why make this recipe
Strawberry Shortcake Trifles are a delightful treat perfect for warm weather desserts and special occasions. This recipe combines fluffy cake, fresh strawberries, and creamy layers that create a beautiful and delicious dessert. It’s easy to prepare and looks impressive, making it a crowd favorite. Whether you’re hosting a party or looking for a sweet finish to a family meal, these trifles are sure to please.
how to make Strawberry Shortcake Trifles
Ingredients :
- 2 cups all purpose flour
- 3 Tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 12 Tbsp unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 tsp lemon zest
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup sour cream
- 2 lbs fresh strawberries, diced
- 3 1/2 Tbsp granulated sugar (for strawberries)
- 2 cups heavy cream
- 6 oz cream cheese, softened
- 1/2 tsp vanilla extract (for cream layer)
- 3/4 cup powdered sugar
Directions :
- Preheat oven to 350 degrees F. Butter and flour an 18 by 13 inch rimmed baking sheet. In a bowl, whisk together flour, cornstarch, salt, baking soda, and baking powder; set aside.
- In a mixer, whip butter, sugar, and lemon zest until pale and fluffy. Mix in eggs one at a time and then add vanilla.
- Gradually add the flour mixture and sour cream, mixing until just combined. Pour batter into the prepared baking sheet and bake for 20-24 minutes. Cool completely, then cut into 24 rounds.
- For the strawberry layer: Toss diced strawberries with sugar and let rest for 10 minutes.
- For the cream layer: Whip heavy cream until soft peaks form. In another bowl, whip cream cheese until smooth, then add powdered sugar and vanilla, and whip until fluffy. Combine with whipped cream until stiff peaks form.
- To assemble trifles: Place cake rounds in dessert cups, add strawberries, then pipe cream mixture on top. Repeat layers, and garnish with a fresh strawberry. Serve within an hour for best results.
how to serve Strawberry Shortcake Trifles
Serve these trifles chilled for the best taste. They look great in clear dessert cups or glasses, allowing everyone to see the beautiful layers. You can add a sprig of mint on top for a pop of color.
how to store Strawberry Shortcake Trifles
If you have leftovers, store them in the refrigerator covered with plastic wrap or in an airtight container. They are best enjoyed within a day but can last up to two days.
tips to make Strawberry Shortcake Trifles
- Ensure the cake is completely cool before assembling the trifles to avoid sogginess.
- Mash some strawberries if you want a more sauce-like layer.
- Experiment with different fruits, like blueberries or raspberries, to add variety.
variation
You can use a different type of cake, such as angel food cake or pound cake, instead of the traditional shortcake. For a chocolate twist, try adding cocoa powder to the cake batter.
FAQs
Q: Can I make this recipe ahead of time?
A: You can prepare the cake and strawberries a day ahead. However, it’s best to assemble the trifles just before serving to keep the layers fresh and intact.
Q: What can I substitute for sour cream?
A: You can use plain yogurt or buttermilk as a substitute for sour cream in this recipe.
Q: Can I use frozen strawberries?
A: Fresh strawberries are recommended for the best flavor and texture, but you can use frozen strawberries if fresh ones are not available. Just thaw and drain excess moisture before using.
Strawberry Shortcake Trifles
Ingredients
For the Cake
- 2 cups all purpose flour
- 3 Tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 12 Tbsp unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 tsp lemon zest
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup sour cream
For the Strawberry Layer
- 2 lbs fresh strawberries, diced
- 3 1/2 Tbsp granulated sugar (for strawberries)
For the Cream Layer
- 2 cups heavy cream
- 6 oz cream cheese, softened
- 1/2 tsp vanilla extract (for cream layer)
- 3/4 cup powdered sugar
Instructions
Preparation
- Preheat oven to 350 degrees F. Butter and flour an 18 by 13 inch rimmed baking sheet.
- In a bowl, whisk together flour, cornstarch, salt, baking soda, and baking powder; set aside.
- In a mixer, whip butter, sugar, and lemon zest until pale and fluffy.
- Mix in eggs one at a time and then add vanilla.
- Gradually add the flour mixture and sour cream, mixing until just combined.
- Pour batter into the prepared baking sheet and bake for 20-24 minutes.
- Cool completely, then cut into 24 rounds.
Strawberry Layer
- Toss diced strawberries with sugar and let rest for 10 minutes.
Cream Layer
- Whip heavy cream until soft peaks form.
- In another bowl, whip cream cheese until smooth, then add powdered sugar and vanilla, and whip until fluffy.
- Combine with whipped cream until stiff peaks form.
Assembly
- Place cake rounds in dessert cups, add strawberries, then pipe cream mixture on top.
- Repeat layers, and garnish with a fresh strawberry.
- Serve within an hour for best results.