Description
Strawberry Shortcake Trifle is the no-bake, crowd-pleasing dessert that looks party-fancy but comes together with simple layers: fluffy cake cubes, a tangy-sweet cream layer, and glossy strawberries (half cooked into a quick sauce, half folded in fresh). Chill it until “shortcake-ish,” then scoop big servings straight from the bowl.
Ingredients
1 large angel food cake or pound cake, cut into 1–1.5-inch cubes
2 quarts fresh strawberries, divided
1 cup granulated sugar (for strawberries)
3 Tbsp cornstarch
1 Tbsp fresh lime or lemon juice
16 oz cream cheese, softened (optional)
¾ cup granulated sugar (for cream layer)
8 oz whipped topping or 2 cups heavy cream + 2–3 Tbsp powdered sugar (whipped to stiff peaks)
Pinch of salt
1 tsp vanilla extract (to taste)
Instructions
Make strawberry sauce: In a saucepan, combine half the strawberries, 1 cup sugar, cornstarch, and citrus juice. Bring to a gentle bubble, stirring until thick and glossy. Cool completely.
Fold in fresh berries: Slice remaining strawberries and stir into the cooled sauce.
Make cream layer: Beat cream cheese (if using) with ¾ cup sugar until fluffy. Fold in whipped topping (or whipped cream), vanilla, and a pinch of salt.
Assemble: Layer cake → cream → strawberries in a trifle bowl. Repeat, ending with strawberries on top.
Chill: Cover and refrigerate at least 1 hour (2+ hours is best).
Serve: Let sit 10 minutes at room temp, then scoop and enjoy.
Notes
Cool the berry mixture completely before layering so the cream doesn’t melt.
Angel food = lighter; pound cake = richer and sturdier.
Best texture is day 1–2; by day 3 the cake gets very soft.
If the top looks “sad,” add a quick swoosh of fresh whipped cream + extra berries.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American