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Strawberry Shortcake Trifles

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Strawberry Shortcake Trifles are a beautiful, no-bake dessert made with juicy macerated strawberries, buttery pound cake, and layers of fluffy whipped cream. Served in individual cups or a trifle dish, this light and refreshing treat is ideal for summer parties, holidays, or make-ahead entertaining.

Ingredients

  • 1 lb fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract (divided)
  • 12 oz pound cake or shortcake, cubed
  • 1 1/2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 4 oz mascarpone cheese or cream cheese (optional, for richness)

Instructions

  1. Place sliced strawberries in a bowl with granulated sugar and 1/2 tsp vanilla extract. Stir and let macerate for 15–30 minutes until juicy.
  2. Cut pound cake into small cubes and set aside.
  3. In a mixing bowl, whip heavy cream, powdered sugar, and remaining vanilla extract until soft peaks form. Fold in mascarpone or cream cheese if using.
  4. In individual cups or a large trifle bowl, layer pound cake cubes, macerated strawberries with their juices, and whipped cream. Repeat layers to fill the container.
  5. Top with a final layer of whipped cream and garnish with additional sliced strawberries.
  6. Chill for 30 minutes if desired before serving for a firmer texture.

Notes

  • Swap pound cake with angel food cake for a lighter variation.
  • Add lemon zest or a drizzle of citrus syrup for extra freshness.
  • Mix in other berries like blueberries or raspberries for a medley effect.
  • Drizzle chocolate or strawberry sauce between layers for added decadence.
  • Best served within 24 hours to avoid sogginess.

Nutrition

Find it online: https://recipesbyliza.com/strawberry-shortcake-trifles/