Ingredients
For the Shortcake Layer
3 cups pound cake, cut into 1-inch cubes
1 tablespoon unsalted butter (optional, for toasting)
For the Strawberry Filling
4 cups fresh strawberries, hulled and sliced
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
For the Whipped Cream
2 cups heavy whipping cream, cold
1/2 cup powdered sugar
1 teaspoon vanilla extract
4 ounces mascarpone cheese (optional, for stabilized whipped cream)
Instructions
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In a large bowl, combine sliced strawberries, granulated sugar, lemon juice, and vanilla extract. Stir gently and let sit for 20–30 minutes until the strawberries release juices and become syrupy.
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If desired, melt butter in a skillet over medium heat. Add pound cake cubes and toast lightly until edges are golden brown. Remove and cool completely.
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In a chilled mixing bowl, beat cold heavy whipping cream until soft peaks form. Add powdered sugar and vanilla extract. Continue beating until medium peaks form. Fold in mascarpone gently if using.
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Assemble the Strawberry Shortcake Trifles with Whipped Cream by layering cake cubes, macerated strawberries with syrup, and whipped cream into serving glasses. Repeat layers once more.
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Refrigerate for at least 1 hour before serving to allow flavors to meld and layers to set.
Notes
Use fresh, ripe strawberries for best flavor and natural sweetness.
• Stabilized whipped cream helps the Strawberry Shortcake Trifles with Whipped Cream hold their shape longer.
• Do not over-soak the cake to avoid soggy layers.
• Assemble up to 8 hours in advance and keep refrigerated.
• Garnish with extra strawberry slices or fresh mint before serving
- Prep Time: 20 minutes
- Cook Time: 5 minutes (optional cake toasting)
- Category: Dessert
- Method: Layered / No-Bake
- Cuisine: American
- Diet: Vegetarian