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Easy Strawberry Shortcake Trifle

A close-up of a square slice of strawberry shortcake trifle featuring layers of yellow cake, whipped cream, and fresh strawberries.
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Assemble this layered dessert featuring cake, fresh strawberries, and whipped cream for a simple, beautiful presentation in a trifle bowl.

Ingredients

Scale
  • 1 (10 ounce) package frozen sweetened strawberries, thawed and drained
  • 1 pound angel food cake, cut into 1-inch cubes
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, sliced

Instructions

  1. Prepare the strawberry sauce: Gently mix the thawed, drained strawberries with 2 tablespoons of the liquid from the thawing process. Set aside.
  2. Make the whipped cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  3. Assemble the trifle: Start with a layer of angel food cake cubes at the bottom of a large trifle bowl.
  4. Spoon half of the prepared strawberry sauce over the cake layer.
  5. Spread half of the whipped cream evenly over the sauce.
  6. Arrange half of the fresh sliced strawberries on top of the cream layer.
  7. Repeat the layers: cake, remaining strawberry sauce, remaining whipped cream, and remaining fresh sliced strawberries.
  8. Chill the trifle for at least 2 hours before serving to allow the flavors to meld.

Notes

  • You can substitute pound cake for angel food cake if you prefer a denser texture.
  • For a make-ahead option, assemble all layers except the top layer of fresh strawberries; add those just before serving.
  • If you do not have a trifle bowl, you can layer this dessert in a large glass serving dish.

Nutrition

Find it online: https://recipesfleet.com/strawberry-shortcake-trifle-recipe/