Introduction:
The Strawberry Shortcake Trifle is a delightful dessert that beautifully combines the classic flavors of strawberry shortcake in a layered presentation. With fluffy cake, juicy strawberries, and light whipped cream, this trifle is perfect for summer gatherings, potlucks, or any occasion that calls for a sweet treat. Easy to prepare and visually stunning, it will impress your guests and satisfy your sweet tooth.
Inspiration Behind the Recipe:
This recipe is inspired by the traditional strawberry shortcake but reimagined in a trifle format. The layers create an elegant presentation while making it easy to serve and enjoy.
Ingredients Breakdown:
- For the Cake:
- 1 pound cake (store-bought or homemade, cut into cubes)
- For the Strawberries:
- 4 cups fresh strawberries (hulled and sliced)
- 1/4 cup granulated sugar
- For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Recipe:
- Prepare the Strawberries:
- In a medium bowl, combine the sliced strawberries and granulated sugar. Toss to coat and let sit for about 15-20 minutes to allow the strawberries to macerate and release their juices.
- Make the Whipped Cream:
- In a large mixing bowl, whip the heavy cream with an electric mixer on medium speed. Gradually add the powdered sugar and vanilla extract, continuing to whip until soft peaks form.
- Assemble the Trifle:
- In a large trifle dish or individual serving cups, layer the ingredients starting with a layer of pound cake cubes at the bottom. Follow with a layer of macerated strawberries, then a generous layer of whipped cream.
- Repeat the layers until the dish is filled, finishing with a layer of whipped cream on top. Optionally, you can garnish with additional strawberries or mint leaves for a pop of color.
- Chill:
- Refrigerate the assembled trifle for at least 1 hour before serving to allow the flavors to meld and the cake to absorb some of the strawberry juices.
- Serve:
- Serve chilled, and enjoy this delightful dessert!
Tips for the Perfect Strawberry Shortcake Trifle:
- Use Fresh Ingredients: For the best flavor, use fresh, ripe strawberries and high-quality whipped cream.
- Make Ahead: This trifle can be assembled a few hours in advance or the night before, making it a great option for entertaining.
- Layer Creatively: Get creative with the layers by adding other fruits or flavored whipped cream to enhance the flavor.
Variations and Customizations:
- Add Other Fruits: Incorporate blueberries or raspberries for a mixed berry trifle.
- Different Cakes: Substitute pound cake with angel food cake or sponge cake for a lighter option.
- Lemon Zest: Add lemon zest to the whipped cream for a refreshing citrus twist.
Health Considerations and Nutritional Value:
- Lighter Option: Substitute heavy cream with whipped coconut cream or a light whipped topping for a lower-calorie version.
- Gluten-Free: Use gluten-free cake or cookies to make a gluten-free trifle.
FAQ:
- Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just thaw them and drain any excess liquid before using. - How long will the trifle last?
The trifle is best enjoyed within 2-3 days of assembly, but it can last in the refrigerator for up to 5 days. - Can I make this trifle in advance?
Yes! It can be made a day ahead and stored in the refrigerator until ready to serve.
Strawberry Shortcake Trifle
Delight in the layers of a Strawberry Shortcake Trifle, combining fluffy cake, fresh strawberries, and creamy whipped topping for a delicious dessert. Perfect for any occasion, this beautiful trifle is sure to impress!
Ingredients
For the Trifle:
- 1 9×5 inch pound cake, cut into cubes (about 12 ounces)
- 2 cups vanilla bean pudding recipe below or 1 (5oz) box of instant vanilla pudding
- 2 to 3 cups whipped cream recipe below
- 3 cups sliced or quartered fresh strawberries
- Fresh strawberries for garnish optional
For the Vanilla Bean Pudding:
- 2 cups cold whole milk
- 3 tablespoons cornstarch
- ½ cup sugar
- ½ teaspoon salt
- 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
- 1 tablespoon butter
For the Vanilla Whipped Cream:
- 2 cups cold heavy cream
- 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
Instructions
For the Trifle:
Layer the Trifle:
- In a trifle dish or large bowl, layer a few pound cake cubes and fresh strawberries on the bottom.
- Top with a layer of vanilla bean pudding, then a layer of whipped cream.
- Repeat the layers with the cake cubes and strawberries. You can repeat this process 3 to 4 times.
- Top the final layer with whipped cream and garnish with fresh strawberries, if desired.
Serve:
- The trifle can be served immediately. However, if you prefer, you can make it ahead by assembling the trifle the morning of and storing it in the fridge.
- If you use refrigerated whipped topping, you may be able to make it the night before.
- Store in the fridge until ready to serve.
For the Vanilla Bean Pudding:
Mix Ingredients:
- In a shaker cup, combine the cold milk and cornstarch. Seal the cup and shake for at least 30 seconds.
- Pour the mixture into a saucepan. Add the sugar and salt.
Cook the Pudding:
- Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes.
- Remove from heat and stir in the vanilla bean paste (or vanilla extract) and butter until fully melted.
Cool:
- Let the pudding cool to room temperature. You can use it at room temperature or refrigerate it until you’re ready to use it.
- For the Vanilla Whipped Cream:
Whip the Cream:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the cold heavy cream and vanilla bean paste (or extract).
- Beat on medium speed until soft peaks form.
Notes
- Trifle Dish: If you don’t have a trifle dish, you can use a large bowl to layer and assemble the trifle.
- Make-Ahead: If you make the pudding and whipped cream ahead of time, the trifle can be assembled in the morning and refrigerated until ready to serve.
