Strawberry Shortcake Trifle

I’ve always had a soft spot for desserts that are as beautiful as they are delicious, and the Strawberry Shortcake Trifle perfectly fits that description. This dessert is a delightful layering of fluffy cake, sweet strawberries, and creamy filling that just begs to be shared. I remember the first time I tried a trifle at a summer picnic; it was love at first bite! The vibrant colors of fresh strawberries against the backdrop of creamy layers made it not just a treat for the taste buds, but a feast for the eyes as well.

Every time I whip up a Strawberry Shortcake Trifle, I can’t help but think of sunny days and laughter shared with friends and family. The simplicity of this recipe makes it approachable, yet the layers of flavor and texture create a sophisticated dessert that feels like an occasion in itself. Whether it’s a birthday celebration, a family reunion, or a cozy gathering, this trifle is always a hit. The best part? You can prepare many of the components ahead of time, which makes it perfect for entertaining. Let me take you through why this recipe is a must-try!

Strawberry Shortcake Trifle Ingredients

The ingredients for the Strawberry Shortcake Trifle are simple yet delightful, bringing together the essence of summer with each layer. The key players in this dish are the fresh strawberries, which shine brightly, and the light whipped cream that adds a luxurious touch. The cake provides the structure and the vanilla notes enhance the whole experience, creating a symphony of flavors that dance on your palate.

• Cooking spray – Essential for preventing the cake from sticking to the pan.
• 3 large eggs – These will add richness and moisture to the cake.
• 3/4 cup sour cream (full-fat) – This ingredient lends a tanginess and keeps the cake super moist.
• 3/4 cup melted coconut oil (or canola or vegetable oil) – Adds a subtle flavor and keeps the cake light and fluffy.
• 1 tablespoon vanilla extract – Enhances the overall flavor of the cake.
• 1 (13.25-ounce) box Super Moist Lemon Cake Mix – This is a convenient way to achieve a delightful cake base.
• 1 (3.4-ounce) package instant vanilla pudding mix – Adds creaminess and a rich flavor without the hassle of cooking.
• 1 cup white chocolate chips (chopped) – For a sweet, creamy addition that pairs beautifully with strawberries.
• 1/2 cup buttermilk (or warm water) – Contributes to the moist texture of the cake.
• 1 cup heavy cream – Used for whipping into a light and airy topping.
• 2 tablespoons powdered sugar – A touch of sweetness for the whipped cream.
• 1 teaspoon vanilla paste (or vanilla extract) – For an extra burst of vanilla flavor.
• 1 (14-ounce) can sweetened condensed milk (full-fat) – Creates a luscious creamy filling.
• 1/2 cup 1% milk – Keeps the filling light while adding creaminess.
• 1 (3.4-ounce) package instant vanilla pudding mix – A second layer of creaminess for the filling.
• 2 pounds fresh strawberries – The star of the show; fresh and juicy for the best flavor.
• 1/2 cup sugar – To enhance the sweetness of the strawberries.
• Fresh mint (optional, for garnish) – Adds a lovely touch of color and flavor to the finished dessert.

Making This Strawberry Shortcake Trifle

Creating the Strawberry Shortcake Trifle is a delightful experience that unfolds layer by layer. Let’s dive into the steps for crafting this beautiful dessert that will surely impress your guests!

1. Line a 9 x 13-inch metal pan with parchment paper, allowing an overhang for easy removal later. Don’t skip this step, as it helps ensure your cake comes out perfectly!
2. Lightly coat the parchment with cooking spray. If you prefer not to use parchment, you can grease the pan directly with a spritz of cooking spray.
3. Preheat your oven to 350 degrees Fahrenheit. This ensures even baking and a nice rise on your cake.
4. In a large mixing bowl, whisk together the eggs using a fork. The eggs should be well beaten, creating a uniform mixture.
5. Add in the sour cream, melted coconut oil, and vanilla extract. Stir until completely combined; you want a smooth mixture to form.
6. Next, gradually add the cake mix and instant vanilla pudding mix, then fold in the coarsely chopped white chocolate chips. Mix well but avoid overmixing; it’s okay if the batter is slightly lumpy.
7. Pour in the buttermilk (or warm water) and mix until just combined. The batter should be thick and glossy.
8. Pour the batter into the prepared pan and spread it evenly. Bake according to the package directions for a 9 x 13-inch pan. A toothpick inserted in the center should come out clean or with moist crumbs.
9. Once done, allow the cake to cool in the pan completely, preferably overnight. This helps enhance the flavors and keeps it moist.
10. After cooling, cut the cake into 1-inch cubes, using a metal spatula to lift them gently from the pan.
11. While the cake cools, prepare the strawberries. Remove the tops and stems, then thinly slice them. Place in a large bowl and sprinkle with sugar. Stir gently to combine and let stand at room temperature for 30 minutes, tossing occasionally.
12. For the cream filling, in a stand mixer fitted with the whisk attachment, combine heavy cream, powdered sugar, and vanilla paste. Whisk on low to combine, then gradually increase to high speed until medium-to-stiff peaks form, about 2 to 4 minutes.
13. In a separate large bowl, mix together the sweetened condensed milk and 1% milk. With a hand mixer, blend in the instant vanilla pudding mix until combined.
14. Gently fold the whipped cream into the condensed milk and pudding mixture, being careful not to deflate the cream. You want a smooth, fluffy filling.
15. To assemble, place about one-third of the cake cubes in the bottom of a trifle dish. Layer with one-third of the cream mixture and then one-third of the strawberries. Repeat the layers two more times, finishing with strawberries on top.
16. Serve immediately, garnished with fresh mint if desired. Enjoy the layers of flavor and texture in every spoonful!

Ways to Adapt This Recipe

If you’re looking to customize your Strawberry Shortcake Trifle, here are some great ways to adapt the recipe to fit your taste.

• Storage: Store any leftovers in an airtight container in the fridge for up to three days to maintain freshness.
• Freezing: While not recommended for the assembled trifle, you can freeze the cake cubes and strawberries separately for a later date.
• Variations: Consider using other fruits like blueberries or peaches for a fun twist on this classic dessert.
• Serving: Try serving in individual glasses for a personal touch at gatherings.
• Flavor boost: Add a splash of lemon juice to the strawberries to enhance their natural sweetness.

How to Serve Strawberry Shortcake Trifle

When it comes to serving your Strawberry Shortcake Trifle, presentation is key! Here are some ideas to make your dessert shine:

• Choose your dish: Use a large trifle dish for a stunning centerpiece or individual glasses for easy serving.
• Garnish options: Fresh mint leaves or a dusting of powdered sugar can elevate the look of your trifle.
• Pair with beverages: Serve alongside iced tea or lemonade for a refreshing summer treat.
• Occasions: Ideal for celebrations like birthdays, picnics, or as a sweet ending to a family dinner.
• Seasonal touch: During the holidays, add festive decorations or spices like cinnamon for a seasonal flair.

FAQ

Conclusion

The Strawberry Shortcake Trifle is more than just a dessert; it’s a beautiful creation that captures the essence of celebration and joy. Each bite brings together moist cake, sweet strawberries, and creamy layers that harmonize perfectly. I encourage you to gather your loved ones and create this delightful dessert that will surely become a cherished tradition. Try making it today, and enjoy the smiles it brings!

Strawberry Shortcake Trifle

The ultimate summer dessert has arrived with this Strawberry Shortcake Trifle. Layers of moist cake, fresh strawberries, and creamy filling create a sweet symphony that you'll crave again and again. Perfect for any gathering or special occasion, this easy recipe will make your dessert dreams come true!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 spray Cooking spray For greasing the pan
• 3 large Eggs For moisture and richness
• 3/4 cup Sour cream Full-fat for best results
• 3/4 cup Melted coconut oil Canola or vegetable oil can also be used
• 1 tablespoon Vanilla extract For flavor enhancement
• 1 box Super Moist Lemon Cake Mix A convenient cake base
• 1 package Instant vanilla pudding mix Do not prepare, mix into filling
• 1 cup White chocolate chips Chopped for ease of mixing
• 1/2 cup Buttermilk Or warm water can be used
• 1 cup Heavy cream For whipping into topping
• 2 tablespoons Powdered sugar To sweeten the whipped cream
• 1 teaspoon Vanilla paste Enhances the cream flavor
• 1 can Sweetened condensed milk Full-fat for creaminess
• 1/2 cup 1% milk Helps create a smooth filling
• 1 package Instant vanilla pudding mix Do not prepare, mix into filling
• 2 pounds Fresh strawberries The star ingredient
• 1/2 cup Sugar Adjust based on strawberry sweetness
• Fresh mint Fresh mint For garnish, optional

Equipment

• 9 x 13-inch baking pan
• Parchment Paper
• Stand mixer fitted with the whisk attachment
• Hand mixer

Method

 

1. Line a 9 x 13-inch metal pan with parchment paper, allowing an overhang for easy removal later. Don’t skip this step, as it helps ensure your cake comes out perfectly!
2. Lightly coat the parchment with cooking spray. If you prefer not to use parchment, you can grease the pan directly with a spritz of cooking spray.
3. Preheat your oven to 350 degrees Fahrenheit. This ensures even baking and a nice rise on your cake.
4. In a large mixing bowl, whisk together the eggs using a fork. The eggs should be well beaten, creating a uniform mixture.
5. Add in the sour cream, melted coconut oil, and vanilla extract. Stir until completely combined; you want a smooth mixture to form.
6. Next, gradually add the cake mix and instant vanilla pudding mix, then fold in the coarsely chopped white chocolate chips. Mix well but avoid overmixing; it’s okay if the batter is slightly lumpy.
7. Pour in the buttermilk (or warm water) and mix until just combined. The batter should be thick and glossy.
8. Pour the batter into the prepared pan and spread it evenly. Bake according to the package directions for a 9 x 13-inch pan. A toothpick inserted in the center should come out clean or with moist crumbs.
9. Once done, allow the cake to cool in the pan completely, preferably overnight. This helps enhance the flavors and keeps it moist.
10. After cooling, cut the cake into 1-inch cubes, using a metal spatula to lift them gently from the pan.
11. While the cake cools, prepare the strawberries. Remove the tops and stems, then thinly slice them. Place in a large bowl and sprinkle with sugar. Stir gently to combine and let stand at room temperature for 30 minutes, tossing occasionally.
12. For the cream filling, in a stand mixer fitted with the whisk attachment, combine heavy cream, powdered sugar, and vanilla paste. Whisk on low to combine, then gradually increase to high speed until medium-to-stiff peaks form, about 2 to 4 minutes.
13. In a separate large bowl, mix together the sweetened condensed milk and 1% milk. With a hand mixer, blend in the instant vanilla pudding mix until combined.
14. Gently fold the whipped cream into the condensed milk and pudding mixture, being careful not to deflate the cream. You want a smooth, fluffy filling.
15. To assemble, place about one-third of the cake cubes in the bottom of a trifle dish. Layer with one-third of the cream mixture and then one-third of the strawberries. Repeat the layers two more times, finishing with strawberries on top.
16. Serve immediately, garnished with fresh mint if desired. Enjoy the layers of flavor and texture in every spoonful!

Notes

• Wash the strawberries: A few hours or up to a day in advance. Dry thoroughly, then store in the fridge. An hour before serving, add the sugar and let the strawberries stand at room temperature.
• Prepare the cake: Up to two days in advance. Cut into 1-inch pieces and store in an airtight container at room temperature until ready to use.
• Prepare the cream filling: A few hours in advance. Store in an airtight container in the fridge. It thickens as it sits, which is fine!
• Assembly tips: With all components prepared ahead, assembly is quick—especially if you can grab a couple helpers!

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