Strawberry Shortcake Trifles
Strawberry Shortcake Trifles
Ingredients
For the Strawberries
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Whipped Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Assembly
- 4 store-bought shortcake biscuits, or homemade
Instructions
- 1
In a medium bowl, combine the sliced fresh strawberries and granulated sugar. Gently toss to coat. Let the strawberries sit at room temperature for at least 15 minutes to macerate, allowing them to release their juices and create a delicious syrup.
⏱️ 15 min
- 2
While the strawberries are macerating, prepare the whipped cream. In a large, chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.
⏱️ 5 min
- 3
To assemble the trifles, crumble each shortcake biscuit into bite-sized pieces. Divide half of the crumbled shortcake among four individual trifle dishes or small glasses, creating the first layer.
⏱️ 2 min
- 4
Spoon half of the macerated strawberries (along with their juices) over the shortcake layer in each dish.
⏱️ 1 min - 5
Top the strawberries with a generous dollop of whipped cream, using about half of the prepared cream.
⏱️ 1 min
- 6
Repeat the layers: add the remaining crumbled shortcake, followed by the remaining strawberries and their juices, and finally, top each trifle with the remaining whipped cream. Garnish with a whole strawberry or a few extra slices, if desired.
⏱️ 1 min
- 7
Serve immediately or chill for up to 30 minutes before serving for best results. Enjoy your delightful strawberry shortcake trifles!
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Shortcake Trifles
Ingredients
For the Strawberries
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Whipped Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Assembly
- 4 store-bought shortcake biscuits, or homemade
Instructions
- 1
In a medium bowl, combine the sliced fresh strawberries and granulated sugar. Gently toss to coat. Let the strawberries sit at room temperature for at least 15 minutes to macerate, allowing them to release their juices and create a delicious syrup.
⏱️ 15 min - 2
While the strawberries are macerating, prepare the whipped cream. In a large, chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.
⏱️ 5 min - 3
To assemble the trifles, crumble each shortcake biscuit into bite-sized pieces. Divide half of the crumbled shortcake among four individual trifle dishes or small glasses, creating the first layer.
⏱️ 2 min - 4
Spoon half of the macerated strawberries (along with their juices) over the shortcake layer in each dish.
⏱️ 1 min - 5
Top the strawberries with a generous dollop of whipped cream, using about half of the prepared cream.
⏱️ 1 min - 6
Repeat the layers: add the remaining crumbled shortcake, followed by the remaining strawberries and their juices, and finally, top each trifle with the remaining whipped cream. Garnish with a whole strawberry or a few extra slices, if desired.
⏱️ 1 min - 7
Serve immediately or chill for up to 30 minutes before serving for best results. Enjoy your delightful strawberry shortcake trifles!