Strawberry Shortcake Trifles

These easy Strawberry Shortcake Trifles are a delicious and light treat! You can’t go wrong with all of those layers of goodness!

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?!

How to Make Strawberry Shortcake Trifles

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 in 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!

Strawberry Shortcake Trifles Recipe

A spoonful of soft cream and strawberries with cubes of vanilla cake makes Strawberry Shortcake Trifles a light dessert with sweet, creamy layers and a touch of berry tartness.

5 from 1 vote

Pin Rate Save Saved!

Course: Cupcakes, Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15 minutes mins

Cook Time: 17 minutes mins

Cool Time: 20 minutes mins

Total Time: 52 minutes mins

Servings: 4 12 oz glasses

Calories: 575kcal

Author: Andrea

Print (email required)

Recommended Products

• ▢
  Stand Mixer
• ▢
  Non-Stick Muffin and Cupcake Pan

Ingredients

For the Cake

• ▢ 4 tablespoons (½ stick) unsalted butter - room temperature
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 tsp vanilla extract
• ▢ 3/4 tsp vanilla bean paste
• ▢ 1 egg - room temperature
• ▢ 1/4 cup sour cream - room temperature
• ▢ 1/4 cup whole milk - room temperature
• ▢ 1/2 cup all-purpose flour
• ▢ 1/4 cup + 2 Tbsp cake flour
• ▢ 3/4 tsp baking powder
• ▢ 1/4 tsp baking soda
• ▢ 1/4 teaspoon salt

For the Whipped Cream

• ▢ 1 cup heavy whipping cream
• ▢ 2 Tbsp powdered sugar
• ▢ 1/2 tsp vanilla extract

For the Strawberries

• ▢ 12 strawberries - chopped or sliced
• ▢ 1 tsp sugar

Save this recipe!

Get this sent to your inbox, plus get new and favorite recipes from us!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Instructions

• Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). Lightly spray and flour 8 wells of a cupcake pan or 8 mini bundts, and 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 the mixing speed on low, add the eggs one at a time. Mix until just combined.
• In a medium-sized mixing bowl, whisk together the flour, cake flour, baking powder, baking soda, and salt. In a glass measuring cup, mix together the sour cream and milk. With the mixing speed on low, alternate the dry and wet ingredients. Mix until the batter is smooth and homogeneous (be careful not to overmix).
• 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 the oven and allow to cool in the 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-sized mixing bowl (or the bowl of a stand mixer fitted with the whisk attachment), and beat with a hand mixer until it reaches the desired consistency. For trifles, the whipped cream should be slightly softer than usual but still hold its shape. Whip until stiff peaks form.
• Once the cakes are cool, chop them into bite-sized pieces and layer the ingredients in the glasses. Alternate layers of the cake, the whipped cream, and the strawberry mixture. Repeat the process until all of the ingredients are used. Chill or serve immediately.

NOTES

-I used 12 oz glasses, but smaller cups or one large trifle dish work too. The recipe is flexible, though the final yield will depend on what you use.

-This uses a half batch of my classic vanilla cupcake recipe.

Strawberry Trifles are best enjoyed the day they’re made, but they still taste great the next day. If you have leftovers, STORE them covered in the refrigerator for up to 2 days. The whipped cream may soften the cake slightly, but the flavor stays delicious.

If preparing ahead, bake and cool the cake a day in advance and store it in an airtight container. Whip the cream fresh on the day of serving. Freezing isn’t recommended since the whipped cream and fresh strawberries won’t hold up well after thawing.

Nutrition

Serving: 112 oz serving | Calories: 575kcal | Carbohydrates: 54g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 149mg | Sodium: 338mg | Potassium: 198mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1403IU | Vitamin C: 22mg | Calcium: 136mg | Iron: 1mg

Recipe source: Life Made Simple