Ingredients
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4 cups fresh strawberries, hulled and sliced
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1/4 cup sugar (for macerating strawberries)
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1 pound cake or sponge cake, cubed
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2 cups heavy whipping cream
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1/4 cup powdered sugar
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1 tsp Vanilla Extract (Alcohol-Free)
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1 package Vegan Gelatin (optional, for stabilizing whipped cream)
Instructions
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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.
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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.
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Cube the Cake: Cut pound cake or sponge cake into 1-inch cubes.
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Assemble Trifle: In a large glass bowl or trifle dish, start layering:
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Add a layer of cake cubes.
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Spoon strawberries with juice over the cake.
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Add a layer of whipped cream.
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Repeat layers until dish is full, ending with whipped cream and fresh strawberry slices on top.
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Chill and Serve: Cover and refrigerate for at least 1 hour before serving to let flavors meld. Serve chilled.
Notes
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You may substitute strawberries with other berries or fruits.
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Use leftover or day-old cake for best absorption.
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For dairy-free or gluten-free versions, adjust ingredients accordingly.
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Individual jars work great for single servings.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (no baking required)