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Strawberry Shortcake Trifles

These Strawberry Shortcake Trifles are so easy and elegant! Layers of moist cake, tangy cream cheese topping, and macerated strawberries make a delightful dessert.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Easy, Layered Dessert, Quick, Strawberry, Whipped Cream
Servings: 6 servings

Ingredients

For the Shortcake Layers:

  • 2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 12 tablespoons unsalted butter softened
  • 1.5 cups granulated sugar
  • 1 teaspoon lemon zest
  • 4 large eggs room temperature
  • 1.5 teaspoons vanilla extract
  • 1 cup sour cream

For the Strawberries:

  • 2 pounds fresh strawberries diced, plus 12 small whole for garnish
  • 3.5 tablespoons granulated sugar

For the Cream Cheese Whipped Topping:

  • 2 cups heavy cream
  • 6 ounces cream cheese softened
  • 0.75 cup powdered sugar
  • 0.5 teaspoon vanilla extract

Instructions

Prepare the Shortcake Layers

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch pan and dust with flour to prevent sticking.
  • In a medium bowl, whisk together flour, cornstarch, salt, baking soda, and baking powder.
  • In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
  • Add lemon zest, then beat in eggs one at a time, mixing well after each addition.
  • Stir in vanilla extract. Alternately add dry ingredients and sour cream, beginning and ending with dry ingredients, folding gently until just combined.

Bake and Cool

  • Pour batter into prepared pan and smooth surface. Bake for 30-35 minutes or until a toothpick comes out clean.
  • Allow cake to cool completely in pan on a wire rack before assembling.

Macerate the Strawberries

  • Combine diced strawberries with granulated sugar in a large bowl. Stir gently and let sit for at least 30 minutes to release juices.

Whip the Cream Cheese Topping

  • Beat heavy cream in a chilled bowl until soft peaks form.
  • In a separate bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth.
  • Gently fold whipped cream into cream cheese mixture until fully combined and fluffy.

Assemble the Trifles

  • Cut cooled cake into cubes or slices.
  • In serving glasses or trifle bowl, layer cake pieces, spoonful of macerated strawberries with juices, and dollop of cream cheese whipped topping. Repeat layers.
  • Garnish with reserved whole strawberries for a polished look.

Chill and Serve

  • Refrigerate assembled trifles for at least 2 hours to let flavors meld and cream set.
  • Serve chilled and enjoy.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • 9x13 inch baking pan
  • Measuring Cups and Spoons
  • Spatula
  • Large glasses or trifle bowl
  • Whisk

Notes

  • Store assembled trifles covered in the refrigerator for up to 2 days for best freshness.
  • Prepare cake up to 3 days in advance and store tightly wrapped at room temperature.
  • Whip cream cheese topping fresh on the day of serving for best texture.
  • Macerate strawberries ahead and refrigerate until ready to assemble.
  • Avoid freezing assembled trifles to maintain texture quality.