Strawberry Shortcake Trifle Recipe
This strawberry shortcake trifle layers everything you love into a simple, beautiful, no bake dessert with layers of fluffy cake, sweet, juicy strawberries, and clouds of whipped cream cheese filling. It’s light, fresh, and the perfect dessert for spring and summer gatherings.
Equipment
- 1 stand mixer or hand held mixer
- 3 - 4 mixing bowls
- 1 knife
Ingredients
- 2 pounds fresh strawberries (about 5 - 6 cups)
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) strawberry jam, slightly warmed
- 1½ cups (360 ml) cold heavy cream
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 4 oz. (113 g) cream cheese, room temperature
- 7 oz. sweetened condensed milk
- ¼ teaspoon salt
- 1 angel food cake or pound cake, cubed store bought or homemade
Instructions
- Wash and dry the fresh strawberries. Hull or de-stem the strawberries. Slice or chop the strawberries into your desired shape and size. Place the prepared strawberries into a large mixing bowl.2 pounds fresh strawberries
- Top the strawberries with sugar and strawberry jam. If you have any other flavor additions such as fresh herbs, extracts, liquor or citrus juice, add them at this time as well. Gently mix the berries, jam and sugar together. Taste and adjust as needed to achieve your desired flavor. Transfer the berry sauce into the fridge while you prepare the other components.½ cup (100 g) granulated sugar, ½ cup (120 ml) strawberry jam, slightly warmed
- Add the heavy cream, sugar and vanilla extract to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute. Increase the speed of the mixer to medium speed. Mix for about 1 - 3 more minutes or until the cream has whipped to medium - medium stiff peaks. Scoop out into another bowl.1½ cups (360 ml) cold heavy cream, 2 tablespoons (25 g) granulated sugar, 2 teaspoons (10 ml) vanilla extract
- Add the room temperature cream cheese, sweetened condensed milk and salt into the mixing bowl fitted with paddle attachment. Cream together the cream cheese and sweetened milk until smooth and well combined. Fold in the whipped cream until the mixture is smooth and well combined.4 oz. (113 g) cream cheese, room temperature, 7 oz. sweetened condensed milk, ¼ teaspoon salt
- Gather the cream filling and the strawberry sauce when you are ready to assemble. Cube the homemade or store bought angel food cake into bite sized cubes.1 angel food cake or pound cake, cubed
- To assemble the trifle add about ⅓ of the cubed cake into the bottom of the bowl. Top with about ⅓ of the strawberry sauce, followed by ⅓ of the creamy cream cheese whipped cream filling. Repeat with the remaining layers, ending with the cream cheese filling. If you have some leftover strawberries, top the trifle with whole or sliced strawberries with the leaves left on. Serve the trifle straight from the bowl into serving bowls.
Notes
Store: The assembled shortcake trifle will keep well the day it is made. For longer storage, keep the strawberry sauce and whipped cream cheese filling in separate airtight containers in the fridge for up to 1 - 2 days. The store bought or homemade angel food cake or pound cake should keep well for 3 - 4 days.
Individual Strawberry Shortcake Trifle Cups: Skip the large trifle dish and serve the shortcake trifle in smaller trifle cups. This shortcake trifle recipe makes about 12 - 14 cups (104 - 112 oz.) of dessert (with layers of cake, cream and strawberries).
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