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To make a delicious Strawberry Shortcake Trifle, gather these key ingredients: - 2 cups fresh strawberries, hulled and sliced - 2 tablespoons sugar - 1 cup heavy cream - 1 tablespoon vanilla extract - 1 cup shortcake or sponge cake, cut into bite-sized pieces - ½ cup Greek yogurt - Mint leaves for garnish When picking strawberries, look for bright red color and a fresh smell. Choose berries that are firm and free from bruises. A good strawberry should have green leafy tops. If the tops are wilted, the berries may be old. Fresh strawberries taste sweeter and have better texture. Buying them in season gives you the best flavor. If you want to change things up, you can swap some ingredients. Use pound cake instead of shortcake for a denser texture. For a lighter option, try angel food cake. If you don't have Greek yogurt, regular yogurt works fine too. You can even use dairy-free whipped cream if you prefer. Adding other berries can also give a fun twist to the trifle. {{ingredient_image_1}} First, take two cups of fresh strawberries. Remove the green tops and slice them. Place them in a bowl. Add two tablespoons of sugar to the strawberries. Gently toss them together. Let them sit for about 15 minutes. This process is called maceration. It helps the strawberries release their sweet juices. You will see the bottom of the bowl fill with a lovely syrup. Next, grab a separate bowl. Pour in one cup of heavy cream. Add one tablespoon of vanilla extract for flavor. Use a hand mixer to whip the cream. Beat it until you see soft peaks form. This means it’s fluffy enough. Now, gently fold in half a cup of Greek yogurt. Mixing it well adds a creamy texture and tanginess. Now it’s time to build your trifle. Start with a layer of cake pieces at the bottom of your dish. You can use shortcake or sponge cake. Next, add a layer of those sweet, macerated strawberries. Make sure to spoon some of the syrup over the cake. Then, spread a layer of the whipped cream mixture on top. Repeat this process until your dish is full. Finish with a layer of whipped cream on top. For a nice touch, garnish with a few sliced strawberries and fresh mint leaves. This adds color and freshness to your trifle. To make great whipped cream, start with cold tools. Use a chilled bowl and beaters. This helps the cream whip faster. Pour one cup of heavy cream into the bowl. Add one tablespoon of vanilla extract for flavor. Beat the cream until you see soft peaks. This means it is ready. Be careful not to over-whip, or it will turn into butter. When layering your trifle, think about order. Start with cake pieces at the bottom. This gives a strong base. Next, add the macerated strawberries. Their juices will soak into the cake. After that, spread the whipped cream mix over the strawberries. Repeat these layers until your dish is full. Finish with a layer of whipped cream on top for a nice look. This creates a colorful and tasty dessert. Serve your trifle in clear glasses. This lets everyone see the pretty layers. Use mint leaves for garnish. They add a fresh touch. You can also place a few strawberry slices on top. This makes it look extra special. If you have extra trifle, keep it in the fridge. It tastes great for a few days. Pro Tips Choose ripe strawberries: Make sure to select fresh, ripe strawberries for the best flavor and sweetness in your trifle. Whip cream to perfection: Be careful not to over-whip the cream; stop when soft peaks form to maintain a light and airy texture. Layer strategically: To create a visually appealing trifle, alternate layers of cake, strawberries, and cream, ensuring even distribution of ingredients. Chill before serving: Allow the trifle to chill in the refrigerator for at least an hour before serving to let the flavors meld together. {{image_2}} To make a gluten-free strawberry shortcake trifle, swap the cake. Use a gluten-free cake mix. You can also try almond flour cake or sponge cake. These options keep the texture light and airy. Check labels to avoid gluten. If you want a dairy-free trifle, use coconut cream instead of heavy cream. Just chill a can of coconut milk overnight. Whip it up like cream for a rich taste. Replace Greek yogurt with a dairy-free yogurt. Almond or cashew yogurt works well. You can switch up the flavors with other fruits too. Try using blueberries, raspberries, or peaches. Mix your favorite fruits with the strawberries for an exciting twist. You can also add a splash of orange juice for a citrus kick. This adds a fresh touch and bright flavor. The result is a colorful and tasty trifle! To store leftovers, first cover the trifle tightly with plastic wrap. This keeps the layers fresh and prevents them from drying out. If you have individual servings, place them in airtight containers. This method helps preserve the taste and texture of the dessert for later enjoyment. I recommend using glass or plastic containers with tight lids. Glass containers are great since they let you see the pretty layers. Plastic containers are lightweight and easy to handle. Make sure the container fits your trifle or the individual servings well. Strawberry Shortcake Trifle will last for about 2 to 3 days in the fridge. After that, the strawberries may get soggy, and the cream can lose its fluffiness. For the best taste and texture, try to eat it within this time. Always check for freshness before enjoying your delightful dessert again! Yes, you can make Strawberry Shortcake Trifle ahead of time. I suggest preparing the trifle a few hours before serving. This gives the layers time to blend together. However, don't add the final layer of whipped cream until just before serving. This keeps it light and fluffy. If you need an alternative to heavy cream, try using coconut cream or whipped topping. They both work well and taste great. You can also whip up some extra Greek yogurt for a lighter option. This keeps the trifle creamy without the heaviness of cream. To serve more people, double the recipe. Use a larger trifle dish or several smaller cups. Layer the ingredients just like in the original recipe. This way, everyone gets their own tasty serving. You can also prepare extra strawberries to ensure you have enough for everyone. This blog post covered key steps for making a delightful Strawberry Shortcake Trifle. We discussed selecting fresh strawberries, suggested substitutions, and how to prepare each layer. I shared tips for perfect whipped cream and effective layering methods. You can try variations like gluten-free or dairy-free options. Finally, I provided storage advice to keep leftovers fresh. Enjoy creating your trifle, and remember—cooking is about having fun and being creative!

Strawberry Shortcake Trifle

A delightful layered dessert featuring fresh strawberries, whipped cream, and cake.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons sugar
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 cup shortcake or sponge cake, cut into bite-sized pieces
  • 0.5 cup Greek yogurt
  • none Mint leaves for garnish

Instructions
 

  • In a bowl, combine the sliced strawberries and sugar. Toss gently and let them sit for about 15 minutes to macerate, allowing them to release their juices.
  • In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold in the Greek yogurt until well combined.
  • In a trifle dish or individual glasses, layer the ingredients starting with a layer of cake pieces at the bottom.
  • Top the cake layer with a generous layer of macerated strawberries.
  • Add a layer of the whipped cream mixture over the strawberries.
  • Repeat the layers until the dish is filled, finishing with a layer of whipped cream on top.
  • Garnish with a few sliced strawberries and fresh mint leaves for added decoration.

Notes

Let the strawberries macerate for best flavor.
Keyword dessert, strawberry, trifle