Strawberry Shortcake Trifle

What the heck is this?

Let me tell you about my absolute go-to summer dessert. It’s basically all the deliciousness of strawberry shortcake but layered in a big glass bowl so you can see all those gorgeous layers. Plus, it’s WAY easier than making individual shortcakes! I started making this for our family reunions years ago, and now I’m not allowed to show up without it. It’s the perfect mix of tender cake, juicy strawberries, and clouds of whipped cream that looks impressive but is actually ridiculously simple to throw together.

Why You’ll Love This Recipe

Listen, this isn’t just another pretty dessert:

• It’s basically fool-proof. Seriously, you’d have to try really hard to mess this up.
• You can assemble it ahead of time (hello, stress-free entertaining!)
• That moment when people see all those layers? Pure dessert drama without the drama of making it.
• It feeds a crowd, which is perfect for potlucks, BBQs, or when your kid suddenly announces their entire soccer team is coming over.
• You can customize it based on what you have (store-bought cake? totally fine!).
• It’s got that perfect balance of light and indulgent – you know, for when you want dessert but also wore shorts that day.
• Did I mention it looks WAY fancier than the effort required? That’s my kind of recipe.

The Good Stuff You’ll Need

For the Shortcake Layers:

• 1 pound cake (homemade or store-bought – I won’t tell)
• OR 1 box yellow/vanilla cake mix plus ingredients called for on the box
• OR about 24 ladyfinger cookies if you’re feeling European about it
• 2 tablespoons butter, melted (if using pound cake or regular cake)

For the Strawberry Goodness:

• 2 pounds fresh strawberries (about 2 quarts)
• 1/3 cup sugar (adjust depending on how sweet your berries are)
• 2 tablespoons lemon juice (trust me on this one)
• Optional but amazing: 2 tablespoons Grand Marnier or other orange liqueur (skip if kids are eating)

For the Dream Cloud Whipped Cream:

• 3 cups heavy whipping cream (cold, cold, COLD!)
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract (the real stuff, please)
• Optional stabilizer: 8 oz cream cheese, softened (makes it hold up longer)

Optional Fancy Extras:

• Extra strawberries for decorating the top
• Fresh mint leaves
• White chocolate curls
• Shortbread cookie crumbles
• Toasted sliced almonds

PIN IT

Let’s Do This

Cake Prep (15 minutes + baking time if making from scratch):

1. If you’re going the cake mix route, bake according to package directions in a 9×13 pan and let it cool COMPLETELY. And I mean completely – warm cake = soggy mess.
2. If using store-bought pound cake or homemade cake that’s already cooled, cut it into 1-inch cubes.
3. Optional but worth it: Spread the cake cubes on a baking sheet, drizzle with melted butter, and toast in a 350°F oven for about 5-10 minutes until just slightly golden. This keeps the cake from getting too soggy too fast. Let cool before assembling.

Strawberry Magic (15 minutes + marinating time):

1. Hull and slice most of the strawberries (save a few pretty ones for the top). If they’re huge, cut the slices in half.
2. In a large bowl, toss the sliced strawberries with sugar and lemon juice. The lemon doesn’t make it taste lemony; it just makes the strawberries taste more… strawberry-y. It’s science or something.
3. Let the strawberries hang out for at least 30 minutes, stirring occasionally. They’ll get all juicy and amazing. If using the liqueur, stir it in after the berries have released their juices.

Whipped Cream Dreams (10 minutes):

1. Chill your mixing bowl and beaters in the freezer for 10 minutes before starting. Seriously, cold equipment = better whipped cream.
2. If using cream cheese (which helps the whipped cream stay fluffy longer), beat it first until smooth.
3. Pour the cold heavy cream into the chilled bowl and beat on medium-high until it starts to thicken.
4. Add the powdered sugar and vanilla and continue beating until soft peaks form. Don’t overbeat or you’ll make butter!
5. If using cream cheese, gently fold in the whipped cream until combined.

Assembly Time (15 minutes):

1. Get a large glass trifle bowl or any clear glass bowl to show off your masterpiece. In a pinch, a deep 9×13 glass baking dish works too.
2. Start with a layer of cake cubes on the bottom, using about 1/3 of your cake.
3. Spoon about 1/3 of the strawberries and their juices over the cake. Try to get some against the glass for that pretty red layer.
4. Spread or pipe about 1/3 of the whipped cream over the strawberries.
5. Repeat the layers two more times, ending with a layer of whipped cream on top.
6. Make it pretty! Arrange reserved whole strawberries on top, add some mint leaves, chocolate curls, or whatever fancy extras you’re using.
7. Refrigerate for at least 1 hour before serving (4 hours is better, overnight is fine too).

Serving Suggestions

• A glass of prosecco on the side is basically mandatory. For the adults, obviously.
• Serve in clear glasses or bowls so everyone can see the layers. People eat with their eyes first!
• A little drizzle of good balsamic glaze over individual servings takes this to a whole new level of fancy.
• For summer parties, set up a DIY trifle bar with mini trifle dishes and let people build their own.
• This goes beautifully with coffee after dinner, especially something with caramel or vanilla notes.

Switch It Up

Got the trifle basics down? Try these crazy variations:

• Berry Bonanza: Use a mix of strawberries, blueberries, raspberries, and blackberries for a red, white, and blue theme (hello, Fourth of July!).
• Chocolate Fantasy: Use chocolate cake, add a layer of chocolate pudding, and mix some mini chocolate chips into the whipped cream. Maybe drizzle some chocolate sauce between layers if you’re really committed.
• Lemon Berry Bliss: Use a lemon pound cake, and add a layer of lemon curd between the cake and strawberries.
• Tropical Twist: Swap half the strawberries for diced mango and pineapple, use coconut-flavored whipped cream, and layer with toasted coconut.
• Fall Harvest: In autumn, swap the strawberries for sautéed cinnamon apples or pears and add a sprinkle of cinnamon to the whipped cream.
• Boozy Adult Version: Sprinkle each cake layer with a bit of rum, Cointreau, or amaretto before adding the strawberries.

Make-Ahead Tips

• This actually gets BETTER if it sits for a few hours or overnight – the flavors meld and the cake soaks up all those amazing strawberry juices.
• If making more than 24 hours ahead, wait to add the final whipped cream layer and decoration until closer to serving time.
• The toasted cake cubes can be made up to 2 days ahead and stored in an airtight container.
• Macerated strawberries can be prepared up to 8 hours ahead and refrigerated.
• If using cream cheese in your whipped cream, it will stay stable for up to 2 days in the refrigerator.

PIN IT

Questions People Actually Ask

Q: Can I use frozen strawberries?
A: In a pinch, yes, but they get much softer when thawed. If using frozen, don’t thaw them completely – leave them a bit firm, and reduce the sugar since frozen berries release more liquid.

Q: My trifle got soggy! What happened?
A: That’s actually kind of the point! But if it’s TOO soggy, next time try: 1) Toast the cake cubes, 2) Assemble closer to serving time, or 3) Drain some of the juice from the strawberries before layering.

Q: Can I make individual servings?
A: Absolutely! Use clear plastic cups or small mason jars for portable portions. Perfect for picnics or COVID-era gatherings.

Q: Is there a shortcut version?
A: You bet! Use store-bought pound cake, frozen whipped topping (thawed), and if you’re really in a hurry, you can use strawberry pie filling instead of fresh berries (but fresh is SO much better).

Q: How far in advance can I make this?
A: For optimal results, make it at least 4 hours ahead and up to 24 hours ahead. The texture gets even better as it sits, but after about 36 hours, the whipped cream might start to deflate a bit.

Q: I don’t have a trifle bowl. Now what?
A: Any clear glass bowl works! You can even use a large glass salad bowl, a deep glass baking dish, or assemble it in a springform pan and unmold it for a “trifle cake.” The layers might not be as dramatic, but it’ll taste just as amazing.

Print