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Easy Layered Strawberry Shortcake Trifle Recipe with Homemade Whipped Cream

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A simple, fresh, and comforting layered strawberry shortcake trifle with homemade whipped cream that is quick to prepare and perfect for gatherings.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and sliced
  • 1 8-inch shortcake or pound cake, cut into 1-inch cubes
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup granulated sugar (for whipped cream)
  • 2 tablespoons granulated sugar (to sprinkle over strawberries)
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Rinse and hull about 4 cups of fresh strawberries, then slice them evenly. Toss the slices with 2 tablespoons of granulated sugar and 1 tablespoon of fresh lemon juice in a bowl. Let them macerate for at least 10 minutes.
  2. While the strawberries macerate, slice your shortcake or pound cake into roughly 1-inch cubes.
  3. Chill a large mixing bowl and beaters if possible. Pour 2 cups of cold heavy whipping cream into the chilled bowl. Add 1/4 cup granulated sugar and 1 teaspoon pure vanilla extract. Beat on medium-high speed until soft peaks form.
  4. In a glass trifle bowl, start with a layer of cake cubes, spreading evenly. Spoon a generous layer of macerated strawberries over the cake, including some juice. Dollop a thick layer of whipped cream over the berries and spread gently. Repeat layers until the bowl is filled, ending with whipped cream and garnish with whole or halved strawberries.
  5. Cover the trifle and refrigerate for at least 1 hour before serving.

Notes

Keep cream and bowl chilled for best whipped cream results. Avoid overbeating cream to prevent grainy texture. Slice strawberries evenly for consistent layers. Assemble layers thinly to prevent sogginess. Whip cream just before assembling or up to 4 hours ahead and re-whip gently if needed.

Nutrition

Keywords: strawberry shortcake, trifle, whipped cream, easy dessert, layered dessert, summer dessert, quick dessert

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