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Easy Creamy Strawberry Shortcake Trifle Recipe with Homemade Whipped Cream

easy creamy strawberry shortcake trifle - featured image

A quick and easy layered dessert featuring fresh strawberries, day-old pound cake, and homemade whipped cream, perfect for gatherings and last-minute treats.

Ingredients

Scale
  • 1 pound cake, store-bought or homemade, cut into 1-inch cubes (day-old cake works best)
  • 4 cups fresh strawberries, hulled and sliced (about 600 grams or 1.3 pounds)
  • 2 tablespoons granulated sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 2 cups heavy cream (cold)
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prep the Strawberries (10 minutes): Toss sliced strawberries with granulated sugar and lemon juice in a medium bowl. Let sit for at least 10 minutes to macerate.
  2. Make the Homemade Whipped Cream (5-7 minutes): Chill mixing bowl and whisk attachment if possible. Beat cold heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form.
  3. Prepare the Cake Cubes: Cut pound cake into 1-inch cubes. Optionally toast lightly for 1-2 minutes to add structure.
  4. Assemble the Trifle (10 minutes): In a trifle bowl or individual glasses, layer cake cubes, macerated strawberries with syrup, and whipped cream. Repeat layers, finishing with whipped cream. Garnish with whole strawberries or fresh mint if desired.
  5. Chill Before Serving (at least 30 minutes): Refrigerate to allow flavors to meld and cake to soak up syrup and cream.

Notes

Chill bowl and whisk before whipping cream for best results. Stop whipping cream at soft peaks to avoid graininess. Macerate strawberries to draw out natural syrup. Assemble a few hours ahead for best flavor or at least 30 minutes. Use frozen strawberries thawed and drained if fresh are unavailable. Substitute pound cake with angel food cake or Japanese souffle pancakes for variation.

Nutrition

Keywords: strawberry shortcake, trifle, homemade whipped cream, easy dessert, layered dessert, summer dessert, crowd-pleaser