Irresistible Fresh Strawberry Shortcake Trifle for Summer Bliss

Enjoy a delightful Fresh Strawberry Shortcake Trifle that captures the essence of summer with layers of strawberries, cake, and whipped cream.

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Prep Time 20

Chilling Time 30

Total Time 50

Servings: 6 bowls

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Trifle Base

2 cups Fresh Strawberries Juicy and sweet, can be swapped with other berries.
1 cake Angel Food Cake or Sponge Cake Cut into bite-sized cubes.
1 cup Heavy Whipping Cream Chilled for best results.

For Flavor Enhancements

1 tablespoon Berry Liqueur or Orange Juice Optional, for enhancing flavor.
1 tablespoon Lemon Juice Optional, to brighten sweetness.

Equipment

Mixing Bowl
electric mixer
Trifle Dish
Sharp knife

Method

Step-by-Step Instructions

Wash and slice about two cups of fresh strawberries, toss with a teaspoon of sugar and lemon juice in a bowl, and let sit for 15-20 minutes.
In a chilled bowl, whip one cup of heavy whipping cream with an electric mixer on medium speed until soft peaks form (about 3-5 minutes).
Cut angel food cake or sponge cake into bite-sized cubes. Optionally, toast cubes in an oven at 350°F for 5 minutes.
Layer in serving bowls starting with cake cubes, then macerated strawberries and whipped cream. Repeat layers, finishing with whipped cream on top.
Chill assembled trifles in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 60mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 0.5mg

Notes

Keep ingredients separate until just before serving to avoid sogginess. Use day-old cake for best results.

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