cake cubes at the bottom, packing them slightly to cover the glass.
  7. Spoon a generous amount of the macerated strawberries over the cake, ensuring you include plenty of the strawberry syrup to soak into the cake.
  8. Add a thick layer of whipped cream over the berries, smoothing it out to the edges of the glass so the layers are clearly visible from the side.
  9. Repeat the layers of cake, strawberries, and cream until the vessel is filled, finishing with a final decorative layer of cream on top.
  10. Garnish the top with whole strawberries, a sprig of fresh mint, or a sprinkle of crumbled shortbread cookies for added crunch.

Notes

For the best results, chill the assembled trifle in the refrigerator for at least 2 hours before serving to allow the flavors to marry and the cake to absorb the syrup. If making more than 24 hours in advance, store the components separately and assemble a few hours before serving to prevent sogginess. You can substitute pound cake with ladyfingers or glazed donuts, and use coconut cream for a dairy-free version.