Name: Strawberry Shortcake Trifles
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup butter, room temperature (salted or unsalted); 1 ½ cups granulated sugar; 1 tbsp vanilla extract; 3 large eggs, room temperature; 3 cups cake flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 ¼ cups buttermilk, room temperature; 1 pint fresh strawberries, hulled and sliced; ¼ cup granulated sugar; 1 cup heavy whipping cream; ½ cup powdered sugar; ½ tsp vanilla extract; 1 pinch salt

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Strawberry Shortcake Trifles are a fresh, elegant twist on a classic dessert that never goes out of style. These individual treats are perfect for spring and summer gatherings, offering the perfect balance of tender vanilla cake, sweet macerated strawberries, and light, fluffy whipped cream. Served in glass jars or mini dessert cups, each layer is visually appealing and incredibly satisfying to dig into. Unlike traditional strawberry shortcake that’s often served with biscuits, this version uses soft, buttery cake cubes that soak up the juices from the strawberries, making every bite moist and flavorful.

What makes these trifles so ideal is their simplicity and versatility. You can make everything from scratch or use shortcuts depending on your schedule—store-bought pound cake, pre-whipped cream, or even frozen berries can all be used in a pinch. These trifles are not only crowd-pleasers but also make a beautiful presentation on dessert tables at baby showers, picnics, birthdays, or any festive occasion. Since they’re individually portioned, they’re easy to serve and even easier to customize for different dietary preferences. From the soft, vanilla-scented cake to the juicy strawberries and sweet cream, these Strawberry Shortcake Trifles are the kind of dessert people ask for again and again.

Why You’ll Love This Recipe

Individually Portioned – Perfect for parties or entertaining, with no slicing or plating required.
Fresh and Light – A refreshing dessert that’s not too heavy, ideal for spring and summer.
Visually Stunning – The layered look in clear cups or jars makes a gorgeous presentation.
Versatile and Customizable – Easy to adapt with different fruits, flavors, or cake types.
Make-Ahead Friendly – Can be assembled in advance for stress-free entertaining.

Ingredients

For the Cake

Butter (room temperature)
Granulated sugar
Vanilla extract
Eggs (room temperature)
Cake flour
Baking powder
Baking soda
Salt
Buttermilk (room temperature)

For the Strawberries

Fresh strawberries
Granulated sugar

For the Whipped Cream

Heavy whipping cream
Powdered sugar
Vanilla extract
Salt

Variations

Shortcut Version: Use store-bought pound cake or angel food cake if you’re short on time.
Berry Mix: Add blueberries, raspberries, or blackberries for a mixed berry trifles version.
Chocolate Twist: Add a drizzle of chocolate sauce or a sprinkle of chocolate shavings between layers.
Gluten-Free: Substitute the cake flour with a gluten-free baking blend.
Dairy-Free: Use dairy-free whipped topping and a plant-based cake alternative to suit dietary needs.

How to Make the Recipe

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper.

Step 2

In a large bowl, cream the butter and granulated sugar together until light and fluffy. Add vanilla extract and eggs one at a time, beating well after each addition.

Step 3

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.

Step 4

Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Mix until just combined.

Step 5

Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely, then cut into cubes.

Step 6

While the cake bakes, slice the strawberries and toss them with granulated sugar. Let sit for 15–30 minutes to release their juices.

Step 7

In a chilled bowl, whip the heavy cream with powdered sugar, vanilla extract, and a pinch of salt until soft peaks form.

Step 8

To assemble, layer cake cubes, strawberries (with juice), and whipped cream in jars or cups. Repeat layers as needed and finish with whipped cream on top.

Tips for Making the Recipe

Let the cake cool completely before cutting to prevent crumbling.
Macerate the strawberries early so they become juicy and flavorful.
Use chilled equipment when whipping the cream to help it hold its shape.
Assemble just before serving if you prefer the cake pieces to stay firm.
For cleaner layers, use a piping bag to add the whipped cream.

How to Serve

Serve the trifles in clear jars, parfait glasses, or mini dessert cups to show off the layers. Top each with a fresh strawberry or a sprig of mint for extra appeal. These are perfect as a plated dessert for dinner parties or a grab-and-go treat at outdoor events.

Make Ahead and Storage

Storing Leftovers

Cover assembled trifles and store in the refrigerator for up to 2 days. The cake will absorb the juices over time, creating a soft texture.

Freezing

It’s best not to freeze fully assembled trifles, but you can freeze the cake cubes separately in an airtight container for up to 2 months.

Reheating

These trifles are served cold, so reheating is not necessary. Just remove from the fridge about 10–15 minutes before serving for best texture.

FAQs

1. Can I use store-bought cake?

Yes, pound cake or sponge cake works well and saves time.

2. Can I make these the night before?

Yes, just cover and refrigerate. The flavors meld beautifully overnight.

3. Can I use frozen strawberries?

You can, but they’ll release more liquid. Thaw and drain slightly before layering.

4. What if I don’t have cake flour?

You can make a substitute by replacing 2 tablespoons of all-purpose flour per cup with cornstarch.

5. Can I make this as a large trifle instead of individual portions?

Yes, layer everything in a large glass trifle bowl for a shared dessert.

6. What’s the best way to keep the whipped cream from deflating?

Use cold equipment and beat just until soft peaks form. Stabilizers like gelatin or cornstarch can help if needed.

7. How long can these sit out at room temperature?

No more than 1–2 hours, as they contain fresh cream and fruit.

8. Can I make these dairy-free?

Yes, use a plant-based cake and coconut whipped cream as alternatives.

9. What size cups or jars should I use?

4- to 8-ounce jars or cups work best for layering and serving.

10. Can I add liqueur for an adult version?

Yes, a splash of Grand Marnier or Amaretto in the strawberries adds a flavorful twist.

Conclusion

Strawberry Shortcake Trifles are the perfect dessert for when you want something light, beautiful, and bursting with flavor. With tender cake, juicy strawberries, and freshly whipped cream layered to perfection, they bring a timeless charm to any occasion. Whether you’re hosting a party or treating yourself to something special, these trifles deliver both elegance and ease. Prepare them ahead, customize them to your liking, and enjoy a classic dessert made modern.