Fresh Strawberry Shortcake Trifle Recipe with Easy Homemade Whipped Cream
A quick and easy dessert layering fresh strawberries, store-bought pound cake, and homemade whipped cream for a light, indulgent treat perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (optional toasting)
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (for macerating strawberries)
- 1 store-bought pound cake (about 12 ounces or 340 grams), cut into 1-inch cubes
- 1 cup (240 ml) heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- Optional: fresh mint leaves for garnish
- Optional: 1 teaspoon lemon zest (mixed into strawberries)
Instructions
- Macerate the strawberries by tossing sliced strawberries with 2 tablespoons sugar and lemon zest if using in a medium bowl. Let sit at room temperature for 10 minutes.
- Cut the pound cake into 1-inch cubes. Optionally, lightly toast cubes in a 350°F (175°C) oven for 5 minutes and let cool.
- Chill mixing bowl and beaters in freezer for a few minutes. Pour cold heavy whipping cream into bowl, add powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form, about 5-7 minutes.
- Assemble the trifle by layering one-third of the pound cake cubes at the bottom of a trifle bowl. Spoon half of the macerated strawberries and juice over the cake. Add one-third of the whipped cream. Repeat layers with remaining strawberries and whipped cream. Finish with a final layer of pound cake and a dollop of whipped cream on top.
- Garnish with fresh mint leaves or whole strawberries if desired. Chill in refrigerator for at least 30 minutes before serving to let flavors meld. Can be served immediately if short on time.
Notes
Chill the mixing bowl and beaters before whipping cream for best results. Do not overbeat the cream to avoid turning it into butter. Macerate strawberries with sugar to bring out natural juices. Toast pound cake cubes lightly for added texture if desired. Store trifle covered in refrigerator up to 2 days; texture softens over time.
Nutrition
- Serving Size: About 1 cup (240 gra
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
Keywords: strawberry shortcake, trifle, whipped cream, easy dessert, quick dessert, summer dessert, pound cake, fresh strawberries