Strawberry Shortcake Trifles

Strawberry Shortcake Trifle - All the flavors of the classic strawberry shortcake but with a soft cake layer instead of biscuit, and served in individual cups for a fun party or after dinner treat treat! Always a must on the summer to do list!

👥 12 Servings⏱️ Prep & Cook: 3h⏳ Prep: 40 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

baking sheet
bowl
mixing bowl
whisk
oven

📝 Preparation Steps

For the cake:

Preheat oven to 350 degrees F. Butter and flour an 18-by-13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla.

(284g) all-purpose flour, plus more for dusting pan2 cups(26g) cornstarch3 Tbsp(170g) unsalted butter, softened12 Tbsplemon zest1 tsp(283g) sour cream (I used light because it's what I had on hand)1 cup(475ml) heavy cream2 cups(170g) cream cheese, softened6 ozlarge eggs4

Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it's evenly combined).

Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about ⏱️ 20 - 24 minutes.

Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you'll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).

(284g) all-purpose flour, plus more for dusting pan2 cups(26g) cornstarch3 Tbsp(170g) unsalted butter, softened12 Tbspcups (315g) granulated sugar1 1/2(283g) sour cream (I used light because it's what I had on hand)1 cup(475ml) heavy cream2 cups(170g) cream cheese, softened6 ozcup (90g) powdered sugar3/4

For the strawberry layer:

Toss diced strawberries with sugar. Let rest ⏱️ 10 minutes.

(284g) all-purpose flour, plus more for dusting pan2 cups(26g) cornstarch3 Tbsp(170g) unsalted butter, softened12 Tbsp(283g) sour cream (I used light because it's what I had on hand)1 cupfresh strawberries, (diced, plus 12 more small whole for garnish)2 lbs(475ml) heavy cream2 cups(170g) cream cheese, softened6 oz

For the cream layer:

In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).

In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.

To assemble trifles:

Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.

Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more.

Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).

Nutrition Facts

calories

606 kcal

fat Content

35 g

serving Size

1 serving

fiber Content

2 g

sugar Content

41 g

sodium Content

251 mg

protein Content

7 g

cholesterol Content

163 mg

carbohydrate Content

67 g

saturated Fat Content

21 g

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