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Easy Strawberry Shortcake Trifle Recipe

A generous slice of Strawberry Shortcake Trifle showing layers of cake, whipped cream, and macerated strawberries on a white plate.
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Assemble this impressive layered dessert using homemade shortcake biscuits, sweet macerated strawberries, and light whipped cream for a perfect summer treat.

Ingredients

Scale
  • 1 box (10.6 ounces) refrigerated biscuit dough
  • 1 quart fresh strawberries, sliced
  • 1/2 cup granulated sugar (for strawberries)
  • 1 teaspoon lemon juice
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar (for cream)
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (optional, for thinning cream)

Instructions

  1. Prepare the shortcake: Bake the refrigerated biscuits according to package directions until golden brown. Let them cool completely on a wire rack. Once cool, tear or cut the biscuits into bite-sized pieces.
  2. Macerate the strawberries: In a medium bowl, combine the sliced strawberries, 1/2 cup granulated sugar, and lemon juice. Gently stir. Let the mixture sit at room temperature for at least 30 minutes to allow the juices to form a syrup.
  3. Make the whipped cream: In a large, chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. If the cream is too stiff, add the optional milk one tablespoon at a time until you reach a spreadable consistency.
  4. Assemble the trifle: Select a large glass trifle bowl or individual dessert cups. Create the first layer with one-third of the torn shortcake pieces.
  5. Spoon half of the macerated strawberries (including the syrup) evenly over the shortcake layer.
  6. Top the strawberries with half of the whipped cream mixture, spreading it gently.
  7. Repeat the layers: Add the second third of the shortcake pieces, the remaining strawberries and syrup, and finally, the remaining whipped cream.
  8. For the top layer, arrange a few reserved strawberry slices decoratively.
  9. Chill the trifle for at least 2 hours before serving to allow the shortcake to absorb some moisture, which improves the texture.

Notes

  • For a more structured trifle, you can use pound cake instead of biscuits. Bake the cake a day ahead.
  • To achieve the best texture balance, do not over-soak the cake pieces; the syrup from the strawberries will provide most of the moisture.
  • If making ahead, assemble the trifle up to 12 hours in advance, but keep the whipped cream topping light to prevent it from weeping.
  • This recipe scales well; use a larger bowl or more individual dessert cups as needed.

Nutrition

Find it online: https://miameal.com/strawberry-shortcake-trifle-recipe/