Strawberry Shortcake Trifle

This Strawberry Shortcake Trifle is a fresh, layered take on the classic dessert—simple, beautiful, and full of bright spring flavor. Cubes of buttery pound cake are tucked between layers of freshly whipped cream and sweet, sliced strawberries, creating a soft, light texture with just the right amount of richness. Served in a clear trifle dish, the layers show off those gorgeous colors, making it just as lovely to look at as it is to serve.

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Strawberry Shortcake Trifle Recipe

Prep: 30-45 min | Bake: 50-60 min | Total: 4 hours (includes chilling)

Yields 8-10 servings

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Ingredients

Pound Cake

• 1 cup unsalted butter, room temperature

• 2 cups all-purpose flour

• 1 cup sugar

• 4 large eggs

• 1 tablespoon vanilla bean paste or extract

• ½ teaspoon salt

Strawberry Sauce

• 1 pint strawberries

• ½ cup sugar

• 2 tablespoons lemon juice

Whipped Cream

• 1 pint heavy whipping cream

• 1/3 cup powdered sugar

• 2 teaspoons vanilla bean paste or extract

Fruit

• 2-3 pints strawberries

Instructions

Step 1: Make the Pound Cake

1. Preheat oven to 350°F. Grease and flour a loaf pan.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time, then mix in the vanilla bean paste.

4. In a separate bowl, whisk together flour and salt. Gradually add to the wet ingredients and mix until just combined.

5. Pour batter into prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

6. Let the cake cool completely, then cut into 1-inch cubes.

Step 2: Make the Strawberry Sauce

1. Wash and hull the strawberries, then slice them.

2. In a saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Cook for 10–15 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Remove from heat and let the sauce cool completely. (It will thicken more as it cools.)

Step 3: Make the Whipped Cream

1. In a chilled bowl, whip the heavy cream until soft peaks form.

2. Add powdered sugar and vanilla bean paste, and continue whipping until stiff peaks form.

3. Chill until ready to use.

Step 4: Assemble the Trifle

1. In a large trifle dish or clear bowl, layer the cubed pound cake at the bottom.

2. Spoon a layer of stawberries over the cake. Then add about half of the strawberry sauce.

3. Add a layer of whipped cream.

4. Repeat layers until the dish is full, finishing with whipped cream and a decorative layer of strawberries on top.

Chill for at least 2–3 hours before serving. Serve cold and enjoy every creamy, fruity, fluffy bite!

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