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Strawberry Shortcake Trifle

Strawberry Shortcake Trifle
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A layered dessert featuring homemade buttermilk shortcake, macerated strawberries, and lightly sweetened whipped cream. Each spoonful delivers tender cake, juicy berries, and velvety cream for a classic summer treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 1/3 cup heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (for strawberries)
  • 1 teaspoon fresh lemon juice
  • 1 cup heavy cream (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Preheat oven to 400°F / 204°C. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt until combined.
  2. Add cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. This ensures flaky shortcake.
  3. Make a well in the center, add 1/3 cup heavy cream and 1 teaspoon vanilla. Stir with a fork until the dough just comes together; do not overmix. Overworking develops gluten and makes the shortcake tough.
  4. Turn dough onto a lightly floured surface. Pat into a 6-inch square, about 3/4-inch thick. Cut into 4 equal squares (or use a 2.5-inch biscuit cutter). Place squares on prepared baking sheet, spacing 2 inches apart. Brush tops with a little extra cream.
  5. Bake for 12-15 minutes until golden brown and a toothpick inserted into center comes out clean. Transfer to a wire rack to cool completely, about 20 minutes.
  6. While shortcake bakes, prepare strawberries. In a medium bowl, combine sliced strawberries, 2 tablespoons sugar, and lemon juice. Toss gently to coat. Let macerate at room temperature for at least 30 minutes, stirring occasionally, until strawberries release their juices.
  7. For the whipped cream, pour 1 cup heavy cream into a chilled bowl. Add powdered sugar and 1/2 teaspoon vanilla. Using an electric mixer with whisk attachment, beat on medium-high speed until soft peaks form, about 2-3 minutes. Do not overbeat; cream should be billowy, not stiff.
  8. To assemble, cut each cooled shortcake horizontally in half. In 4 serving glasses or bowls (8-10 oz capacity), layer: one shortcake bottom half, spoonful of strawberries with juice, a dollop of whipped cream, then top shortcake half. Finish with more strawberries and a generous swirl of whipped cream.
  9. Garnish with mint leaves if desired. Serve immediately for best texture, or refrigerate up to 2 hours. The shortcake may soften upon sitting; trifle is best enjoyed the same day.

Notes

Store assembled trifle in the refrigerator for up to 2 hours only; longer storage causes the shortcake to become soggy. Not recommended for freezing due to whipped cream and fresh berries. If making ahead, prepare shortcake and macerated strawberries separately, then assemble just before serving. Leftover components: shortcake can be stored in an airtight container at room temperature for up to 2 days; strawberries can be refrigerated for up to 2 days; whipped cream can be refrigerated for up to 4 hours, but re-whip briefly before using.

Nutrition

Keywords: strawberry shortcake trifle, strawberry dessert, layered trifle, homemade shortcake, fresh strawberries, whipped cream, summer dessert, easy trifle, shortcake recipe, berry trifle, party dessert, American classic

Find it online: https://inagartencooks.com/strawberry-shortcake-trifle/