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Easy & Elegant Strawberry Shortcake Trifle

A beautiful, layered strawberry shortcake trifle with sponge cake, whipped cream, and fresh strawberries, presented on a glass stand.
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Assemble this refreshing Strawberry Shortcake Trifle quickly using angel food cake, fresh strawberries, and homemade whipped cream for a beautiful, crowd-pleasing layered dessert.

Ingredients

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  • 1 (10 ounce) package frozen sweetened strawberries, thawed and drained
  • 1 pound angel food cake, cut into 1-inch cubes
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pound cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon lemon zest
  • 2 cups fresh strawberries, sliced

Instructions

  1. Drain the thawed frozen strawberries, reserving the juice. Place the cake cubes in a large bowl. Drizzle the reserved strawberry juice evenly over the cake cubes. Let the cake absorb the juice for 5 minutes, then gently toss.
  2. Prepare the whipped cream: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
  3. Prepare the cream cheese layer: In another bowl, beat the softened cream cheese, granulated sugar, and lemon zest until smooth and creamy. Gently fold half of the prepared whipped cream into the cream cheese mixture until just combined.
  4. Assemble the trifle: In a large glass trifle bowl, begin layering. Place one-third of the juice-soaked cake cubes on the bottom. Top with one-third of the cream cheese mixture. Sprinkle with one-third of the fresh sliced strawberries.
  5. Repeat the layering process two more times: cake, cream cheese mixture, and fresh strawberries.
  6. Top the entire trifle with the remaining plain whipped cream. Garnish the top layer with the remaining thawed, drained strawberries.
  7. Chill the trifle for at least 1 hour before serving to allow the layers to set.

Notes

  • To keep the cake from getting soggy too fast, assemble the trifle no more than 4 hours before you plan to serve it.
  • For a quicker option, substitute store-bought whipped topping for the homemade whipped cream.
  • If you prefer a richer cake base, substitute pound cake cubes for the angel food cake.

Nutrition

Find it online: https://cookingbyjade.com/strawberry-shortcake-trifle-recipe/