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Strawberry Shortcake Trifles Recipe

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4.1 from 11 reviews

These Shortcake Trifles are a delightful layered dessert featuring tender homemade shortcake rounds, sweet macerated strawberries, and a luscious vanilla cream cheese whipped cream. Perfect for summer gatherings or special occasions, this recipe yields twelve individual servings of a fresh and elegant treat that combines soft cake, juicy fruit, and rich cream in each bite.

  • Total Time: 3 hours
  • Yield: 12 servings

Ingredients

Shortcake

  • 2 cups (284g) all-purpose flour, plus more for dusting pan
  • 3 Tbsp (26g) cornstarch
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 12 Tbsp (170g) unsalted butter, softened
  • 1 1/2 cups (315g) granulated sugar
  • 1 tsp lemon zest
  • 4 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup (283g) sour cream (light or regular)

Strawberry Layer

  • 2 lbs fresh strawberries, diced, plus 12 small whole strawberries for garnish
  • 3 1/2 Tbsp (45g) granulated sugar

Cream Layer

  • 2 cups (475ml) heavy cream
  • 6 oz (170g) cream cheese, softened
  • 3/4 cup (90g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the shortcake batter: Preheat your oven to 350°F (175°C). Butter and flour an 18-by-13-inch rimmed baking sheet. In a bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder until well combined.
  2. Cream butter and sugar: Using an electric stand mixer fitted with the paddle attachment, whip the softened butter, granulated sugar, and lemon zest together until the mixture is pale and fluffy. This usually takes about 3-5 minutes.
  3. Add eggs and vanilla: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix briefly.
  4. Incorporate flour and sour cream: Add one-third of the flour mixture to the batter and mix just until combined. Then add half of the sour cream and mix just until combined. Repeat with the remaining flour and sour cream, finishing with the last third of the flour mixture. Scrape down the bowl to ensure even mixing, but do not overmix.
  5. Bake the shortcake: Pour the batter evenly into the prepared baking sheet and spread to smooth the surface. Bake in the preheated oven for 20 to 24 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and cut the cake: Remove the cake from the oven and let it cool completely on a wire rack. Once cooled, cut the cake into 24 rounds that fit your dessert cups. Reserve any leftover cake for another use.
  7. Macerate the strawberries: In a bowl, toss the diced strawberries with granulated sugar and let them rest for 10 minutes. This releases their juices and sweetens them.
  8. Whip the cream: Using an electric hand mixer, whip the heavy cream in a large bowl until soft peaks form. Do not clean the beaters as they will be used in the next step.
  9. Prepare the cream cheese mixture: In a separate bowl, whip the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then whip until light and fluffy.
  10. Combine cream and cream cheese: Add the cream cheese mixture to the whipped cream and whip together until stiff peaks form, creating a smooth and stable cream layer.
  11. Assemble the trifles: Place 12 shortcake rounds into 12 tall dessert cups. Spoon a generous amount of macerated strawberries over each cake round.
  12. Pipe the cream layer: Transfer the cream mixture to a piping bag fitted with a large round tip and pipe the cream over the strawberry layer.
  13. Repeat layering: Add a second shortcake round on top of the cream, followed by more strawberries and then pipe more cream. This completes the layered effect.
  14. Garnish and serve: Garnish each trifle with one whole fresh strawberry on top. Serve within an hour for the best texture and freshness. The cake can be made a day ahead and stored covered; prepare the strawberry and cream layers shortly before serving.

Notes

  • To save time, prepare the shortcake the day before and keep it covered at room temperature or refrigerated.
  • Use fresh, ripe strawberries for the best flavor and sweetness.
  • Light sour cream works fine, but regular sour cream will add extra richness.
  • For a different fruit variation, try using blueberries or raspberries in place of strawberries.
  • Leftover shortcake can be stored in the freezer and thawed for another dessert with fruit and whipped cream.
  • Ensure the cream cheese is fully softened to avoid lumps in the cream layer.
  • Piping the cream creates a clean presentation, but you can always spoon it on if preferred.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/strawberry-shortcake-trifles-recipe/