Nothing screams summer quite like Easy Strawberry Shortcake Trifles, a delightful twist on the classic strawberry shortcake that layers juicy strawberries, fluffy lemon cake, and luscious whipped cream cheese into irresistible individual servings. This recipe is the perfect blend of tart, sweet, and creamy textures, making it an absolute crowd-pleaser whether you’re hosting a backyard party or craving a simple, elegant dessert to brighten your day.

Easy Strawberry Shortcake Trifles Recipe - Recipe Image

Ingredients You’ll Need

This recipe is wonderfully straightforward, relying on a handful of essential ingredients that each bring their own magic to the table. From the zesty lemon cake base to the fresh, sugary strawberries and the rich whipped cream cheese, every component plays a crucial role in creating the perfect balance of flavors and textures.

All-purpose flour: The foundation of your tender lemon cake, providing structure without heaviness.
Cornstarch: Added to keep the cake delightfully soft and light.
Salt: A small pinch enhances all the other flavors in the cake.
Baking soda and baking powder: These leavening agents help the cake rise perfectly fluffy.
Unsalted butter: Ensures rich, melt-in-your-mouth moistness in the cake.
White granulated sugar: Sweetens the cake and brings out the bright lemon flavor.
Fresh lemon zest: The star of the show, infusing each bite with bright citrus notes.
Pure vanilla extract: Offers warmth and depth to the cake and the whipped cream cheese.
Large eggs: Bind everything together and help the cake rise.
Sour cream: Adds moisture and a slight tang to balance the sweetness.
Fresh strawberries: Sweet, juicy, and perfectly macerated with a little sugar to release their natural juices.
Cream cheese: The creamy base for the luscious whipped topping, adding tang and richness.
Powdered sugar: Adds delicate sweetness and smoothness to the whipped cream cheese.
Heavy cream: Whipped to soft peaks for that light, airy texture that makes each trifle heavenly.

How to Make Easy Strawberry Shortcake Trifles

Step 1: Bake the Lemon Cake

Start by preheating your oven to 350°F and preparing a 9×9-inch pan with non-stick spray. The key to a tender lemon cake is sifting the dry ingredients—flour, cornstarch, baking soda, baking powder, and salt—so they combine evenly. Cream together the butter and sugar until fluffy, then add your fresh lemon zest and vanilla extract to infuse the batter with aromatic citrus brightness. Incorporate eggs one at a time to keep the batter smooth, then alternate blending in the dry ingredients and sour cream until everything is just combined. Bake until the edges are golden and a toothpick comes out clean. Let it cool completely before popping it into the freezer for 10 minutes, which makes cutting easier and keeps the cake nice and firm for assembly.

Step 2: Prep the Strawberries

While the cake cools, cut your fresh strawberries into small cubes and sprinkle them with sugar—letting them sit for 5 minutes until they release their natural juices adds a wonderful sweet-tart syrup that seeps into the cake layers later for extra flavor and moisture.

Step 3: Make the Whipped Cream Cheese

Whip the room temperature cream cheese first to a silky smooth base, then add in sifted powdered sugar and vanilla extract to enhance the sweetness and aroma. Finally, beat in the cold heavy cream until stiff peaks form, creating a light yet creamy topping that contrasts beautifully with the dense cake and juicy strawberries.

Step 4: Assemble Your Easy Strawberry Shortcake Trifles

Use a biscuit cutter or knife to cut cake circles that fit snugly into your serving jars or glasses. Start with a cake layer, add a generous layer of sugared strawberries, then pipe on the whipped cream cheese mixture. Repeat the layering one more time—cake, strawberries, whipped cream cheese—and you have an easy-to-serve, stunning dessert that looks as amazing as it tastes. Store the assembled trifles covered in the fridge until ready to enjoy.

How to Serve Easy Strawberry Shortcake Trifles

Garnishes

For an inviting, polished look, top your trifles with fresh whole strawberries, a light dusting of powdered sugar, or a few delicate mint leaves. These small touches not only add color but also a fresh aroma and subtle textural contrast that enhances each bite.

Side Dishes

These trifles shine on their own but pair wonderfully with a simple glass of chilled sparkling wine or a fruity iced tea to balance the creamy richness. Light salads or fresh fruit platters also complement the dessert without overwhelming it, keeping your meal fresh and vibrant.

Creative Ways to Present

Serving Easy Strawberry Shortcake Trifles in individual clear jars or pretty glasses lets everyone see the inviting layers, which makes the dessert feel extra special. For a party, consider mason jars with ribbons, or mini trifle bowls topped with edible flowers for a whimsical touch. You can also scale this recipe up to a large trifle bowl for family-style sharing, still keeping the layered beauty intact.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (though unlikely!), keep them covered in the refrigerator for up to 2 days. The flavors meld deliciously over time, but the whipped cream cheese topping is freshest on day one.

Freezing

While the lemon cake can be frozen before assembly, the layered trifles themselves do not freeze well due to the whipped cream cheese and fresh fruit, which can lose texture and become watery once thawed.

Reheating

These trifles are best enjoyed cold, straight from the fridge. If you want your lemon cake warm and soft, bake the cake layer separately and gently warm it in the microwave before assembling with cold strawberries and cream cheese.

FAQs

Can I use a different fruit instead of strawberries?

Absolutely! Blueberries, raspberries, or a mix of berries work beautifully with the lemon cake and whipped cream cheese. Just adjust the sugar slightly depending on how sweet your fruit is.

Is there a shortcut for making the lemon cake?

If you’re short on time, a store-bought lemon cake or pound cake can be used, but homemade definitely elevates the recipe with that fresh lemon zest brightness.

Can I make the whipped cream cheese ahead of time?

You can prepare the whipped cream cheese a few hours ahead and keep it refrigerated, but give it a quick whisk before assembling to restore its fluffiness.

What size jars are best for serving the trifles?

A half-pint (8-ounce) jar or small clear glasses work perfectly for these trifles, creating the ideal portion size while showcasing the beautiful layers.

Why do you freeze the cake before assembling?

Freezing the cake for 10 minutes firms it up, making it easier to cut neat circles that hold their shape well inside the jars during assembly.

Final Thoughts

Easy Strawberry Shortcake Trifles are a celebration of simple ingredients coming together to create something truly special. Whether you’re looking for a make-ahead dessert or a charming treat to impress guests, these trifles deliver on both flavor and presentation. Dive into this recipe and enjoy every luscious spoonful—you’ll be hooked just like I am!

Easy Strawberry Shortcake Trifles Recipe

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★★★★★

5 from 11 reviews

This Easy Strawberry Shortcake Trifles recipe combines a light and fluffy lemon cake with sweetened fresh strawberries and rich whipped cream cheese, layered beautifully in individual jars for an elegant and delicious dessert that’s quick to assemble and perfect for any occasion.

Author: Maya
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 6 individual trifles 1x
Category: Dessert
Method: Baking and Assembly
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Lemon Cake Batter: Preheat your oven to 350°F (177°C) and spray a 9×9 inch baking pan with non-stick spray. In a medium bowl, sift together the all-purpose flour, cornstarch, baking soda, baking powder, and salt. In a separate bowl, use a mixer to cream together the unsalted butter and granulated sugar on medium speed for about 1 minute until light and fluffy. Add the lemon zest and vanilla extract, mixing for another 30 seconds until combined. Then, add the eggs one at a time on low speed, mixing well after each addition and scraping down the sides of the bowl.
Combine Batter Ingredients: Alternate adding the dry ingredients and sour cream into the butter mixture. Begin with one-third of the dry ingredients followed by half the sour cream, mixing until just combined. Add the next third of dry ingredients and the remaining sour cream, then finish with the remaining dry ingredients. Scrape the bowl and mix for 10 to 15 seconds to ensure all ingredients are blended smoothly.
Bake the Lemon Cake: Pour the batter into your prepared pan and spread it evenly. Bake for 13-18 minutes, or until the edges turn lightly golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For best results, chill the cake in the freezer for 10 minutes prior to assembly to make it easier to cut.
Prepare the Strawberries: Rinse and dry the strawberries, then cut them into small cubes. Place them in a small bowl and sprinkle with 2 tablespoons of granulated sugar. Stir gently and let sit for 5 minutes to macerate and bring out the natural juices.
Make the Whipped Cream Cheese: Using a mixer fitted with a paddle attachment, beat the room temperature cream cheese on medium speed for 1 minute until smooth. Add the sifted powdered sugar and vanilla extract and mix until combined, scraping down the bowl as needed. Switch to a whisk attachment, add the cold heavy cream, and beat on high speed until stiff peaks form. Use immediately for the best texture.
Assemble the Trifles: Using a biscuit cutter or a knife, cut the chilled lemon cake into circles that fit snugly into your serving jars. Place one cake circle at the bottom of each jar. Spoon a light layer of the macerated strawberries on top of the cake, covering it completely. Using a piping bag, evenly pipe the whipped cream cheese mixture over the strawberries. Repeat the layers: add another circle of cake, more strawberries, and a final layer of whipped cream cheese on top. Cover the jars and refrigerate until ready to serve.

Notes

Make sure all dairy ingredients for the whipped cream cheese are at the correct temperature to achieve the optimal texture.
The lemon zest adds a bright citrus note to the cake; use fresh lemons for best flavor.
Chilling the cake before assembly helps in cutting clean cake circles and keeps the trifles neat.
These trifles can be prepared a day ahead and stored in the refrigerator, but best consumed within 2 days for freshness.
Use fresh, ripe strawberries for the sweetest, most flavorful results.
If you prefer, substitute the lemon cake with a store-bought yellow cake for quicker prep.