Delicate Rose Water Strawberry Shortcake Trifle
A light and airy dessert featuring layers of tender shortcake, macerated strawberries, and rose water-scented whipped cream. Perfect for spring and summer gatherings, this trifle combines simple ingredients with a subtle floral twist.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 33 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar (for shortcake)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 3/4 cup (180ml) whole milk
- 1 teaspoon vanilla extract (for shortcake)
- 4 cups (about 600g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar (for strawberries)
- 1 tablespoon fresh lemon juice
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon rose water
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat oven to 425°F (220°C). In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold, cubed butter and cut into flour mixture until it resembles coarse crumbs.
- Stir in milk and vanilla extract just until combined; do not overmix.
- Pour batter into a greased 9×9-inch pan and smooth the surface.
- Bake for 15–18 minutes until golden brown and a toothpick comes out clean. Let cool slightly.
- In a bowl, combine sliced strawberries, sugar, and lemon juice. Stir gently and let sit for at least 15 minutes.
- Chill mixing bowl and beaters for 10 minutes. Beat heavy cream, powdered sugar, rose water, and vanilla extract until soft peaks form.
- Cut cooled shortcake into bite-sized cubes.
- In a large trifle bowl or individual glasses, layer shortcake cubes, strawberry mixture with juices, and rose water whipped cream. Repeat layers, finishing with whipped cream and whole strawberries on top.
- Refrigerate for at least 1 hour before serving to let flavors meld. Serve chilled.
Notes
Use cold butter and mix quickly for tender, flaky shortcake. Chill bowl and cream before whipping for best results. Macerate strawberries at least 15 minutes for natural syrup. Adjust rose water to taste; too much can overpower. Shortcake can be baked a day ahead and reheated before assembling. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use almond or coconut milk and coconut cream.
Nutrition
- Serving Size: About 1 cup
- Calories: 280
- Sugar: 25
- Sodium: 200
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 3
Keywords: strawberry shortcake, rose water dessert, trifle, easy dessert, summer dessert, layered dessert, whipped cream, fresh strawberries