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The Ultimate Layered Strawberry Shortcake Trifle

Layers of cake, whipped cream, and strawberries make up this amazing strawberry shortcake trifle.
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Assemble this gorgeous, crowd-pleasing Strawberry Shortcake Trifle using pound cake, fresh macerated strawberries, and a rich cream cheese whipped topping. It is a simple, make-ahead summer dessert.

Ingredients

Scale
  • 1 (14-ounce) package pound cake, cut into 1-inch cubes
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (for strawberries)
  • 1 tablespoon lemon juice
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream, cold
  • Optional: Strawberry sauce or preserves for drizzling

Instructions

  1. Prepare the strawberries: In a medium bowl, combine the sliced strawberries, 1/2 cup granulated sugar, and lemon juice. Gently toss to coat. Let the strawberries macerate at room temperature for at least 30 minutes, stirring occasionally. This creates a natural strawberry sauce.
  2. Make the cream cheese topping: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
  3. Whip the cream: In a separate, chilled bowl, beat the cold heavy whipping cream until stiff peaks form.
  4. Fold the whipped cream into the cream cheese mixture gently until just combined. Do not overmix. This is your creamy layer.
  5. Assemble the trifle: Select a large glass trifle bowl or individual serving glasses. Start with a layer of pound cake cubes on the bottom.
  6. Spoon half of the macerated strawberries (including the juices) over the cake layer.
  7. Top the strawberries with half of the cream cheese whipped topping, spreading it evenly.
  8. Repeat the layers: Add the remaining pound cake cubes, followed by the rest of the strawberries and their juices.
  9. Finish with the remaining cream cheese topping. If desired, drizzle with extra strawberry sauce or garnish with whole berries.
  10. Chill the trifle for at least 2 hours before serving. This allows the cake to absorb the juices and flavors.

Notes

  • You can substitute angel food cake for pound cake if you prefer a lighter texture.
  • For individual servings, use small jars or clear glasses to show off the layers.
  • This make-ahead trifle tastes best when assembled the day before serving.
  • If you need a quick summer dessert, use store-bought pound cake and pre-made whipped topping, though fresh whipping cream tastes better.

Nutrition

Find it online: https://yumdrizzle.com/strawberry-shortcake-trifle/