Oh, you guys, get ready for pure dessert bliss! There’s something magical about a dessert that you can see all its delicious layers, right? And when it comes to layered treats, my absolute favorite has to be this Strawberry Shortcake Trifle. It’s like a party in a bowl, seriously! This isn’t your complicated, bake-all-day kind of dessert. Nope, this recipe is all about simple ingredients coming together to create something truly spectacular that everyone just goes nuts for. It’s my go-to when I want something impressive without spending hours in the kitchen!

Why You’ll Love This Strawberry Shortcake Trifle

Seriously, this dessert is a winner for so many reasons. You’re going to want to make this again and again!

Super Easy to Make: No baking required! You can whip this up in no time, making it perfect for weeknights or last-minute guests.
Crowd Pleaser: Everyone loves strawberries and cream, and this trifle delivers that classic combo in drool-worthy layers.
So Pretty! The layers look absolutely stunning, making it a real showstopper for any table.
Customizable: You can totally tweak it to your liking – I’ll share some ideas later!
Perfect Make-Ahead: It actually gets better after chilling for a bit, so you can prep it hours ahead of time.

Ingredients for Your Strawberry Shortcake Trifle

Alright, let’s talk about what makes this Strawberry Shortcake Trifle so amazing. It’s all about these simple, fresh ingredients that just sing together.

For Those Luscious Strawberries:

1 pound fresh strawberries, hulled and sliced (use the ripest ones you can find!)
1/4 cup granulated sugar
1/4 cup water

For the Dreamy Cream Cheese Filling:

8 ounces cream cheese, make sure it’s softened, like really soft!
1/2 cup powdered sugar (also known as confectioners’ sugar)
1 teaspoon vanilla extract – the good stuff!
1 1/2 cups heavy whipping cream, nice and cold is key here
2 tablespoons granulated sugar (for the whipped cream part)
1 teaspoon vanilla extract (yes, a little more vanilla!)

And the Star Base:

1 (10.75 ounce) package pound cake, cut into nice 1-inch cubes. Store-bought is totally fine, no one will ever know!

You can totally jazz up the strawberry layer by adding some homemade strawberry whipped cream or even a swirl of strawberry cream cheese frosting if you’re feeling fancy, but this basic setup is fantastic on its own!

How to Make the Perfect Strawberry Shortcake Trifle

Okay, ready to assemble this beauty? It’s honestly so straightforward, you’ll be amazed at how professional it looks!

Step 1: Get Those Strawberries Juicy!

First things first, let’s get those strawberries ready to mingle. In a medium bowl, toss your sliced strawberries with 1/4 cup of sugar and a little splash of water. Give it a good stir and let them hang out for about 15 minutes. You’ll see them start to release all their gorgeous, syrupy juices. This happens while we prep the other stuff, so it’s perfect multitasking!

Step 2: Whip Up That Cream Cheese Filling

Now, grab a big bowl. Beat that softened cream cheese until it’s super smooth. Then, beat in the powdered sugar and 1 teaspoon of vanilla extract until you have a nice, dreamy mixture. Seriously, no lumps allowed!

Step 3: Make the Fluffy Whipped Cream

In a *separate* bowl – and trust me, clean bowls are your friend here – whip up the cold heavy cream. Add the 2 tablespoons of sugar and the other teaspoon of vanilla. Whip it until you get those lovely stiff peaks. You know, when you lift the beater, the cream stands straight up, not flopping over. That’s what you want!

Step 4: Gently Combine Everything

Okay, time to bring the cream cheese mixture and the whipped cream together. This is where you need to be gentle! Fold the whipped cream into the cream cheese mixture. Just stir it in GENTLY until it’s combined. You don’t want to deflate all that lovely air we just whipped in!

Step 5: Layer Up for Glory!

Grab your beautiful trifle bowl or even some cute individual glasses. Start with a layer of those pound cake cubes on the bottom. Then, spoon over some of that juicy strawberry mixture, making sure to get some of the delicious juice too! After the strawberries, add a generous layer of our amazing cream cheese filling.

Step 6: Keep Going!

Repeat those layers – cake, strawberries, cream – until you’ve used up all your yummy ingredients. Make sure you end with a lovely top layer of that creamy goodness. It makes for such a nice finish!

Step 7: Chill Out

This is the hardest part: waiting! Pop the whole thing in the fridge for at least an hour before you serve it. This lets all those flavors meld together and makes the trifle nice and firm. Trust me, patience pays off!

If you love strawberry shortcake vibes, you might also go crazy for these strawberry shortcake waffles or even this no-bake strawberry eclair cake!

Tips for the Best Strawberry Shortcake Trifle

Alright, listen up, because a few little tricks can take your Strawberry Shortcake Trifle from good to absolutely unforgettable. These are the secrets I swear by!

Chill Out Your Cream: Seriously, for the fluffiest whipped cream, make sure your heavy whipping cream is COLD. Like, straight-from-the-fridge cold. I even pop my bowl and beaters in the freezer for a few minutes beforehand sometimes. It makes all the difference in getting those gorgeous stiff peaks. If you ever need a last-minute whipped cream fix, check out my tips on how to make heavy cream at home!

Don’t Overmix the Filling: When you fold that whipped cream into the cream cheese mixture, be gentle! You want to keep all that airy fluffiness. Just fold until it’s *barely* combined. A few streaks are totally fine and happen naturally.

Taste Your Strawberries: Strawberries can be sweet or a little tart. Give your macerated berries a taste before layering. If they’re on the zippier side, toss in another tablespoon of sugar. Conversely, if they’re super sweet, you might back off a tiny bit.

Let it Chill: I know waiting is hard, but chilling this trifle is non-negotiable! That hour (or even two!) in the fridge lets everything settle and marry beautifully. The pound cake soaks up some of those yummy juices, and the whole thing firms up perfectly.

Variations for Your Strawberry Shortcake Trifle

Love this Strawberry Shortcake Trifle but want to switch things up? I get it! It’s fun to play around. You could swap out the pound cake for fluffy angel food cake cubes, or even use delicate ladyfingers. For a different fruity vibe, try mixing in some raspberries or even blackberries! If you’re feeling a little fancy, a tiny splash of limoncello in the strawberry mixture would be AMAZING (like a lemon twist!), or maybe some amaretto. The possibilities are endless!

Serving and Storing Your Strawberry Shortcake Trifle

Okay, the hardest part is over – it’s chilled and ready! You want to serve this gorgeous Strawberry Shortcake Trifle cold, so make sure it’s had at least that hour in the fridge. Garnish with a few fresh mint sprigs just before serving; it adds such a pretty pop of green and a lovely fresh aroma. If you happen to have any leftovers (which is rare in my house!), just cover the trifle bowl tightly with plastic wrap. You can keep it in the refrigerator for up to 2 days. Honestly, the cake layers might get a *little* softer the second day, but it’s still super delicious!

Frequently Asked Questions About Strawberry Shortcake Trifle

Can I use store-bought pound cake for this trifle?

Absolutely! That’s one of the best things about this Strawberry Shortcake Trifle – convenience! Store-bought pound cake works perfectly and saves you a ton of time. Just make sure to cut it into nice, bite-sized cubes.

What’s the best way to get stiff peaks for the whipped cream?

The key is making sure your heavy whipping cream is super cold! I always try to chill my cream, bowl, and even the beaters for a bit before whipping. Then, just whip until you see those lovely, stiff peaks that hold their shape. It makes all the difference for that light and airy texture!

How long does the strawberry mixture need to sit?

We let the sliced strawberries sit with the sugar and water for about 15 minutes-ish. This step is great because it happens while you’re busy with the cream cheese and whipped cream, and it helps those strawberries release their delicious juices. That juicy syrup is pure gold for soaking into the cake!

Can I make this Strawberry Shortcake Trifle ahead of time?

You sure can! In fact, I kind of prefer it when it’s had a little time to chill. You can assemble it a few hours before serving, or even the night before. Just make sure it’s covered tightly and kept in the refrigerator. The flavors get even better!

Can I add other fruits to this trifle?

Definitely! While strawberries are the star, feel free to mix in other berries like raspberries or blueberries. You could even add sliced peaches in the summer. Just make sure to adjust the sugar based on the sweetness of whatever fruit you choose.

Nutritional Information

Just so you know, the numbers below are just estimates for your wonderful Strawberry Shortcake Trifle. They can totally change depending on the brands you use and exactly how much goes into each serving.

Serving Size: 1 serving
Calories: 450
Sugar: 35g
Sodium: 150mg
Fat: 28g
Saturated Fat: 17g
Carbohydrates: 45g
Protein: 5g

Strawberry Shortcake Trifle

Author: memorecipes.com
Total Time: 25 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A layered dessert featuring strawberries, cake, and cream.

Ingredients

Scale

1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1/4 cup water
1 (10.75 ounce) package pound cake, cut into 1-inch cubes
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Fresh mint sprigs for garnish (optional)

Instructions

In a medium bowl, combine sliced strawberries, 1/4 cup granulated sugar, and water. Let stand for 15 minutes, stirring occasionally, until strawberries release their juices.
In a large bowl, beat softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth.
In a separate bowl, whip heavy cream with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until just combined.
In a trifle bowl or individual serving glasses, layer the ingredients: start with a layer of pound cake cubes, followed by a layer of the strawberry mixture (including juice), and then a layer of the cream cheese mixture.
Repeat the layers until all ingredients are used, ending with a layer of the cream cheese mixture.
Chill for at least 1 hour before serving. Garnish with fresh mint sprigs if desired.

Notes

For a quicker version, you can use store-bought pound cake and pre-made whipped topping.
Adjust the amount of sugar in the strawberries based on their sweetness.
Ensure all dairy ingredients are cold for best whipping results.

Prep Time: 25 min
Cook Time: 0 min
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 35g
Sodium: 150mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

Keywords: strawberry trifle, shortcake trifle, layered dessert, no-bake dessert, easy dessert, fruit dessert