April 23, 2025

Strawberry Shortcake Trifles: A No-Bake Spring Dessert Everyone Will Love!

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Are you in search of a simple spring dessert that exudes a bakery-quality appearance? These Strawberry Shortcake Trifles are the ultimate crowd-pleaser—light, fruity, and effortlessly elegant. Whether you’re hosting a Mother’s Day brunch, Easter dinner, or just craving a sweet treat that feels festive and fresh, this recipe delivers.

What makes these trifles extra special is their simplicity. With just a few ingredients—fresh strawberries, whipped cream, and soft cake—you can build individual portions in jars or glasses that look as good as they taste. It’s a perfect way to serve dessert without turning on the oven or spending hours in the kitchen.

Strawberries shine as the star ingredient here, providing a naturally sweet, tangy flavour that pairs beautifully with vanilla and cream. Plus, you can customize each layer with lemon zest, strawberry jam, or even mascarpone for extra richness. The result is a light but decadent dessert with beautiful layers and big flavour.

These trifles are ideal for meal prepping too—just assemble the components ahead and build them before serving. They’re also great for parties, potlucks, and picnics. Serve them alongside savoury spring favourites like Lemon Herb Grilled Chicken or our Strawberry Spinach Salad for a well-rounded seasonal menu.

Add this simple, beautiful dessert to your spring rotation—it’s as easy as it is impressive!

Strawberry Shortcake Trifles

These Strawberry Shortcake Trifles are layered with fluffy whipped cream, juicy fresh strawberries, and soft cubes of vanilla sponge or pound cake. They’re quick to assemble, visually stunning, and perfect for spring celebrations like Easter, brunches, or Mother’s Day

Print Recipe

Prep Time 15

Total Time 15

Servings: 5

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

2 cups chopped fresh strawberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
1 store-bought or homemade pound cake about 10 oz, cut into cubes
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh mint leaves for garnish optional

Method

In a bowl, combine chopped strawberries, granulated sugar, and lemon juice. Let them sit for 10–15 minutes to macerate and become juicy.
While the strawberries rest, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
In serving glasses or jars, begin layering the trifles: start with pound cake cubes, followed by a spoonful of strawberries and a dollop of whipped cream. Repeat the layers until the glasses are full.
Chill the trifles in the refrigerator for at least 30 minutes before serving.
Garnish with a mint leaf or a small strawberry slice for an elegant touch.

Notes

These trifles are best served the same day, but they can be prepped a few hours ahead. For added texture, consider using crushed shortbread cookies between the layers. Want to skip making whipped cream? Store-bought works just fine too.

This dessert is ideal for spring entertaining, and it pairs beautifully with a light brunch or picnic menu. 🍓