Strawberry Shortcake Trifles Recipe

Introduction

Strawberry Shortcake Trifles are a delightful twist on the classic dessert, layering moist cake, sweet strawberries, and rich cream in individual cups. Perfect for summer gatherings or anytime you crave a fresh, fruity treat.

Ingredients

• 2 cups (284g) all-purpose flour, plus more for dusting pan
• 3 Tbsp (26g) cornstarch
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 12 Tbsp (170g) unsalted butter, softened
• 1 1/2 cups (315g) granulated sugar
• 1 tsp lemon zest
• 4 large eggs
• 1 1/2 tsp vanilla extract
• 1 cup (283g) sour cream (light or regular)
• 2 lbs fresh strawberries, diced, plus 12 whole small strawberries for garnish
• 3 1/2 Tbsp (45g) granulated sugar
• 2 cups (475ml) heavy cream
• 6 oz (170g) cream cheese, softened
• 1/2 tsp vanilla extract
• 3/4 cup (90g) powdered sugar

Instructions

1. Step 1: Preheat the oven to 350°F. Butter and flour an 18-by-13-inch rimmed baking sheet. In a bowl, whisk together flour, cornstarch, salt, baking soda, and baking powder; set aside.
2. Step 2: Using a stand mixer with the paddle attachment, whip butter, sugar, and lemon zest until pale and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
3. Step 3: Add one-third of the flour mixture and mix until combined. Then add half the sour cream and mix just until combined. Repeat with another third of flour and the remaining sour cream. Finish by mixing in the last third of the flour mixture. Scrape the bowl to ensure even mixing.
4. Step 4: Pour and spread the batter evenly into the prepared baking sheet. Bake for 20-24 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
5. Step 5: Once cooled, cut cake into 24 rounds the size of your dessert cups. Set aside any leftover cake for another use.
6. Step 6: For the strawberry layer, toss diced strawberries with sugar and let sit for 10 minutes to release juices.
7. Step 7: For the cream layer, whip heavy cream in a large bowl until soft peaks form.
8. Step 8: In a separate bowl, whip cream cheese until smooth. Add powdered sugar and vanilla extract, then whip until light and fluffy. Fold this mixture into the whipped cream and whip until stiff peaks form.
9. Step 9: To assemble, place one cake round in each dessert cup. Spoon some strawberries over the cake, then pipe or spoon a layer of cream. Repeat the layers once more.
10. Step 10: Garnish each trifle with a whole fresh strawberry. Serve within an hour for best texture and flavor.

Tips & Variations

• Use slightly underripe strawberries for better natural sweetness and less mushiness.
• For extra flavor, add a splash of liquor like Grand Marnier to the cream mixture.
• Whip the cream cheese mixture gently into the whipped cream to keep it light and airy.
• If you’d rather skip cutting rounds, bake the cake in a round pan and cube the cake after cooling.

Storage

Store assembled trifles covered in the refrigerator and consume within 24 hours for best texture. The cake can be baked a day ahead and stored wrapped at room temperature or frozen for longer storage. Prepare the cream and strawberry layers just before serving to keep everything fresh. Reheat is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are best for texture and flavor, but if needed, thaw frozen strawberries and drain excess liquid well before mixing with sugar.

How do I keep the cream from separating?

Make sure all dairy ingredients are cold before whipping and avoid overbeating. Gentle folding of the cream cheese mixture into whipped cream helps maintain a stable texture.

Strawberry Shortcake Trifles Recipe

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Delight in these elegant Strawberry Shortcake Trifles, featuring layers of tender homemade cake rounds, sweet macerated strawberries, and a luscious cream cheese whipped cream. This individual dessert is perfect for spring and summer gatherings, combining classic flavors in a visually stunning and easy-to-serve presentation.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 24 minutes
• Total Time: 50 minutes plus cooling and assembly
• Yield: 12 individual trifles 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 2 cups (284g) all-purpose flour, plus more for dusting pan
• 3 Tbsp (26g) cornstarch
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 12 Tbsp (170g) unsalted butter, softened
• 1 1/2 cups (315g) granulated sugar
• 1 tsp lemon zest
• 4 large eggs
• 1 1/2 tsp vanilla extract
• 1 cup (283g) sour cream (light preferred)

Strawberry Layer

• 2 lbs fresh strawberries, diced, plus 12 small whole strawberries for garnish
• 3 1/2 Tbsp (45g) granulated sugar

Cream Layer

• 2 cups (475ml) heavy cream
• 6 oz (170g) cream cheese, softened
• 1/2 tsp vanilla extract
• 3/4 cup (90g) powdered sugar

Instructions

1. Prepare the Cake Batter: Preheat your oven to 350°F (177°C) and butter and flour an 18×13-inch rimmed baking sheet. In a bowl, whisk together flour, cornstarch, salt, baking soda, and baking powder. Set aside. Using an electric stand mixer fitted with the paddle attachment, beat the softened butter, sugar, and lemon zest until pale and fluffy. Add eggs one at a time, mixing each until incorporated. Mix in vanilla extract.
2. Mix Batter and Bake: Add one-third of the flour mixture and mix just until combined. Add half of the sour cream and mix again until combined. Repeat with the remaining flour and sour cream in the same order, ending with the last third of flour, mixing just enough to combine. Scrape down the bowl to ensure everything is evenly incorporated. Pour and spread the batter evenly into the prepared baking sheet. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
3. Cut Cake Rounds: Once cooled, cut the cake into 24 rounds sized to fit your dessert cups. Save any leftover cake to chill or freeze for a later dessert.
4. Prepare Strawberry Layer: Toss diced strawberries with granulated sugar in a bowl. Let them macerate and rest for about 10 minutes to release juices and develop sweetness.
5. Make the Cream Layer: In a large bowl, whip the heavy cream with an electric hand mixer until soft peaks form. In a separate medium bowl, whip the softened cream cheese until smooth, then add powdered sugar and vanilla extract. Whip together until light and fluffy. Gently fold the cream cheese mixture into the whipped cream and continue whipping until stiff peaks form.
6. Assemble the Trifles: Place one cake round in each of 12 tall dessert cups. Spoon a portion of the macerated strawberries over each cake round. Transfer the cream mixture to a piping bag fitted with a large round tip and pipe over strawberry layer. Repeat layering with remaining cake rounds, strawberries, and cream mixture.
7. Garnish and Serve: Top each trifle with one whole fresh strawberry. Serve within one hour for best texture and freshness. The cake can be made a day ahead and kept covered, but prepare strawberries and cream just before assembling to maintain optimal flavor and consistency.

Notes

• Make the cake a day ahead to save time on serving day.
• Use fresh, ripe strawberries for the best flavor in the strawberry layer.
• Ensure the cream cheese is softened to avoid lumps in the cream layer.
• For more stability, chill the assembled trifles briefly before serving if not serving immediately.
• Leftover cake rounds freeze well and can be enjoyed with fresh fruit and whipped cream later.

Keywords: Strawberry shortcake, trifles, layered dessert, cream cheese whipped cream, easy summer dessert, individual servings, fresh strawberries