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Extra Crispy Strawberry Shortcake Trifle

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A delightful dessert featuring extra crispy shortcake layers, juicy macerated strawberries, and fluffy whipped cream, perfect for summer gatherings and quick homemade treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 tablespoon (14g) baking powder
  • 1/4 cup (50g) sugar, plus extra for sprinkling
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) whole milk
  • 1 teaspoon (5ml) vanilla extract
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/2 teaspoon (2.5ml) vanilla extract
  • 1 1/2 cups (360ml) heavy whipping cream, cold
  • 2 tablespoons (15g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract

Instructions

  1. Prep the strawberries: In a medium bowl, combine sliced strawberries with 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon vanilla extract. Stir gently, cover, and let sit at room temperature for at least 15 minutes to macerate.
  2. Make the shortcake dough: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, 1/4 cup sugar, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs.
  3. Add liquids: Stir in whole milk and 1 teaspoon vanilla extract just until dough forms. Avoid overmixing.
  4. Shape and bake shortcakes: Turn dough onto floured surface, pat into 1-inch thick rectangle. Cut into 8 squares and place on parchment-lined baking sheet. Sprinkle tops with a teaspoon of sugar each. Bake 15-20 minutes until golden and crisp. Cool completely.
  5. Whip the cream: Chill mixing bowl and beaters. Beat cold heavy cream on medium-high until soft peaks form. Add powdered sugar and vanilla extract, beat until stiff peaks form. Do not overbeat.
  6. Assemble the trifle: In a glass trifle bowl or individual glasses, layer broken shortcake pieces, macerated strawberries with juices, and whipped cream. Repeat layers, finishing with whipped cream and strawberry halves on top.
  7. Chill and serve: Refrigerate assembled trifle for at least 1 hour before serving to meld flavors but serve soon after to maintain crispness.

Notes

Chill bowl and beaters before whipping cream to achieve better peaks. Avoid overmixing dough to keep shortcakes tender yet crispy. Sprinkle sugar on shortcakes before baking for extra crunch. Assemble trifle just before serving to maintain crispness. Use frozen strawberries if fresh are unavailable, but thaw and drain well. For dairy-free or gluten-free adaptations, see recipe variations.

Nutrition

Keywords: strawberry shortcake, trifle, crispy shortcake, whipped cream dessert, summer dessert, easy dessert, homemade dessert

Find it online: https://pokirecipes.com/extra-crispy-strawberry-shortcake-trifle-recipe-easy-homemade-dessert/