Strawberry Shortcake Trifle

This showstopper strawberry shortcake trifle is filled with tender white chocolate-covered cake bites, a creamy vanilla filling and fresh strawberries. It's easy to make, easy to assemble and a crowd pleaser wherever you serve it.

We are obsessed with trifles after a fun dessert; try this brownie trifle next!

This delicious strawberry shortcake trifle does ultimate Easter dessert! Mite and moist bite of cake sandwiched between a fluffy, vanilla flavor sauce and sweet sugar strawberries. It doesn't get much better than that 🙂

There is nothing like traditional strawberry shortcake with homemade biscuits, but this trifle has quickly competed even with a traditional shortcake for popularity in my home.

How to make a strawberry shortcake trifle

Make the cake: we use a shortcut – and cake mix! My personal favorite for this recipe is Betty Crocker & # 39; s Super Moist Lemon Cake Mix (15.25 ounces) (not sponsored).

  • We "cure" the cake mix to make it even more flavorful and moist by adding sour cream, extra oil, a pudding mix, more egg. vanilla extract, and white chocolate potato chips. You won't believe how good this cake tastes – really bakery style! I also like to use buttermilk in the cake mix, but if you don't have it available, we've also tested with water that works so well.
  • If you're not a fan of lemon, we've also tried (and love) Betty Crocker & # 39; s Super Moist French Vanilla Cake Mix (15.25 ounces); it can perfectly replace the lemon cake mix.
  • If you do not want to use a box mix at all, use your favorite vanilla or lemon cake made in a 9 × 13 pan.
  • Number one tip: make the cake the night before! This trifle works best with fully cooled cake, and the cake becomes more flavorful and moist when sitting out overnight.

Make vanilla sauce: the vanilla sauce couldn't be easier; it's basically a jazzed up whipped cream!

  • I recommend semi-; 1% is what I personally use in this recipe
  • You want to make sure you use it firm sweetened condensed milk (not low in fat, not evaporated milk) for best results in this vanilla sauce. Also regular (not sugar free, not low fat) pudding mix.

Make sugared strawberries: these strawberries are the easiest part! We toss strawberries and sugar together until they become juicy and the sweetness intensifies.

  • Use freshest and ripest strawberry available. If your strawberries are already pretty natural sweet, feel free to reduce the sugar.

Strawberry Shortcake Trifle tips & variations

  • Change the berries up: You can use a medley of berries instead of just strawberries. Try strawberries and blackberries or blueberries for fun July 4th themed desserts.
  • Put the cake up: try to use Angel food cake dice or pound cake dice instead of the cake.
  • Let the cake cool completely before adding: The cream layer is cold so you don't want hot (or hot) cake melting that cream layer. I recommend making the cake the night before; the trifle always turns out the best in this way!
  • Don't forget to line the cake pan with parchment paper: Food52 breaks down how to make it perfect! If you do not have parchment paper, grease the pan with nonstick spray.

More fruit-filled dessert recipes:

Strawberry Shortcake Trifle

This unforgettable strawberry shortcake trifle is filled with tender white chocolate-covered cake bites, a creamy vanilla filling and fresh strawberries. It's easy to manufacture, easy to assemble and a crowd pleaser wherever you serve it.

Course: Dessert

Food: American

Keywords: strawberry shortcake trifle

Servings: 10-12 servings

ingredients

Lemon OR Vanilla Cake

  • 3 large eggs
  • 3/4 cup full fat cream fraiche
  • 3/4 cup of melted coconut oil or canola / vegetable oil
  • 1 tablespoon pure vanilla extract
  • 1 box (15.25 ounces) 15.25 ounces Super Moist Lemon OR French vanilla cake mix (Betty Crocker makes this; I use the lemon cake for this trifle)
  • 1 pack (3.4 ounces) instant vanilla pudding mixture (non-sugar free) (dry – do not prepare)
  • 1 cup chopped white chocolate chips
  • 1/2 cup of milk (or you can use hot water)

Cream layers

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla paste (or pure vanilla extract)
  • 1 can (14 ounces) full fat sweetened condensed milk
  • 1/2 cup 1% milk foam is okay, do not use whole or 2%
  • 1 pack (3.4 oz) instant vanilla pudding (dry – do not prepare packing instructions)

Sugary strawberries

  • 2 pounds of fresh strawberries
  • 1/2 cup sugar (reduce if strawberries are already pretty sweet)
  • Optional: fresh mint for garnish

Instructions

  1. CAKE: Line a 9 x 13 inch metal pan with parchment paper (I add an overhang). Parchment paper is important for easy removal of the cake to chop the trifle. Lightly grease the parchment paper with nonstick spray. If you do not have parchment paper, grease the pan with nonstick spray. Preheat oven to 350 degrees F. Whisk 3 eggs with a fork in a large bowl. Add 3/4 cup of crème fraiche, 3/4 cup of oil and 1 tablespoon of vanilla extract. Stir until completely combined. Add lemon (or vanilla) cake mix, vanilla pudding mix and coarsely chopped 1 cup white chocolate chips. Touch. Add 1/2 cup of cow's milk (or water) and mix until just combined. Pour the dough into the prepared pan and bake according to the packing instructions for a 9 x 13 pan. Test that the cake is done inserting a toothpick in the middle; if it comes dry or with moist crumbs, the cake is done! Let the cake cool in the pan, preferably overnight. I cover the cooled cake with plastic wrap and let it sit out overnight. When the cake is ready to use the trifle, cut the cake into 1 inch cubes and use a metal spatula to remove the cubes from the pan.

  2. STRAWBERRY: Remove the strawberries tops and stems and thin slice. Add to a large bowl. Top with 1/2 cup of sugar (less if using sweet strawberries) and stir gently to combine. Place in the fridge for 30 minutes and toss at least once or twice more. Drain any accumulated liquid before adding the strawberries.

  3. CREAM: Add 1 cup heavy cream, 2 tablespoons powdered sugar and 1 teaspoon vanilla paste (or extract) to a stand mixer fitted with whisk attachment. Whip on low speed to combine. Gradually increase to high speed until medium to stiff peaks are formed, approx. 2-4 minutes. Follow closely to avoid hitting too much. In a separate large bowl, mix 1 can of sweetened condensed milk and 1/2 cup of 1% milk. With hand mixers, beat the pudding mixture until combined. Gently fold a whipped cream with a spatula into condensed milk and pudding. Fold until smooth and combined.

  4. GATHER: Place 1/3 (just eyeball it!) Of cake pieces at the bottom of the trifle. Cover with 1/3 of the cream and then 1 layer 1/3 of the strawberries. Repeat layers: cake, cream, strawberries. Repeat the layers one last time: cake, cream, strawberries. Serve immediately. Decorate if desired with fresh mint.

recipe Notes

I recommend eating the trifle right after it's gathered. Here's how to make the trunk components ahead of time:

  • Wash the strawberries a few hours or up to a day in advance. Dry thoroughly and then store in the refrigerator. Add sugar for one hour before serving and leave the strawberries at room temperature.
  • Prepare the cake up to TWO days in advance. Cut into 1-inch pieces and store in an airtight container at room temperature until ready to use.
  • Prepare the cream filling a few hours in advance. Store in an airtight container in the refrigerator. (It thickens a lot when seated; this is just fine, it will taste the same!)
  • With all the pre-made components, the assembly goes fast – especially if you can get hold of a few helpers when you put it together!
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