Description
This Strawberry Shortcake Trifle recipe features layers of tender homemade vanilla cake rounds, sweet macerated fresh strawberries, and a luscious cream layer made from whipped heavy cream and cream cheese. Perfect for spring and summer gatherings, this elegant no-fuss dessert is assembled in individual cups for a delightful presentation and easy serving. The cake is buttery and soft with hints of lemon zest and vanilla, beautifully complementing the fresh strawberry sweetness and rich yet airy cream topping.
Ingredients
Scale
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 preferred)
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 Cake Batter: Preheat your oven to 350°F. Butter and flour an 18-by-13-inch rimmed baking sheet. In a bowl, whisk together 2 cups flour, cornstarch, salt, baking soda, and baking powder; set aside. Using a stand mixer fitted with a paddle attachment, beat butter, granulated sugar, and lemon zest until pale and fluffy. Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- Combine Dry and Wet Ingredients: Alternately add the flour mixture and sour cream to the butter mixture in three additions starting and ending with flour. Mix just until combined after each addition, ensuring to scrape down the bowl to integrate ingredients evenly without overmixing.
- Bake the Cake: Spread the batter evenly on the prepared baking sheet. Bake for 20-24 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Cut Cake Rounds: Once cooled, cut the cake into 24 rounds roughly the size of your dessert cups. Reserve any leftover cake to use later with fresh fruit and whipped cream or freeze.
- Prepare Strawberry Layer: Toss diced strawberries with granulated sugar in a bowl. Let them rest for 10 minutes to macerate, drawing out juices and sweetening the fruit.
- Prepare Cream Layer: In a large bowl, whip heavy cream with an electric hand mixer to soft peaks. In a separate bowl, beat the softened cream cheese until smooth, then add powdered sugar and vanilla extract and whip until light and fluffy. Gently fold cream cheese mixture into whipped cream and whip until stiff peaks form.
- Assemble Trifles: Place one cake round into each dessert cup. Spoon a layer of macerated strawberries over the cake. Pipe or spoon a layer of cream mixture on top. Repeat the layering with one more cake round, strawberries, and cream. Garnish each trifle with a whole fresh strawberry.
- Serve and Store: Serve these trifles within an hour for optimal freshness. The cake can be baked a day ahead and stored covered. Prepare the strawberries and cream just before serving for the best texture and flavor.
Notes
- Do not use frozen strawberries as they become too soggy and lose flavor.
- The cake batter should be mixed gently and alternated with sour cream to keep the texture tender.
- Use tall dessert cups to showcase the beautiful layers.
- If desired, leftover cake rounds can be chilled or frozen for later dessert use.
- For best results, assemble trifles shortly before serving.
