This strawberry shortcake trifle recipe is absolutely perfect for the summer. Nothing screams “warm weather” more than fresh ingredients. Am I right? This delicious dessert offers up everything you want in an after-dinner treat and more.
I always look for simple dessert options when hosting friends and family. In fact, the simpler the better! And here’s a little secret, I will always opt for fruit over chocolate.
My husband almost doesn’t believe me, but it’s true. Give me a fruit tart over a chocolate lava cake any day of the week.
Strawberry Shortcake Trifle Recipe
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With this recipe, you can do one of two things, you can make your angel food cake from scratch or you can head to the store and pick up a fresh loaf and work your magic from there.
Spoiler alert! I usually opt for the assemble and go answer. By the time I finish serving my main meal, I usually don’t have a lot to give to the dessert course.
But this recipe packs a huge punch of flavor. It is delicious without needing a lot of effort from the cook.
And trifles are so much fun, right? If you don’t small trifle cups, then go right ahead and use one large trifle bowl. It will taste exactly the same. You know that and I know that. However, the presentation will look differently.
Strawberry Shortcake Trifle Recipe Ingredients:
- 1 loaf angel food cake, 11 oz
- 2lbs fresh strawberries
- 1/4 cup powdered sugar
- whipped cream/topping
Strawberry Shortcake Trifle Recipe Directions:
I want to mention before we move forward that this recipe could replace the strawberries with any type of fruit. If you aren’t a strawberry kind of girl, then swap it out for blackberries, peaches, blueberries – you get my drift.
Also, if you don’t love angel food cake, you could always just opt for a pound cake. Ok, for now, let’s go right ahead and get down to the Strawberry Shortcake recipe.
Wash and stem your strawberries. Cut them into quarters and place into a large mixing bowl. Add powdered sugar and mix well. Let your berries set for about 15 minutes, stirring occasionally. Try not to eat them. No, seriously. Sugar berries are THE BEST.
Next up, you will want to slice up your loaf into 12, 1/2″ slices. Cut your cubes into two slices at a time.
Place almost all of the cubes into a small trifle dish. You will need to keep enough to create an additional layer for each of the cups that you have. So, be mindful of that. Then, top with strawberries.
Add remaining cake cubes. Repeat until you have 6 trifle bowls full of strawberry shortcake. Top with whipped topping. Serve immediately. This really isn’t a make-ahead kind of dessert. When I said fresh, I meant fresh.
I have to confess, in these pictures, I went pretty light on the whipped cream. When I make these for the kids, I go so heavy on the whipped cream that it is almost embarrassing.
You can also add a layer of whipped cream between the first layer of cake and strawberries if you’d like.
What can I say, we love whipped cream in my house! A Strawberry Shortcake Trifle just wouldn’t be the same without it! But I don’t want to force that on you. In the end, this could be a perfectly light and delicious summer dessert option and I wanted to know it to you in it’s purest form.
Please know, however, that if you have a heavy hand when it comes to whipped cream, nobody will get angry.
If you want to check out some more of my desserts, here are some of my favorites:
- Crockpot Cobbler
- Easy Mug Cake Recipe
- Blueberry Pie Bars Recipe
- Easy King Cake Recipe
- Pineapple Upside Down Monkey Bread Recipe
I feel like I should add this to my 50 Things To Eat This Summer Bucket List. It’s definitely time for an upgrade.
Strawberry Shortcake Recipe
This strawberry shortcake trifle recipe is absolutely perfect for the summer. Nothing screams "warm weather" more than fresh ingredients.
Ingredients
- 1 loaf angel food cake, 11 oz
- 2lbs fresh strawberries
- 1/4 cup powdered sugar
- whipped cream/topping
Instructions
- Wash and stem strawberries. Cut into quarters and place into a large mixing bowl.
- Add powdered sugar and mix well. Let berries set for 15 minutes, stirring occasionally.
- Slice loaf into 12, 1/2" slices. Cut cubes into two slices at a time.
- Place almost all of the cubes into a small trifle dish.
- Top with strawberries.
- Add remaining cake cubes.
- Repeat until you have 6 trifle bowls full of strawberry shortcake.
- Top with whipped topping.
- Serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 200Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 391mgCarbohydrates: 46gFiber: 4gSugar: 12gProtein: 4g