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Strawberry Shortcake Trifles Recipe

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4.8 from 220 reviews

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.

Ingredients

Scale

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

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