Strawberry Shortcake Trifles

Why You’ll Love This Recipe

Strawberry Shortcake Trifles are a fun, elegant twist on the classic dessert, layered in individual cups or a large trifle dish. With fluffy cake cubes, juicy strawberries, and creamy whipped filling, these no-fuss trifles are perfect for entertaining, holidays, or a light summer dessert. They’re easy to assemble, beautiful to serve, and absolutely delicious.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pound cake or shortcake (store-bought or homemade)fresh strawberriesgranulated sugarlemon juiceheavy whipping creamvanilla extractpowdered sugar

directions

Wash, hull, and slice strawberries. Toss with sugar and lemon juice, then let sit for 15–20 minutes to macerate.

Cut pound cake or shortcake into bite-sized cubes.

In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.

In small glasses or a trifle dish, layer cubes of cake, a spoonful of macerated strawberries, and a dollop of whipped cream.

Repeat layers until the glass is filled, ending with whipped cream and a strawberry garnish.

Chill for at least 30 minutes before serving.

Servings and timing

This recipe makes 6 individual trifles.
Preparation time: 20 minutes
Chilling time: 30 minutes
Total time: 50 minutes

Variations

Use angel food cake for a lighter version.

Add a layer of vanilla pudding or pastry cream for extra richness.

Replace whipped cream with mascarpone or Greek yogurt for a tangy twist.

Top with crushed graham crackers or almond slivers for crunch.

Make in mason jars for a portable picnic dessert.

storage/reheating

Best served fresh.
Store assembled trifles in the refrigerator for up to 2 days.
Unassembled components can be prepped and stored separately for up to 3 days.

FAQs

Can I make these ahead?

Yes, assemble a few hours ahead and refrigerate. Wait to add the final whipped topping until just before serving.

Can I use frozen strawberries?

Fresh is best, but thawed frozen strawberries can work if well-drained.

What type of cake works best?

Pound cake, shortcake biscuits, or angel food cake all work beautifully.

Can I use store-bought whipped topping?

Yes, for convenience, substitute with your favorite whipped topping.

Is this dessert very sweet?

It’s lightly sweet with a good balance of fruit and cream—you can adjust sugar to taste.

Can I make it in a large dish instead?

Yes, layer everything in a trifle bowl for a showstopping centerpiece.

Can I add other fruit?

Yes, blueberries, raspberries, or peaches pair wonderfully with the strawberries.

Do I need to chill before serving?

Yes, a short chill helps the flavors meld and keeps the whipped cream firm.

Is it gluten-free?

Use gluten-free cake for a completely gluten-free version.

How do I keep the cake from getting soggy?

Use slightly stale cake or assemble just before serving to maintain texture.

Conclusion

Strawberry Shortcake Trifles are a quick, crowd-pleasing dessert that layers flavor, texture, and beauty in every spoonful. With minimal prep and maximum flavor, these sweet treats are a delightful way to celebrate strawberry season or impress your guests at any occasion.

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