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Easy Strawberry Shortcake Trifle

Indulge in the refreshing taste of summer with this Easy Strawberry Shortcake Trifle. Layered with fluffy lemon cake, creamy whipped cream cheese, and succulent strawberries, this dessert is a visual and culinary delight for any gathering. Perfect for warm days, it combines lightness and satisfaction, making it an ideal treat for backyard barbecues or festive celebrations. The vibrant colors and textures will surely impress your guests while delivering a burst of flavor in every bite.

  • Total Time: 40 minutes
  • Yield: Serves approximately 8

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 ½ tablespoons cornstarch
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 6 tablespoons unsalted butter (room temperature)
  • ½ cup granulated sugar
  • Zest of 1 lemon
  • 3/4 tsp pure vanilla extract
  • 2 large eggs (room temperature)
  • ½ cup sour cream (room temperature)
  • 1 lb strawberries (rinsed, dried, and cut into small cubes)
  • 2 tablespoons granulated sugar
  • 4 oz cream cheese (room temperature)
  • 1/2 tsp pure vanilla extract
  • 3/4 cup powdered sugar (sifted)
  • 1 cup heavy cream (cold)

Instructions

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine all-purpose flour, cornstarch, salt, baking soda, and baking powder.
  2. In another bowl, beat the unsalted butter with granulated sugar until light and fluffy. Add lemon zest and vanilla extract; mix well.
  3. Incorporate eggs one at a time followed by sour cream until fully combined. Gradually add dry ingredients to wet mixture; stir until just blended.
  4. Pour batter into a greased baking dish and bake for 15 minutes or until a toothpick comes out clean.
  5. While the cake cools, combine chopped strawberries with granulated sugar in a bowl. Let sit for about 10 minutes to release juices.
  6. In another bowl, mix room temperature cream cheese with vanilla extract until smooth. Gradually add sifted powdered sugar while mixing until fully incorporated.
  7. In a separate bowl, whip cold heavy cream until soft peaks form; gently fold into cream cheese mixture.
  8. Cut cooled lemon cake into cubes. Begin layering in your trifle dish or cups: start with cake cubes followed by strawberries and then cream cheese mixture. Repeat layers until ingredients are used up; finish with whipped topping on top.
  9. Refrigerate trifle for at least one hour before serving to allow flavors to meld together.
  • Author: Emmeline
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 trifle cup (150g)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 60mg

Keywords: For added variety, substitute strawberries with blueberries or raspberries. Ensure the heavy cream is cold for better whipping results.

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