Strawberry shortcake trifle that’s made with a delicious blend of buttery pound cake, sweet whipped cream and juicy strawberries. The perfect no-bake summer dessert to make for a crowd!
I love how fancy a trifle looks, when in reality – it is so easy to make! The different layers of colors and textures are so pretty and taste delicious. Strawberries are my favorite fruit to add to a trifle dessert. They taste amazing in these strawberry shortcake cups, as well as my brownie strawberry trifle.
If I had to choose a favorite fruit, it would definitely be strawberries! They are one of my favorite things about summer. We buy the giant four-pound containers of strawberries all summer long and eat them with almost every meal.
Being the dessert lover that I am, I really love using them to whip up something sweet, too! I love that they are so flavorful that it doesn’t take much to make them into a show-stopping dessert.
This strawberry shortcake trifle is one of our favorite treats! It’s ready in about ten minutes, so easy that the kids can help make it, and it has just a few easy ingredients. It’s a favorite for bringing to parties because it’s so simple and everyone loves it!
How to make a strawberry trifle
Make the whipped cream. You’ll start by beating some heavy cream with a little sugar and vanilla to make a delicious homemade whipped cream.
Chop the strawberries. Next you’ll chop some fresh strawberries. I like to dice them into decently small pieces since the trifle jars are on the smaller side.
Dice the pound cake into cubes. Then you’ll cut your pound cake into cubes. I found these giant pound cake cupcakes at Costco and used three of them, but a regular loaf of pound cake would work great, too.
Layer your strawberry trifles. Next it’s time to start layering! Add some pound cake to each serving glass, top with strawberries, dollop on some whipped cream, and repeat.
In just a few minutes, you have a completely gorgeous and delicious strawberry trifle dessert! Each bite is a delicious blend of buttery pound cake, sweet whipped cream, and juicy strawberries. Really, what could be better than that? Yum!
Serving tips
This recipe makes six individual servings in mini trifle jars. If you’re serving a larger group, you could easily double (or even triple) the recipe and serve it in a glass bowl or trifle dish. I also served mine on top of white paper doilies to give it an extra special touch. Don’t forget to finish them off with a fresh sliced strawberry!
Modifications
- I love to use pound cake, but vanilla cake or angel food cake taste great as well.
- Store bought whipped cream will work too.
- You can even use a cream cheese filling instead of whipped cream if you prefer.
- Can make a chocolate version by using homemade brownies instead of pound cake.
- Can serve in 6 mini trifle jars or double/triple the recipe and serve in a big trifle dish.
Make ahead option
You can assemble the mini trifles up to 3 hours in advance and store in the fridge until ready to serve. Fill them up to the top, but wait to add the last whipped cream layer so it doesn’t get ruined when you cover them with plastic wrap before putting in the fridge. Then add the whipped cream and a fresh sliced strawberry right before serving.
More fresh strawberry desserts:
- Strawberry shortcake biscuits
- No-bake strawberry icebox cake
- Strawberry sour cream cake
- Fresh strawberry pie
- Strawberry cheesecake mousse
Strawberry Shortcake Trifle Recipe
Ingredients
- 1 cup heavy cream
- 3 Tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 loaf pound cake , cut into cubes
- 2 cups strawberries , chopped
Instructions
- In a medium bowl or the bowl of a stand mixer, beat the heavy cream on medium-low speed until light and fluffy. Add the sugar and vanilla, and beat until soft peaks form.
- Next chop the strawberries. Then cut the pound cake into 1-inch cubes.
- To assemble the trifle, divide the pound cake in half and distribute evenly between six individual serving glasses. Sprinkle half the strawberries over the top, then add a dollop of whipped cream. Repeat with remaining pound cake, strawberries, and whipped cream.
Notes
- I love to use pound cake, but vanilla cake or angel food cake taste great as well.
- To make for a crowd, double the recipe and assemble in a glass bowl or trifle dish.
- To make-ahead: Assemble the trifle up to 3 hours in advance and store in fridge until ready to serve.
Recipe and photography contributed by Alicia from The Baker Upstairs for I Heart Naptime.
This is delicious! Perfect for parties or just whenever I want to treat myself!
Light and delicious. Perfect for summertime and a quick dessert.
Everything’s better when served as a trifle. Especially a strawberry shortcake. Excellent recipe!
Love how easy this came together. Made it for a local holiday on Thursday and everyone was raving about the trifle.
I’m so glad it was a hit! Thanks for leaving a comment and review Helene! :)
SO easy, my kids loved this one.
Itz ok if im using banana bread and banana fruit instead of strawberry??
Sounds delicious! It will definitely be a different dessert, but it sounds great! :)
Can you use any bread?
You can use whatever you prefer! :)
I’m so excited that strawberry season is almost upon us. There is nothing better than sweet, fresh strawberries. Thanks for the yummy recipe!!