Strawberry Shortcake Trifles Recipe

5 from 1 vote

Strawberry Shortcake Trifles Recipe

These easy strawberry shortcake trifles are a delicious and light treat! You can't go wrong with all of those layers of goodness!

Prep Time15

Cook Time17

Cool20

Total Time52

Course: Cupcakes, Dessert

Cuisine: American

Servings: 12 oz glasses

Calories: 579kcal

Author: Andrea

Equipment

Ingredients

For the Cake

4 Tbsp (1/2 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 tsp 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

Instructions

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.

Notes

-I made these in 12 oz glasses, but you can make them in smaller cups or make one large trifle. This recipe is easy to make in just about anything, just know the yield may vary.

Nutrition