Easter Strawberry Shortcake Trifle
This Easter Strawberry Shortcake Trifle is a light and festive spring dessert made with layers of soft cake cubes, juicy macerated strawberries, and fluffy homemade whipped cream. Served in a glass trifle bowl, the beautiful layers make it perfect for Easter dinner, spring gatherings, or any celebration where you want an easy but impressive dessert.
Equipment
- large mixing bowl
- electric mixer or hand mixer
- knife
- cutting board
- large glass trifle bowl or trifle dish
- spatula or spoon for layering
Ingredients
- 1 pound pound cake or vanilla sponge cake, cut into cubes
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- whole strawberries for garnish (optional)
- mint leaves for garnish (optional)
- white chocolate shavings for garnish (optional)
Instructions
- Place the sliced strawberries in a bowl. Add the granulated sugar and lemon juice, then gently stir. Let the strawberries sit for about 15 minutes so they release their juices and become sweeter.
- In a mixing bowl combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat the mixture until soft peaks form and the whipped cream becomes light and fluffy.
- In a large glass bowl or trifle dish, start layering the dessert with cake cubes, then a layer of strawberries with some of their juices, followed by a layer of whipped cream. Repeat the layers until the bowl is full, finishing with whipped cream on top.
- Decorate the top with fresh strawberries, mint leaves, and white chocolate shavings if desired. Refrigerate the trifle for at least 1 hour before serving so the flavors blend together.
Notes
Use ripe strawberries for the best flavor and natural sweetness. Cut the cake into even cubes so the layers look neat and uniform in the trifle bowl. Chill the dessert for at least 1 hour before serving so the flavors blend together and the cream holds its shape. For a vegan version, replace pound cake with vegan sponge cake and use coconut whipped cream while keeping the powdered sugar and vanilla the same. Store covered in the refrigerator for up to 2 days; the cake will soften slightly as it absorbs the strawberry juices.