Go Back

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 minutes
Total Time 15 minutes
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
 

  1. In a bowl, combine chopped strawberries, granulated sugar, and lemon juice. Let them sit for 10–15 minutes to macerate and become juicy.
  2. 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.
  3. 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.
  4. Chill the trifles in the refrigerator for at least 30 minutes before serving.
  5. 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. 🍓