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.
Servings: 4 12 oz glasses
Calories: 575kcal
Ingredients
For the Cake
- 4 tablespoons (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 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
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
