Strawberry Shortcake Trifle
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 large pound cake or angel food cake, cut into 1-inch cubes
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- Fresh mint leaves for garnish (optional)
Instructions
- Step 1: Macerate the Strawberries. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat. Let the mixture sit for about 15 to 20 minutes. This process, called maceration, draws out the natural juices to create a delicious syrup.
- Step 2: Prepare the Cream Filling. In a large mixing bowl, beat the softened cream cheese until smooth. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese until well combined and fluffy.
- Step 3: Prepare the Cake Layers. Cut your pound cake or angel food cake into uniform 1-inch cubes. Having even sizes helps create stable layers and ensures every bite has the perfect ratio of cake to cream.
- Step 4: Assemble the Trifle. Place a layer of cake cubes at the bottom of a large glass trifle bowl. Follow with a layer of the macerated strawberries, making sure to drizzle some of the syrup over the cake. Spread a thick layer of the cream mixture over the berries. Repeat the layers until you reach the top of the bowl.
- Step 5: Garnish and Chill. Finish the top with a final layer of cream and a few reserved strawberry slices. For a professional touch, add a few fresh mint leaves. Refrigerate the trifle for at least 2 hours before serving to allow the layers to set properly.
Find it online: https://www.flavfresh.com/desserts/strawberry-shortcake-trifle/