Strawberry Shortcake Trifles
Strawberry Shortcake Trifles
Ingredients
For the Shortcake
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup heavy cream, cold
For the Macerated Strawberries
- 3 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Vanilla Whipped Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt for the shortcake.
⏱️ 2 min
- 3
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 4
Pour in the cold heavy cream and mix gently with a spatula or your hands until just combined and a shaggy dough forms. Be careful not to overmix.
⏱️ 2 min
- 5
Turn the dough out onto a lightly floured surface and gently pat or roll it into a 1-inch thick rectangle. Cut the dough into 4 equal squares or use a 2-inch round cutter to make biscuits. Place the shortcake pieces on the prepared baking sheet.
⏱️ 5 min
- 6
Bake for 12-15 minutes, or until the shortcakes are golden brown and cooked through. Let them cool completely on a wire rack.
⏱️ 15 min•🌡️ 400
- 7
While the shortcakes cool, prepare the strawberries. In a medium bowl, combine the sliced fresh strawberries, 1/4 cup granulated sugar, and lemon juice. Stir gently and let them sit for at least 10 minutes to macerate, releasing their juices.
⏱️ 10 min
- 8
For the whipped cream, in a chilled large bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
⏱️ 5 min
- 9
To assemble the trifles, break each cooled shortcake into several bite-sized pieces. In 4 individual trifle dishes or glasses, layer a portion of shortcake pieces at the bottom.
⏱️ 5 min
- 10
Spoon a generous layer of macerated strawberries (including their juices) over the shortcake. Top with a dollop of vanilla whipped cream.
⏱️ 3 min
- 11
Repeat the layers: more shortcake, then strawberries, and finally a generous topping of whipped cream. Garnish with a whole strawberry or a mint sprig, if desired.
⏱️ 3 min
- 12
Serve immediately or chill for up to 1 hour before serving for best results.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Shortcake Trifles
Ingredients
For the Shortcake
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup heavy cream, cold
For the Macerated Strawberries
- 3 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Vanilla Whipped Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt for the shortcake.
⏱️ 2 min - 3
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 4
Pour in the cold heavy cream and mix gently with a spatula or your hands until just combined and a shaggy dough forms. Be careful not to overmix.
⏱️ 2 min - 5
Turn the dough out onto a lightly floured surface and gently pat or roll it into a 1-inch thick rectangle. Cut the dough into 4 equal squares or use a 2-inch round cutter to make biscuits. Place the shortcake pieces on the prepared baking sheet.
⏱️ 5 min - 6
Bake for 12-15 minutes, or until the shortcakes are golden brown and cooked through. Let them cool completely on a wire rack.
⏱️ 15 min•🌡️ 400 - 7
While the shortcakes cool, prepare the strawberries. In a medium bowl, combine the sliced fresh strawberries, 1/4 cup granulated sugar, and lemon juice. Stir gently and let them sit for at least 10 minutes to macerate, releasing their juices.
⏱️ 10 min - 8
For the whipped cream, in a chilled large bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
⏱️ 5 min - 9
To assemble the trifles, break each cooled shortcake into several bite-sized pieces. In 4 individual trifle dishes or glasses, layer a portion of shortcake pieces at the bottom.
⏱️ 5 min - 10
Spoon a generous layer of macerated strawberries (including their juices) over the shortcake. Top with a dollop of vanilla whipped cream.
⏱️ 3 min - 11
Repeat the layers: more shortcake, then strawberries, and finally a generous topping of whipped cream. Garnish with a whole strawberry or a mint sprig, if desired.
⏱️ 3 min - 12
Serve immediately or chill for up to 1 hour before serving for best results.
⏱️ 1 min