Creamy Strawberry Shortcake Trifle
An easy 5-layer dessert featuring layers of moist cake soaked in strawberry syrup, light whipped cream, and a luscious creamy filling. Perfect for summer or any occasion requiring a quick, crowd-pleasing treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups strawberries, hulled and sliced (fresh or thawed frozen)
- ½ cup granulated sugar
- 1 standard 9×13-inch angel food cake or pound cake, cut into 1-inch cubes
- 2 cups heavy whipping cream, chilled
- 8 ounces cream cheese, softened
- ¾ cup powdered sugar, divided
- 2 teaspoons vanilla extract, divided
- ¼ cup milk
Instructions
- In a large bowl, combine sliced strawberries with ½ cup granulated sugar. Toss well and let macerate for at least 20 minutes at room temperature.
- Cut the angel food or pound cake into 1-inch cubes and set aside.
- In a medium bowl, beat softened cream cheese with ½ cup powdered sugar and 1 teaspoon vanilla extract until smooth. Gradually add ¼ cup milk and beat until fully combined.
- Chill mixing bowl and beaters if possible. Pour cold heavy whipping cream into the bowl and beat on medium-high speed until soft peaks form.
- Gradually add remaining ¼ cup powdered sugar and 1 teaspoon vanilla extract to the cream and continue whipping until stiff peaks form.
- Gently fold half of the whipped cream into the cream cheese mixture until light and airy. Reserve remaining whipped cream for layering.
- In a 9×13-inch glass trifle bowl, layer 1/3 of the cake cubes, then spoon macerated strawberries and juices over the cake.
- Add a layer of the cream cheese-whipped cream mixture, followed by a layer of plain whipped cream.
- Repeat the layers two more times, finishing with a generous topping of whipped cream and garnish with strawberry slices.
- Cover and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and cake soak juices without becoming soggy.
Notes
Chill mixing bowl and beaters before whipping cream for better volume. Macerate strawberries well to release juices and sweetness. Fold whipped cream gently into cream cheese mixture to keep airy texture. Refrigerate at least 4 hours or overnight for best flavor and texture. Use gluten-free cake and dairy-free alternatives for dietary adaptations.
Nutrition
- Serving Size: About 1 cup
- Calories: 320
- Fat: 18
- Carbohydrates: 32
- Protein: 5
Keywords: strawberry shortcake, trifle, creamy dessert, easy dessert, layered dessert, summer dessert, whipped cream, no bake dessert