Easy Creamy Strawberry Shortcake Trifle Recipe Perfect for Summer Desserts
A quick and easy no-bake dessert combining layers of buttery pound cake, macerated fresh strawberries, and a light creamy mixture, perfect for summer gatherings.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 large store-bought shortcake or pound cake (8–10 oz), cut into bite-sized cubes
- 2 cups heavy whipping cream, chilled
- 1/4 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 4 oz cream cheese, softened (optional but recommended)
- 1 teaspoon lemon zest
- Fresh mint leaves for garnish
Instructions
- Macerate the Strawberries (10 minutes): In a medium bowl, combine sliced strawberries with granulated sugar. Toss gently and let sit at room temperature for about 10 minutes to draw out juices.
- Prepare the Cream Base (15 minutes): Beat softened cream cheese until smooth. Add heavy whipping cream, powdered sugar, vanilla extract, and lemon zest. Whip on medium-high speed until soft peaks form, being careful not to overwhip.
- Cut the Cake (5 minutes): Slice shortcake or pound cake into roughly 1-inch cubes. Optionally, lightly toast cubes in a 350°F oven for 5 minutes to add structure.
- Assemble the Trifle (10 minutes): In a trifle bowl, layer cake cubes, spoon macerated strawberries with syrup, then spread a layer of the creamy mixture. Repeat layers until bowl is filled, finishing with cream on top.
- Chill and Garnish (At least 2 hours): Cover and refrigerate for at least 2 hours. Before serving, garnish with fresh mint leaves and whole strawberries.
Notes
Whip cream to soft peaks to avoid runny or grainy texture. Macerate strawberries for at least 10 minutes to release juices. Optionally toast cake cubes to prevent sogginess. Assemble the night before for deeper flavor but expect softer cake. Substitute coconut cream and vegan cream cheese for dairy-free version. Use gluten-free cake for gluten-free option.
Nutrition
- Serving Size: 1/8 of the trifle bo
- Calories: 320
- Sugar: 18
- Sodium: 150
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
Keywords: strawberry shortcake, trifle, summer dessert, easy dessert, no bake, creamy dessert, pound cake, fresh strawberries