Description
This Strawberry Shortcake Trifle is a dreamy dessert made with layers of moist vanilla cake, juicy strawberries, and fluffy whipped cream. Perfect for summer gatherings or any time you crave something light, fruity, and irresistible!
Ingredients
**For the Cake Layer:**
1 pound cake or sponge cake, cut into cubes
(or use store-bought angel food cake)
**For the Strawberries:**
4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tbsp lemon juice
**For the Cream Layer:**
2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract
8 oz (225g) cream cheese, softened (optional for a thicker cream)
**For Garnish:**
Fresh strawberries and mint leaves (optional)
Instructions
1. In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Stir and let sit for 10–15 minutes to release their juices.
2. Whip the heavy cream, powdered sugar, and vanilla until soft peaks form. (If using cream cheese, beat it separately until smooth, then fold in the whipped cream.)
3. Cut the cake into 1-inch cubes.
4. In a large trifle bowl or glass dish, start layering: begin with cake cubes, then spoon over some strawberries and their syrup, then add a layer of whipped cream.
5. Repeat layers until the bowl is full, finishing with whipped cream on top.
6. Decorate with fresh strawberries and mint leaves.
7. Chill for at least 1 hour before serving for best flavor.
Notes
You can prepare this dessert a day in advance — it tastes even better after chilling overnight.
For a lighter version, use Greek yogurt instead of cream cheese.
Add crushed biscuits or vanilla pudding for extra texture and flavor.