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Strawberry Shortcake Trifle: Easy Fluffy Pink Layered Dessert Recipe

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This strawberry shortcake trifle is a dreamy, layered dessert featuring fluffy pink whipped cream, juicy strawberries, and tender cubes of pound cake. It’s quick to assemble, crowd-pleasing, and perfect for any celebration or cozy family night.

Ingredients

Scale
  • 1 pound cake or angel food cake (about 14 oz), cut into 1-inch cubes
  • 1 1/2 pounds fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups heavy cream, cold
  • 8 oz cream cheese, softened (optional but recommended)
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup strawberry puree (blend a handful of sliced berries with a splash of lemon juice)
  • Fresh mint leaves (optional, for garnish)
  • Additional sliced strawberries (optional, for garnish)
  • White chocolate shavings (optional, for garnish)

Instructions

  1. Wash and hull the strawberries. Slice thinly, reserving a few whole berries for garnish if desired.
  2. Place sliced strawberries in a medium bowl, sprinkle with granulated sugar, and add lemon juice. Toss gently and let sit for 10-15 minutes to draw out juices.
  3. Take 1/3 of the sliced berries (about 1/2 cup) and blend with a splash of lemon juice until smooth to make about 1/3 cup strawberry puree. Set aside.
  4. Cut pound cake or angel food cake into 1-inch cubes.
  5. In a large mixing bowl, beat softened cream cheese with powdered sugar until smooth and creamy.
  6. Add cold heavy cream and vanilla extract. Beat on medium-high until soft peaks form.
  7. Gently fold in the strawberry puree until the cream turns pale pink. Do not overmix.
  8. Layer half the cake cubes in the bottom of a trifle dish.
  9. Spoon half the macerated strawberries (with syrup) over the cake.
  10. Spread half the fluffy pink whipped cream over the berries.
  11. Repeat layers with remaining cake, strawberries, and whipped cream, finishing with cream on top.
  12. Cover and refrigerate for at least 2 hours (or up to overnight) to let flavors meld.
  13. Garnish with extra sliced strawberries, fresh mint, and white chocolate shavings before serving.

Notes

Chill the trifle for at least 2 hours for best texture. Use cold cream and bowls for fluffier whipped cream. Adjust sugar and lemon juice to taste depending on berry sweetness. Can be made gluten-free or dairy-free with substitutions. Trifle improves after a day in the fridge.

Nutrition

Keywords: strawberry shortcake trifle, layered dessert, easy trifle, summer dessert, pink dessert, whipped cream, pound cake, angel food cake, berries, party dessert, potluck, spring dessert

Find it online: https://katedishes.com/strawberry-shortcake-trifle-easy-fluffy-pink-layered-dessert-recipe/