Description
A delightful and elegant Strawberry Shortcake Trifle recipe featuring layers of moist vanilla cake rounds, sweet macerated strawberries, and rich cream cheese whipped cream. Perfect for summer gatherings, this no-fuss dessert combines classic strawberry shortcake flavors in an easy-to-assemble individual serving presentation.
Ingredients
Cake
- 2 cups (284g) all-purpose flour, plus more for dusting pan
- 3 Tbsp (26g) cornstarch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 12 Tbsp (170g) unsalted butter, softened
- 1 1/2 cups (315g) granulated sugar
- 1 tsp lemon zest
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup (283g) sour cream (light recommended)
Strawberry Layer
- 2 lbs fresh strawberries, diced, plus 12 small whole strawberries for garnish
- 3 1/2 Tbsp (45g) granulated sugar
Cream Layer
- 2 cups (475ml) heavy cream
- 6 oz (170g) cream cheese, softened
- 1/2 tsp vanilla extract
- 3/4 cup (90g) powdered sugar
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C). Butter and flour an 18-by-13-inch rimmed baking sheet. In a mixing bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Set aside.
- Cream butter and sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, whip together softened butter, granulated sugar, and lemon zest until the mixture is pale and fluffy. This usually takes several minutes and incorporates air for a light cake.
- Add eggs and vanilla: Mix in the eggs one at a time into the butter mixture, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
- Combine dry and wet ingredients: Add one-third of the flour mixture to the batter and mix just until combined. Then add half of the sour cream and mix again just until combined. Repeat this process with the remaining flour and sour cream, ending with the last third of flour. Scrape down the sides to mix evenly without overmixing.
- Bake the cake: Pour and spread the batter evenly into the prepared baking sheet. Bake in the preheated oven for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake and cool completely on a wire rack.
- Cut cake rounds: Once cooled, cut the cake into 24 rounds about the size of your dessert cups. You will have some leftover cake which can be chilled or frozen for later use.
- Prepare strawberries: Toss the diced strawberries with granulated sugar and let rest for 10 minutes to macerate and release their juices.
- Make the cream layer: In a large bowl, whip the heavy cream using an electric hand mixer until soft peaks form. Without cleaning the beaters, in a separate bowl whip the cream cheese until smooth, then add powdered sugar and vanilla extract and whip until light and fluffy. Gently fold or whip the cream cheese mixture into the whipped heavy cream until stiff peaks form.
- Assemble the trifles: Place one cake round into each of the 12 tall dessert cups. Spoon a portion of the macerated strawberries over each cake round. Pipe a layer of the cream mixture over the strawberries. Repeat with another layer of cake rounds, strawberries, and cream.
- Garnish and serve: Top each trifle with a whole fresh strawberry for garnish. Serve within an hour for best results. The cake can be made a day ahead and covered; prepare the cream and strawberries just before serving for optimal freshness.
Notes
- Use light sour cream as a lighter alternative without sacrificing moisture.
- Leftover cake can be stored in the freezer and later served with fresh fruit and whipped cream.
- Prepare the cream and strawberry layers just before assembling to keep them fresh and prevent sogginess.
- Make sure not to overmix the batter to keep the cake tender.
- If you don’t have a piping bag, you can spoon the cream mixture onto the trifles, though piping creates a cleaner presentation.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
