Strawberry Shortcake Trifle

Course: Dessert

Cuisine: North American

Prep Time: 30

Total Time: 38

Servings: servings

Calories: 354kcal

Author: Lord Byron's Kitchen

A dessert consisting of layers of whipped cream and cake runs the risk of being heavy and rich, however, this Strawberry Shortcake Trifle is light and airy. Prepared with fresh whipped cream, bright, tart strawberries, and sweet pound cake, this dessert is quick and easy to assemble. Not only is it delightfully delectable, but it's also quite the showstopper!

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Ingredients

1 1/2 cups strawberry shortcake crumbs https://www.lordbyronskitchen.com/strawberry-shortcake-crumbs/
550 grams pound cake, cubed into 1/2 inch pieces
2 pints strawberries, save 8 for garnish, hull and halve the remainder
1/4 cup strawberry syrup
2 cups whipping cream, 35% heavy cream
1/4 cup sugar
1 teaspoon vanilla extract

Instructions

Before you begin this recipe, make sure that you have prepared the strawberry shortcake crumbs first. They must be fully cooled before you start to assemble. Once the crumbs have been taken care of, it’s time to prepare the filling.
Once the shortcake crumbs are prepared, the cake has been cubed, and the strawberries have been washed and cut, go ahead and prepare the whipped cream.
Pour the whipping cream into a chilled bowl along with the sugar and vanilla extract. Beat at high speed until stiff peaks are formed.
Transfer half of the cake cubes to the bottom of a trifle bowl.
Drizzle over half of the strawberry syrup.
Top that with 1/3rd of the strawberry shortcake crumbs.
Next, layer in half of the prepared strawberries.
Use a tablespoon to spoon dollops of the whipped cream over the cake layer. Use half of the whipped cream.
Repeat the layering, saving two tablespoons of the strawberry shortcake crumbs for later, ending with the whipped cream.
Top the trifle with the reserved strawberries and the remaining two tablespoons of strawberry shortcake crumbs.
Serve immediately or cover loosely but fully with plastic wrap and refrigerate for 4-6 hours.

Notes

It is not a good idea to prepare this trifle too far in advance. Since the whipped cream used here is not stabilized, it will eventually lose its stiffness and coupled with the moisture from the strawberries, will settle and become a little watery.

Nutrition