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Decadent Strawberry Shortcake Trifle with Chantilly Cream

strawberry shortcake trifle - featured image

A quick and easy layered dessert featuring store-bought pound cake, fresh macerated strawberries, and homemade chantilly cream. Perfect for any occasion, this trifle is rich, fresh, and irresistibly delicious.

Ingredients

Scale
  • 1 pound store-bought or homemade pound cake, cut into 1-inch cubes
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract

Instructions

  1. In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss gently and let sit for at least 10 minutes to macerate.
  2. Cut the pound cake into 1-inch cubes. Optionally sprinkle a tablespoon of strawberry syrup over the cubes to moisten if the cake is dry.
  3. Chill mixing bowl and beaters for 10 minutes. Pour heavy cream into the chilled bowl, add powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form.
  4. In a clear trifle bowl, layer one-third of the pound cake cubes, then a generous layer of macerated strawberries with syrup, followed by a thick layer of chantilly cream. Repeat layering two more times, finishing with chantilly cream on top.
  5. Cover the trifle with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

Chill cream and tools before whipping for best results. Do not overwhip cream to avoid graininess. Macerate strawberries to release juices. Use a serrated knife to cut cake cubes gently. Chill assembled trifle for at least 1 hour or overnight for best flavor. If chantilly cream softens after chilling, whisk briefly before serving.

Nutrition

Keywords: strawberry shortcake, trifle, chantilly cream, easy dessert, layered dessert, summer dessert, quick dessert