Strawberry Shortcake Trifles
One of my favorite things about spring and summer is the abundance of fresh, sweet berries. I seriously can’t get enough of them. Anytime we have strawberries sitting around I just can’t resist throwing a few into trifles just like these!
There are a few reasons why I love these layered desserts so much. First, they’re delicious! Second, they’re super easy to make. Third, they’re fun to eat. And fourth, they’re bright and sweet without being rich… I mean who doesn’t what to eat a spoonful of ripe juicy strawberries?!
So what do you need to make these beauties? A half batch of my classic vanilla cupcakes, don’t worry, the recipe is below. You can either spray and flour a standard cupcake pan or a mini bundt cake pan (I happened to make a full batch of cupcakes I my mini bundt pan- it has 12 wells, and used the extras for little individual shortcakes). While those are cooling, make the whipped cream. It’s super easy, you just need a hand mixer or stand mixer. Slice up some strawberries, toss them in sugar and you’re ready to layer!
Start with chunks/cubes of cupcake, then add a little whipped cream and top with some strawberries. Do this to each glass until you’ve used up all of the ingredients (you should use 2 cupcakes per glass). And that’s it folks. How simple is that?
All that’s left to do is dig in. And trust me, you’ll want to! Because these gorgeous desserts won’t last long!
- For the cake:
- 4 tbsp. (1/2 stick) unsalted butter, room temperature
- ½ c. granulated sugar
- ½ tsp. vanilla extract
- ¾ tsp. vanilla bean paste*
- 1 egg, room temperature
- ¼ c. sour cream, room temperature
- ¼ c. whole milk, room temperature
- ½ c. all-purpose flour
- ¼ c. + 2 tbsp. cake flour
- ¾ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- For the whipped cream:
- 1 c. heavy whipping cream
- 2 tbsp. powdered sugar
- ½ tsp. vanilla extract
- For the strawberries:
- 12 strawberries, chopped or sliced + 1 tsp. sugar
- Preheat oven to 350 degrees. Lightly spray and flour 8 wells of a cupcake pan or 8 mini bundts, set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract and the vanilla bean paste. With mixing speed on low, add the eggs one at a time, mixing until just combined.
- In a medium size mixing bowl whisk together flour, cake flour, baking powder, baking soda, and salt. In a glass measuring cup mix together sour cream and milk. With mixing speed on low, alternate dry and wet ingredients, mix until batter is smooth and homogeneous (being careful not to over mix).
- Scoop the batter into the cupcake liners, filling each ⅔ of the way full. Place in the oven and bake for 17-19 minutes or until the cupcakes spring back when touched. Remove from oven and allow to cool in pans for 5 minutes before removing and transferring to a wire rack to cool completely (about 20 minutes).
- Meanwhile, for the whipped cream, place all of the ingredients in a medium size mixing bowl (or the bowl of a stand mixer fitted with the whisk attachment) and beat with a hand mixer until it reaches a desired consistency. For these trifles I like mine to be slightly more soft, usually I whip it until it's stiff.
- When the cakes are cool, chop them up and layer the ingredients in the glasses. I like to do cake, whipped cream and strawberries. Repeat the process until all of the ingredients are gone. Chill or serve immediately.
Recipe source: Life Made Simple