Strawberry Shortcake Trifles

Strawberry Shortcake Trifles are my favorite way to enjoy the sweet, summery flavors of a classic shortcake in a layered, no-fuss dessert. With juicy strawberries, buttery cake cubes, and fluffy whipped cream in every spoonful, these trifles are just as pretty as they are delicious. Whether I serve them in individual cups or a big trifle dish, they always bring a burst of freshness to any table.

Why You’ll Love This Recipe

I love this dessert for how easy it is to assemble and how stunning it looks with minimal effort. The combination of sweet macerated strawberries and rich whipped cream layered over soft cake is so satisfying. It’s a great make-ahead option, especially for spring and summer events, and it’s light enough to end a meal on a fresh, sweet note. Plus, I can change up the flavors however I want with different berries, sauces, or cake options.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh strawberries
granulated sugar
vanilla extract
pound cake or shortcake (store-bought or homemade)
heavy whipping cream
powdered sugar
mascarpone cheese or cream cheese (optional for extra richness)

Directions

I begin by washing, hulling, and slicing the strawberries. Then I toss them with a couple tablespoons of sugar and a splash of vanilla and let them sit for about 15–30 minutes to macerate. This step brings out their juices and intensifies the flavor.

While the berries are resting, I cut the pound cake or shortcakes into small, bite-sized cubes.

Next, I whip the heavy cream with powdered sugar and a bit more vanilla until soft peaks form. If I want a richer, more luxurious texture, I fold in some mascarpone or cream cheese at this stage.

To assemble, I start by layering cake cubes in the bottom of individual cups or a large trifle bowl. Then I spoon some of the macerated strawberries over the cake, making sure to include some of the syrupy juice. A dollop of whipped cream goes on top of the berries, and I repeat the layers until the glass is full.

I finish each trifle with extra whipped cream and a few sliced strawberries for garnish, then chill them briefly before serving.

Servings and timing

Serves: 6–8
Preparation time: 20 minutes
Chilling time: 30 minutes (optional)
Total time: 50 minutes

Variations

When I want something lighter, I use angel food cake instead of pound cake.

For a burst of citrus, I add lemon zest to the whipped cream or drizzle a little lemon syrup between layers.

I’ve also mixed in blueberries, raspberries, or blackberries for a more colorful berry trifle.

And when I’m feeling indulgent, I drizzle a layer of strawberry or chocolate sauce in between for an extra punch of flavor.

storage/reheating

I always assemble these trifles close to serving time to keep the textures just right. If I’m prepping ahead, I store the components separately: the cake in a container at room temp, the macerated berries in the fridge, and the whipped cream covered and chilled.

Assembled trifles can sit in the fridge for up to 1 day, but any longer and the cake tends to get too soggy. These aren’t suitable for freezing or reheating.

FAQs

Can I make these in advance?

Yes, I often prepare the components a few hours early and assemble right before serving. If I need to make the full trifles ahead of time, I keep them chilled and serve within a day.

Can I use frozen strawberries?

Fresh is best, but I’ve used thawed frozen strawberries in a pinch. I make sure to drain off any extra liquid to avoid watering down the layers.

What’s the best cake to use?

I usually use pound cake or shortcake, but angel food cake is a great lighter alternative. Even sponge cake or vanilla cupcakes work if that’s what I have on hand.

Can I make this dairy-free?

Yes, I use coconut whipped cream and a dairy-free cake when I need a vegan or dairy-free version. Just make sure the strawberries are sweet enough to carry the flavor.

Do I need a trifle dish?

Not at all. I love making these in individual glasses, mason jars, or even wine glasses for a fancy presentation. Any clear container works to show off those beautiful layers.

Conclusion

Strawberry Shortcake Trifles are a beautiful, refreshing dessert that I come back to every spring and summer. They’re light, flavorful, and look impressive without much effort. Whether I’m making them for a party, a holiday gathering, or just a sunny weekend treat, they always steal the spotlight and leave everyone asking for seconds.

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