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Easy Strawberry Shortcake Trifles Recipe

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.

Ingredients

Scale

Lemon Cake

  • 1 cup All-purpose flour
  • 1 1/2 tablespoons Cornstarch
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Baking powder
  • 6 tablespoons Unsalted butter, room temperature
  • 1/2 cup White granulated sugar
  • Zest of 1 small lemon
  • 3/4 teaspoon Pure vanilla extract
  • 2 Large eggs, room temperature
  • 1/2 cup Sour cream, room temperature

Strawberries

  • 1 lb Strawberries, rinsed, dried, and cut into small cubes
  • 2 tablespoons White granulated sugar

Whipped Cream Cheese

  • 4 oz Cream cheese, room temperature
  • 1/2 teaspoon Pure vanilla extract
  • 3/4 cup Powdered sugar, sifted
  • 1 cup Heavy cream, cold

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Keywords: Strawberry shortcake, trifles, lemon cake, whipped cream cheese, easy dessert, layered dessert, fresh strawberries, summer dessert

Find it online: https://frommamamaya.com/easy-strawberry-shortcake-trifles-recipe/