Strawberry Shortcake Trifle
A delightful layered dessert featuring fluffy whipped cream, soft cake, and juicy strawberries, perfect for family gatherings or cozy evenings.
Ingredients
Main Ingredients
- 4 cups Strawberries, sliced Fresh, preferably
- 1 pound Shortcake or Pound Cake, cut into bite-sized pieces
- 3 cups Whipped Topping Can be homemade or store-bought
- 1 teaspoon Vanilla Extract For added flavor
- 2 tablespoons Sugar To taste, for the strawberries
- Mint Sprigs For garnish (optional)
Instructions
Preparation
- Wash and slice the strawberries. Mix them with sugar in a bowl and let them sit for about 10-15 minutes to create a natural syrup.
- If using a homemade shortcake or pound cake, cut it into bite-sized pieces. If store-bought, you can skip this step.
Layering
- In a large trifle dish or individual serving cups, start layering by adding a layer of cake pieces.
- Follow the cake with a generous scoop of the prepared strawberries with their syrup.
- Next, add a layer of whipped topping.
- Continue to repeat layering with cake, strawberries, and whipped topping until the dish is full.
Finishing Touch
- If there's extra whipped topping, feel free to add a dollop on top and finish with mint sprigs for a pop of color.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Notes
For perfect results, ensure that strawberries marinate for 15 minutes. Use sponge cake or ladyfingers as substitutions. Store covered in the refrigerator for up to 3 days, but best enjoyed fresh.