Strawberry Shortcake Trifle
This strawberry shortcake trifle is easy to make with layers of pound cake, sweet whipped cream and fresh strawberries. This classic dessert is perfect for summer!
Ingredients
Stabilized Whipped Cream
- 2 teaspoons gelatin (unflavored)
- 2 Tablespoons water
- 2 cups heavy cream , cold
- 5-6 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
Strawberry Trifle
- 2 loaves pound cake , cut into 1-inch cubes
- 6 cups strawberries , chopped
Instructions
Stabilized Whipped Cream
- Place a medium-large-sized mixing bowl and the beaters into the freezer for about 15 minutes.
- Dissolve 2 teaspoons gelatin in a small bowl with the water. Let sit a few minutes until thickened. Microwave about 10 seconds until it turns back to liquid.
- Pour 2 cups cream, 5-6 Tablespoons sugar, and 1 teaspoon vanilla into the chilled bowl. Beat on low until the ingredients are mixed together, then beat on high until a soft peak forms, about 1 to 2 minutes.
- Slowly mix in the liquid gelatin while the beaters are on. Beat until a stiff peak forms.
Strawberry Trifle
- To assemble the trifle, distribute half of the pound cake into the bottom of the trifle. Sprinkle half the strawberries over the top, then add a dollop of whipped cream.
- Repeat with remaining pound cake, strawberries, and whipped cream until complete.
Notes
Strawberry Trifle Cups: To assemble in individual cups, distribute half the pound cake evenly between 12 serving glasses. Sprinkle half the strawberries over top, add a dollop of whipped cream, then repeat layers.
Variations: Pound cake works best for structure, but vanilla or angel food cake also work well. You can also swap the strawberries for blueberries or raspberries. For a syrupy strawberry layer, sprinkle sugar over the sliced berries and let sit for 15 minutes before adding.
Make-ahead: Assemble up to 2 hours in advance and refrigerate until ready to serve. Wait to add the whipped cream on top. Best served the same day.
Whipped cream: Stabilized whipped cream (or homemade Cool Whip) is worth the extra effort, but store-bought works in a pinch. Regular whipped cream also works, though it tends to fall faster.
Nutrition
Calories: 217kcal, Carbohydrates: 14g, Protein: 3g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 54mg, Sodium: 17mg, Potassium: 178mg, Fiber: 2g, Sugar: 12g, Vitamin A: 710IU, Vitamin C: 51mg, Calcium: 46mg, Iron: 0.4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
