Name: Easy Strawberry Shortcake Trifle Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup All-purpose flour; 1 1/2 TBSP Cornstarch; 1/4 tsp Salt; 1/4 tsp Baking soda; 1/4 tsp Baking powder; 6 TBSP Unsalted butter, room temperature; 1/2 cup White granulated sugar; 1 Zest of a small lemon; 3/4 tsp Pure vanilla extract; 2 Large eggs, room temperature; 1/2 cup Sour cream, room temperature; 1 lb Strawberries, rinsed, dried, and cut into small cubes; 2 TBSP White granulated sugar; 4 oz Cream cheese, room temperature; 1/2 tsp Pure vanilla extract; 3/4 cup Powdered sugar, sifted; 1 cup Heavy cream, cold

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Few desserts scream summer quite like Easy Strawberry Shortcake Trifle. This show-stopping treat blends fluffy homemade lemon cake with sweet whipped cream cheese and juicy strawberries. Every spoonful is a burst of sunshine, perfectly layered for maximum flavor and fun. It’s a fuss-free way to share the classic strawberry shortcake experience—no fancy tools or complicated steps—just beautiful layers of sweet, tart, and creamy goodness!

Easy Strawberry Shortcake Trifle Recipe - Recipe Image

Ingredients You’ll Need

For this Easy Strawberry Shortcake Trifle, you only need a handful of simple pantry staples and fresh berries. Each ingredient plays a vital role in creating dessert magic, whether it’s adding tang, richness, or that irresistible pop of color.

All-purpose flour: Provides the classic, tender structure for the lemon cake base.
Cornstarch: Ensures the cake turns out extra soft and light every time.
Salt: Just a pinch brings out all the sweet and tart flavors—don’t skip it!
Baking soda: Adds lift, making each cake layer airy and moist.
Baking powder: Gives the cake that delicate, fluffy crumb.
Unsalted butter: Softened butter adds rich flavor and moisture.
White granulated sugar: Balances the lemon’s zing and sweetens both cake and strawberries.
Zest of a small lemon: Fragrant zest infuses the whole cake with fresh citrusy notes.
Pure vanilla extract: A splash of vanilla deepens every bite with comforting aroma.
Large eggs: Room temperature eggs help the cake rise and hold its shape.
Sour cream: Adds tang and keeps the cake meltingly moist.
Strawberries: Vibrant, ripe berries star as the trifle’s juicy crown jewel.
Powdered sugar: Gives the cream cheese filling its silky smooth sweetness.
Cream cheese: Room temperature cream cheese makes for the dreamiest, lushest filling.
Heavy cream: Cold heavy cream ensures the filling whips up light and fluffy.

How to Make Easy Strawberry Shortcake Trifle

Step 1: Bake the Lemon Cake

Start by preheating your oven to 350°F and spraying a 9×9-inch pan with nonstick baking spray. Sift together the flour, cornstarch, salt, baking soda, and baking powder in a medium bowl, then set that aside. In another bowl, cream the softened butter and sugar together for a solid minute until everything looks pale and fluffy. Add the zest of your lemon and vanilla extract, blending until combined. Next, add your eggs one at a time, mixing well and scraping down the sides of the bowl. Gradually add the dry ingredients, alternating with the sour cream until everything is smooth. Pour your batter into the prepared pan and bake for 13 to 18 minutes. You’ll know it’s done when the edges look golden and a toothpick comes out clean. Let it cool in the pan for 10 minutes, then move it to a wire rack to cool fully. Pop it in the freezer for 10 minutes to make assembly a breeze!

Step 2: Prepare the Strawberries

With the cake cooling, dice your freshly washed and dried strawberries into small cubes—think perfect bites for scooping later! Toss them in a bowl with a sprinkle of sugar and let them sit for five minutes. This little rest draws out their juices and amps up their berry sweetness, ensuring every layer of your Easy Strawberry Shortcake Trifle is succulent and flavorful.

Step 3: Make the Whipped Cream Cheese

Grab your mixer and beat the softened cream cheese for about a minute until super smooth. Add sifted powdered sugar and vanilla, mixing again until velvety. Switch to a whisk attachment, then pour in the cold heavy cream. Beat on high until you see firm, billowy peaks—this means it’s ready to swirl into your trifle!

Step 4: Assemble the Trifles

Now for the fun part: assembly! Use a biscuit cutter or a knife to cut circles of lemon cake that suit the size of your serving jars or glasses. Start with a cake layer snug at the bottom, followed by a layer of syrupy strawberries, then pipe or spoon on an even layer of whipped cream cheese. Repeat these layers so you get repeating stripes of color and texture. Cover and refrigerate the trifles until you’re ready to serve.

How to Serve Easy Strawberry Shortcake Trifle

Garnishes

You can never have too much fun garnishing these trifles. Top each one with a generous cloud of whipped cream, a few extra fresh strawberry slices, and for a pop of color, maybe add a sprig of mint or a dusting of lemon zest. These final touches make each serving look like it came straight from a dreamy summer picnic.

Side Dishes

Serve Easy Strawberry Shortcake Trifle with a glass of iced tea, a flute of sparkling wine, or even alongside a cheese board for a balance of sweet and savory. If you’re making these for brunch, try pairing with an egg casserole or fluffy scones for a truly memorable spread.

Creative Ways to Present

Individual mason jars or clear parfait glasses turn this dessert into a pretty, portable treat that’s perfect for picnics or outdoor parties. For a whimsical twist, create mini trifles in shot glasses for a dessert bar, or layer everything in one giant trifle bowl for a family-style centerpiece. However you serve it, you just can’t go wrong.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Easy Strawberry Shortcake Trifle, just cover the glasses or bowls tightly and store them in the fridge. They’ll stay delicious for up to two days—it’s a great make-ahead option for gatherings or summer celebrations.

Freezing

While you can freeze the lemon cake before assembly, assembled trifles don’t freeze well because the cream and berries can get watery. Freeze just the cake, wrapped tightly, for up to a month; then thaw, layer, and serve with fresh strawberries and cream when you’re ready.

Reheating

No need to reheat this dessert—the beauty of Easy Strawberry Shortcake Trifle is its chilled, refreshing layers! If you’ve frozen the cake, allow it to thaw at room temperature before assembling the trifles with the strawberries and whipped cream cheese.

FAQs

Can I use store-bought cake to save time?

Absolutely! If you’re in a hurry, a quality store-bought pound cake or angel food cake works beautifully. Just layer as directed for the full Easy Strawberry Shortcake Trifle experience, no oven required.

What other fruits can I use besides strawberries?

Feel free to swap in blueberries, raspberries, or a mix of seasonal berries for a fun twist. Peaches, nectarines, or mango can also be delicious for a tropical variation!

How far ahead can I assemble the trifle?

You can assemble the trifle up to 6 hours in advance. Any longer and the cake can start to get too soft, but the flavors will still be lush and delicious.

Can I make this dessert gluten-free?

Yes! Substitute your favorite gluten-free flour blend in the lemon cake recipe. Check that baking powder and other packaged ingredients are gluten-free, and you’re good to go.

How do I keep the cream cheese layer fluffy?

Make sure your cream cheese is at room temperature before beating, and that the heavy cream is cold when you whip it. These little steps help make the whipped cream cheese perfectly light for layering in your Easy Strawberry Shortcake Trifle.

Final Thoughts

If you’re searching for a fuss-free dessert that looks gorgeous and tastes like summer in every bite, you must give Easy Strawberry Shortcake Trifle a try. It’s a guaranteed crowd-pleaser, brimming with flavor, and secretly simple to make. Gather your favorite people, whip up a batch, and soak up those sweet moments together—dessert doesn’t get much better than this!