Easy Homemade Strawberry Shortcake Trifle
A quick and easy summer dessert featuring layers of pound cake, macerated fresh strawberries, and whipped cream, perfect for gatherings or a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (optional toasting)
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 pound store-bought or homemade pound cake, cut into 1-inch cubes
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 1/2 cups heavy whipping cream, chilled
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened (optional)
- 2 tablespoons powdered sugar
Instructions
- Macerate the strawberries by tossing them with granulated sugar in a medium bowl. Let sit at room temperature for about 10 minutes to release juices.
- Chill mixing bowl and beaters if possible. Beat heavy whipping cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form. If using cream cheese, beat it separately until smooth and fold gently into whipped cream.
- Cut pound cake into 1-inch cubes. Optionally, toast cubes lightly in a 350°F oven for 5 minutes to add firmness.
- Assemble the trifle by layering pound cake cubes, macerated strawberries, and whipped cream in a trifle bowl or individual glasses. Repeat layers, finishing with whipped cream on top.
- Refrigerate the assembled trifle for at least 1 hour before serving to allow flavors to meld and cake to soften.
Notes
Use chilled equipment for whipping cream to achieve soft peaks. Toast pound cake cubes if very fresh to prevent sogginess. Assemble just before serving for best presentation if preparing ahead. For dairy-free, use coconut cream and vegan pound cake. Macerate strawberries and whip cream simultaneously to save time.
Nutrition
- Serving Size: About 1 cup (240 ml)
- Calories: 280
- Sugar: 18
- Fat: 15
- Carbohydrates: 30
- Protein: 4
Keywords: strawberry shortcake, trifle, summer dessert, easy dessert, pound cake, whipped cream, fresh strawberries