This strawberry shortcake trifle is one of those desserts that looks impressive but is secretly very easy to make. With layers of soft sponge cake, juicy macerated strawberries, and fluffy whipped cream, it’s a classic crowd-pleaser that never lasts long.
This is the kind of dessert I make when I want something that feels special without being complicated. It’s perfect for spring and summer gatherings, Valentine’s Day, or anytime you’ve got good strawberries to use up.
Why This Trifle Works So Well
- The sponge cake soaks up the strawberry juices without turning soggy
- Macerated strawberries add natural sweetness and color
- Light whipped cream keeps the dessert rich but not heavy
- It can be made ahead, which makes entertaining much easier
Equipment Needed
- Large glass trifle dish or deep glass serving bowl
- Mixing bowls
- Electric hand mixer or stand mixer
- Sharp knife
- Cutting board
- Large spoon or spatula
Serves & Timings
Serves: 8
- Prep Time (Active): 30 minutes
- Cook Time (Active): 0 minutes
- Additional Passive Time (Chill): 1 hour
- Total Time (Approx): 1 hour 30 minutes
Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 pound sponge cake or shortcake, cut into cubes
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves, optional, for garnish
Method
- Macerate The Strawberries
Add the sliced strawberries and granulated sugar to a bowl. Toss gently and let sit for about 15 minutes, until the strawberries release their juices. - Whip The Cream
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. The cream should be light and fluffy, not stiff. - Start Layering
Place a layer of sponge cake cubes in the bottom of a large glass trifle dish. Spoon over some of the macerated strawberries along with a little of their juice. - Add Cream
Spread a generous layer of whipped cream over the strawberries. - Repeat Layers
Repeat the layers of cake, strawberries, and cream until all ingredients are used, finishing with a final layer of whipped cream on top. - Chill
Cover and refrigerate for at least 1 hour to allow the flavors to meld. Overnight chilling works beautifully if you’re making it ahead. - Garnish And Serve
Just before serving, garnish with extra sliced strawberries or fresh mint if you like. Spoon into bowls, making sure each serving gets a bit of every layer.
Tips & Variations
- Angel food cake works well for a lighter version
- Add a thin layer of strawberry jam between layers for extra flavor
- Swap strawberries for raspberries or mixed berries if needed
- Individual glasses can be used for dinner parties, but a large trifle dish gives the best visual impact
Estimated Nutrition Per Serving
- Calories: ~320 kcal
- Fat: 20 g
- Saturated Fat: 12 g
- Carbohydrates: 30 g
- Sugar: 15 g
- Protein: 3 g
- Fiber: 2 g
FAQ
Can I make this trifle the day before?
Yes. In fact, it often tastes better after chilling overnight as the layers soften and meld together.
Will the cake go soggy?
No. Sponge cake absorbs the strawberry juices but holds its structure well, especially when layered with cream.
Can I use store-bought whipped topping?
You can, but freshly whipped cream gives a much better flavor and texture.
What’s the best dish to use?
A clear glass trifle bowl or deep glass serving dish works best so you can see the layers.
Insanely Easy Strawberry Shortcake Trifle Everyone Asks For
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This strawberry shortcake trifle is one of those desserts that looks impressive but is secretly very easy to make. With layers of soft sponge cake, juicy macerated strawberries, and fluffy whipped cream, it’s a classic crowd-pleaser that never lasts long.
Ingredients
Equipment
Method
Method
Macerate The Strawberries
- Add the sliced strawberries and granulated sugar to a bowl. Toss gently and let sit for about 15 minutes, until the strawberries release their juices.
Whip The Cream
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. The cream should be light and fluffy, not stiff.
Start Layering
- Place a layer of sponge cake cubes in the bottom of a large glass trifle dish. Spoon over some of the macerated strawberries along with a little of their juice.
Add Cream
- Spread a generous layer of whipped cream over the strawberries.
Repeat Layers
- Repeat the layers of cake, strawberries, and cream until all ingredients are used, finishing with a final layer of whipped cream on top.
Chill
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Overnight chilling works beautifully if you’re making it ahead.
Garnish And Serve
- Just before serving, garnish with extra sliced strawberries or fresh mint if you like. Spoon into bowls, making sure each serving gets a bit of every layer.
Nutrition
Notes
Tips
- Angel food cake works well for a lighter version
- Add a thin layer of strawberry jam between layers for extra flavor
- Swap strawberries for raspberries or mixed berries if needed
- Individual glasses can be used for dinner parties, but a large trifle dish gives the best visual impact
FAQ
Can I make this trifle the day before?Yes. In fact, it often tastes better after chilling overnight as the layers soften and meld together. Will the cake go soggy?
No. Sponge cake absorbs the strawberry juices but holds its structure well, especially when layered with cream. Can I use store-bought whipped topping?
You can, but freshly whipped cream gives a much better flavor and texture. What’s the best dish to use?
A clear glass trifle bowl or deep glass serving dish works best so you can see the layers.
