Strawberry Shortcake Trifles
A delightful dessert combining fluffy cake, fresh strawberries, and creamy layers, perfect for warm weather and special occasions.
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.
Notes
Serve chilled for the best taste. Looks great in clear dessert cups or glasses. Add a sprig of mint on top for a pop of color. 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.