Strawberry Shortcake Trifle

Ever since I made my first strawberry shortcake trifle, it’s been a regular feature in my dessert rotation. I still remember how my guests’ eyes lit up when I brought it to the table—layered beautifully with ripe strawberries, soft sponge cake, and silky cream. It was one of those moments where you just know a recipe is going to stay with you forever. I’ve made it for birthdays, dinners, and even on slow Sunday afternoons when all I wanted was something light and sweet. Every time, it brings a little joy to the table.

Why You’ll Love This Recipe

This trifle isn’t just about looks—though it’s certainly a showstopper. It delivers a perfect balance of textures and flavors. You’ll taste the freshness of strawberries, feel the richness of cream, and enjoy the tenderness of the cake in every spoonful. It’s the kind of dessert that leaves people asking for seconds and, more importantly, asking for the recipe.

Versatile

One of the best parts of this recipe is its flexibility. While fresh strawberries are the star, you can easily use other berries like raspberries or blueberries if that’s what you have on hand. If you prefer sponge cake, pound cake, or even angel food cake—go for it. This trifle can adapt to whatever suits your taste or pantry.

Budget-Friendly

You won’t need to break the bank to put this together. A few simple, accessible ingredients are all it takes. You can even use leftover cake or day-old bakery sponge, and the result will still be a luxurious treat. Plus, making it at home is far more cost-effective than buying a fancy dessert.

Ingredients for Strawberry Shortcake Trifle

Here’s what you’ll need:

• 4 cups fresh strawberries, hulled and sliced

• 1/4 cup sugar (to macerate strawberries)

• 1 pound cake or sponge cake, cubed

• 2 cups heavy whipping cream

• 1/4 cup powdered sugar

• 1 tsp Vanilla Extract (Alcohol-Free)

• 1 package Vegan Gelatin (optional, for stabilizing whipped cream)

  How to Make This Recipe

  Whenever I make this Strawberry Shortcake Trifle, I find it both relaxing and rewarding. The process is simple, but the results are always beautiful. Every layer adds charm. From prepping the berries to whipping the cream and layering each ingredient, it’s a dessert that feels like building something special—bite by bite. Whether you’re a beginner or a seasoned baker, you’ll love how easy it is to pull off.

  Step-by-Step Instructions for Making

  Step 1: Prep the Strawberries

  Start by washing and hulling your strawberries. Slice them evenly and place in a bowl. Add 1/4 cup of sugar, stir gently, and set aside for about 20 minutes. This step brings out the juices and intensifies the flavor.

  Step 2: Whip the Cream

  Pour 2 cups of heavy whipping cream into a cold mixing bowl. Add 1/4 cup of powdered sugar and 1 teaspoon of Vanilla Extract (Alcohol-Free). Whip using a hand mixer or stand mixer on medium speed. Continue until soft peaks form.
  If you prefer a firmer cream for layering, mix in a small amount of Vegan Gelatin according to the packet instructions. Let it chill slightly before use.

  Step 3: Prepare the Cake

  Cube your pound cake or sponge cake into 1-inch pieces. If using leftover or day-old cake, that’s perfect—it absorbs flavors even better.

  Step 4: Layer the Trifle

  Begin layering in a large glass bowl or individual jars.
  First, spread a layer of cake cubes at the bottom.
  Next, spoon over some of the macerated strawberries along with their juice.
  Then, add a generous layer of whipped cream.
  Repeat these layers until the bowl is full, ending with cream and a few fresh strawberry slices on top.

  Step 5: Chill Before Serving

  Once assembled, cover and refrigerate the trifle for at least 1 hour. This allows the flavors to meld and the cream to set slightly. It can be made up to 24 hours in advance.

  Quick and Easy

  The total hands-on time is under 30 minutes. Most of the work is layering and whipping. No baking required—especially if you use store-bought cake or leftovers. That’s a big time-saver.

  Customizable

  Feel free to swap in your favorite fruits—blueberries, mangoes, or bananas work beautifully. You can also use gluten-free cake or dairy-free whipped cream for guests with dietary needs.

  Crowd-Pleasing

  This dessert is made for sharing. It’s sweet, colorful, and always grabs attention on the table. Whether you’re serving a dinner party or a family gathering, you can count on it being a favorite.

  FAQs

  Can I make this trifle in advance?
  Yes, absolutely. In fact, it tastes even better when made a few hours ahead. Prepare it up to 24 hours in advance and store it covered in the refrigerator.

  Can I use frozen strawberries instead of fresh?
  You can, but fresh strawberries provide a better texture and flavor. If using frozen, thaw them fully and drain excess liquid before layering.

  What type of cake works best?
  Sponge cake, pound cake, or even angel food cake are great choices. You can use homemade or store-bought—whatever you have on hand.

  Can I make it dairy-free?
  Yes, use dairy-free whipped cream alternatives and make sure your cake is dairy-free as well. The dessert still turns out rich and flavorful.

  How long can leftovers be stored?
  Leftovers can be kept in the fridge for up to 2 days. However, the texture may soften more over time as the cake absorbs moisture.

  Is it possible to reduce the sugar?
  Yes, you can adjust the amount of sugar in the cream or strawberries to your taste. The natural sweetness of ripe strawberries also helps balance the flavor.

  What can I use instead of gelatin for stabilizing the cream?
  If you want to skip Vegan Gelatin, you can chill your mixing bowl and beaters to help stabilize the whipped cream naturally. Cornstarch or cream cheese are also good options.

  Can I serve it in individual portions?
  Definitely. Use small jars, cups, or dessert glasses for a fun, elegant presentation—perfect for dinner parties or picnics.

  Print

  

  Strawberry Shortcake Trifle

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  No reviews

  Print Recipe

  Pin Recipe

  This Strawberry Shortcake Trifle is a delightful, no-bake layered dessert made with fluffy whipped cream, juicy strawberries, and tender cake. It’s a quick, crowd-pleasing treat that’s both elegant and easy to prepare for any occasion.

  • Total Time: 25 minutes
  • Yield: 8 servings 1x

  Ingredients

  Scale 1x2x3x

  • 4 cups fresh strawberries, hulled and sliced

  • 1/4 cup sugar (for macerating strawberries)

  • 1 pound cake or sponge cake, cubed

  • 2 cups heavy whipping cream

  • 1/4 cup powdered sugar

  • 1 tsp Vanilla Extract (Alcohol-Free)

  • 1 package Vegan Gelatin (optional, for stabilizing whipped cream)

  Cook Mode Prevent your screen from going dark

  Instructions

  • Prepare Strawberries: Wash, hull, and slice strawberries. Place in a bowl and toss with 1/4 cup sugar. Let sit for 20 minutes to release juices.

  • Whip the Cream: In a chilled bowl, beat 2 cups of heavy cream with 1/4 cup powdered sugar and 1 tsp Vanilla Extract (Alcohol-Free) until soft peaks form. If desired, add Vegan Gelatin as per package directions to stabilize.

  • Cube the Cake: Cut pound cake or sponge cake into 1-inch cubes.

  • Assemble Trifle: In a large glass bowl or trifle dish, start layering:

    • Add a layer of cake cubes.

    • Spoon strawberries with juice over the cake.

    • Add a layer of whipped cream.

    • Repeat layers until dish is full, ending with whipped cream and fresh strawberry slices on top.

  • Chill and Serve: Cover and refrigerate for at least 1 hour before serving to let flavors meld. Serve chilled.

  Notes

  • You may substitute strawberries with other berries or fruits.

  • Use leftover or day-old cake for best absorption.

  • For dairy-free or gluten-free versions, adjust ingredients accordingly.

  • Individual jars work great for single servings.

  • Author: Layla
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes (no baking required)