Strawberry Shortcake Trifle

The Strawberry Shortcake Trifle is a delightful treat that brings back fond memories of summer gatherings. Picture a warm afternoon with friends and family, laughter echoing as you all indulge in a sweet, creamy dessert. This trifle layers flavors and textures that make each bite a celebration of fresh strawberries and fluffy cream. As a child, I loved watching my grandmother assemble this beautiful dessert, carefully layering the ingredients to create a colorful masterpiece that was almost too pretty to eat. But trust me, the moment you dive in, you’ll forget all about that. The combination of light, airy cake, smooth pastry cream, and bursting strawberries makes this trifle a must-have for any occasion, especially those warm summer days.

Ingredient List for Strawberry Shortcake Trifle

The ingredients for the Strawberry Shortcake Trifle are carefully selected to create a beautiful blend of flavors and textures. Each component plays an essential role in making this dessert irresistible. The star ingredients include fresh strawberries, which bring natural sweetness and brightness, while the light and airy angel food cake absorbs the flavors beautifully. The smooth pastry cream adds a rich texture that complements the fruits perfectly.

• 2 cups whole milk: This provides the creamy base for our pastry cream, making it rich and delicious.
• 2 teaspoons vanilla bean paste: A luxurious addition that enhances the flavor profile.
• ½ cup granulated sugar: Sweetens the pastry cream to perfection.
• ⅛ teaspoon salt: A pinch of salt balances the sweetness.
• 4 large egg yolks: Essential for thickening the pastry cream and adding richness.
• 3 tablespoons cornstarch: Helps set the pastry cream to a perfect consistency.
• 3 tablespoons unsalted butter, cut into 4-6 pieces: Adds richness and smoothness to the pastry cream.
• ¾ pound (about 3 cups) fresh strawberries, hulled and coarsely chopped: The star of the dish, adding freshness and flavor.
• 1 ½ tablespoons granulated sugar: Used to sweeten the strawberries for the compote.
• ½ teaspoon vanilla extract: Enhances the flavor of the strawberries.
• 2 cups heavy cream, well chilled: For making the luscious whipped cream topping.
• ¼ cup powdered sugar, sifted: Sweetens the whipped cream while maintaining its light texture.
• 2 teaspoons pure vanilla extract: For flavoring the whipped cream.
• 1 Gluten Free Angel Food Cake, cut into cubes: Provides the airy base of the trifle.
• 1 pound (about 4 cups) fresh strawberries, hulled and sliced: For layering and decoration.

Putting Together Strawberry Shortcake Trifle

Assembling the Strawberry Shortcake Trifle is an enjoyable process where each step brings you closer to a delicious dessert. You’ll want to start by preparing the pastry cream, allowing it time to cool and set. While that’s happening, you can whip up the cream and prepare your strawberries. It’s all about layering those delightful ingredients together to create a stunning presentation.

1. In a saucepan, combine whole milk and vanilla bean paste over medium heat. Cook until just simmering, about 10 minutes. Watch for small bubbles forming around the edges.
2. While the milk is warming, take a large mixing bowl and add egg yolks, granulated sugar, and salt. Whisk together until the mixture is smooth and light yellow.
3. Next, add the cornstarch to the egg mixture and whisk until fully incorporated. The mixture will resemble a thick paste, which is just what we want!
4. Once the milk is simmering, slowly pour a small amount of hot milk into the egg mixture while whisking vigorously. This technique will help temper the eggs and prevent them from scrambling.
5. Continue to add the hot milk gradually, mixing well between each addition until all the milk has been incorporated into the egg mixture. This is key for a smooth pastry cream.
6. Return the combined mixture to the saucepan and cook over medium heat. Whisk constantly until the mixture thickens to a pudding-like consistency, about 3 minutes. It should coat the back of a spoon.
7. Keep cooking for another 2 minutes to allow the starch to set. Make sure to stir constantly to avoid burning the mixture; you’ll be rewarded with a silky smooth cream.
8. Once thickened, remove from heat and stir in the pieces of unsalted butter until fully melted and incorporated.
9. Transfer the pastry cream to a clean bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. This step is crucial!
10. Prepare a large bowl filled with ice and cold water. Place the bowl of pastry cream into the water bath and let it cool for about 30 minutes. After cooling, refrigerate for 2-3 hours to set the cream further.
11. Once the cream has chilled, remove the plastic wrap and give it a gentle whisk to restore its smooth consistency.
12. For the strawberry compote, combine the coarsely chopped strawberries and granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until thickened and syrupy, roughly 5-8 minutes.
13. Remove from heat and transfer to a bowl, then stir in vanilla extract. Allow it to cool to room temperature. This can be made up to 3 days in advance and stored in the refrigerator.
14. Now, prepare the heavy cream for topping. In a chilled mixing bowl, whip the cream until soft peaks form. Be careful not to over-whip!
15. To assemble the trifle, line the bottom of a trifle bowl with about one-third of the angel food cake cubes. Top with one-third of the vanilla pastry cream, followed by one-third of the fresh sliced berries and one-third of the strawberry compote. Finally, spread one-third of the whipped cream evenly over the top.
16. Repeat the layers using half of what remains of each component, then finish with one final layer of cake cubes, pastry cream, berries, compote, and whipped cream. Spread the cream decoratively on top, and if desired, garnish with a few whole strawberries and cake cubes.
17. Refrigerate the assembled trifle until ready to serve, allowing at least one hour for all the flavors to meld beautifully.

Tips and Tricks about Strawberry Shortcake Trifle

When making the Strawberry Shortcake Trifle, here are some useful tips to enhance your experience and ensure success:

• Storage: Leftovers can be stored in the refrigerator for up to three days, but the layers may start to blend over time.
• Freezing: It’s best not to freeze the assembled trifle, as the texture of the cream and cake can change, but individual components can be frozen separately.
• Pairing: This trifle pairs wonderfully with a light afternoon tea or as a refreshing dessert after a summer barbecue.
• Customize: Feel free to swap out the strawberries for other seasonal fruits like blueberries or raspberries for a different flavor profile!
• Presentation: Consider serving in individual glasses for an elegant touch at dinner parties.

How to Enjoy Strawberry Shortcake Trifle

There are countless delightful ways to serve the Strawberry Shortcake Trifle. Here are some tips to make the most of this treat:

• At Summer Gatherings: Serve it chilled during summer picnics or barbecues to provide a refreshing dessert option that everyone will love.
• Festive Occasions: Perfect for birthday parties or family reunions, this dessert can be made in advance and allows more time to spend with your guests.
• Individual Servings: For a more upscale presentation, consider layering the trifle in individual cups or jars for guests. Everyone loves their own little dessert!
• Pair with Beverages: Serve alongside sweet iced tea or lemonade for a delightful summer combination that enhances the overall experience.
• Seasonal Themes: For autumn, try adding spices like cinnamon or nutmeg into the whipped cream to give it a seasonal twist.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge. Enjoy the trifle within three days for the best flavor and texture.

FAQ

Conclusion

The Strawberry Shortcake Trifle is a dessert that brings joy with its beautiful layers and delightful flavors. It’s an easy yet impressive way to impress friends and family at any gathering. So why not whip up this classic treat? Once you try this recipe, you’ll find it hard to resist making it again!

Strawberry Shortcake Trifle

The ultimate summer dessert is here! The Strawberry Shortcake Trifle layers creamy pastry cream, fresh strawberries, and fluffy cake into a beautiful showcase of flavors. Perfect for gatherings, this easy dessert will impress your guests and bring smiles all around. Make it tonight and enjoy a taste of summer!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Desserts

Cuisine American

Servings 16 servings

Calories 320 kcal

Equipment

• Trifle Bowl

Ingredients

  

• 2 cups whole milk
• 2 teaspoons vanilla bean paste
• ½ cup granulated sugar
• ⅛ teaspoon salt
• 4 large egg yolks
• 3 tablespoons cornstarch
• 3 tablespoons unsalted butter cut into 4-6 pieces
• ¾ pound fresh strawberries hulled and coarsely chopped
• 1 ½ tablespoons granulated sugar
• ½ teaspoon vanilla extract
• 2 cups heavy cream well chilled
• ¼ cup powdered sugar sifted
• 2 teaspoons pure vanilla extract
• 1 Gluten Free Angel Food Cake cut into cubes
• 1 pound fresh strawberries hulled and sliced, reserving one or two whole strawberries for decorating the top, if desired

Instructions

 

• In a saucepan, combine whole milk and vanilla bean paste over medium heat. Cook until just simmering, about 10 minutes. Watch for small bubbles forming around the edges.
• While the milk is warming, take a large mixing bowl and add egg yolks, granulated sugar, and salt. Whisk together until the mixture is smooth and light yellow.
• Next, add the cornstarch to the egg mixture and whisk until fully incorporated. The mixture will resemble a thick paste, which is just what we want!
• Once the milk is simmering, slowly pour a small amount of hot milk into the egg mixture while whisking vigorously. This technique will help temper the eggs and prevent them from scrambling.
• Continue to add the hot milk gradually, mixing well between each addition until all the milk has been incorporated into the egg mixture. This is key for a smooth pastry cream.
• Return the combined mixture to the saucepan and cook over medium heat. Whisk constantly until the mixture thickens to a pudding-like consistency, about 3 minutes. It should coat the back of a spoon.
• Keep cooking for another 2 minutes to allow the starch to set. Make sure to stir constantly to avoid burning the mixture; you’ll be rewarded with a silky smooth cream.
• Once thickened, remove from heat and stir in the pieces of unsalted butter until fully melted and incorporated.
• Transfer the pastry cream to a clean bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. This step is crucial!
• Prepare a large bowl filled with ice and cold water. Place the bowl of pastry cream into the water bath and let it cool for about 30 minutes. After cooling, refrigerate for 2-3 hours to set the cream further.
• Once the cream has chilled, remove the plastic wrap and give it a gentle whisk to restore its smooth consistency.
• For the strawberry compote, combine the coarsely chopped strawberries and granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until thickened and syrupy, roughly 5-8 minutes.
• Remove from heat and transfer to a bowl, then stir in vanilla extract. Allow it to cool to room temperature. This can be made up to 3 days in advance and stored in the refrigerator.
• Now, prepare the heavy cream for topping. In a chilled mixing bowl, whip the cream until soft peaks form. Be careful not to over-whip!
• To assemble the trifle, line the bottom of a trifle bowl with about one-third of the angel food cake cubes. Top with one-third of the vanilla pastry cream, followed by one-third of the fresh sliced berries and one-third of the strawberry compote. Finally, spread one-third of the whipped cream evenly over the top.
• Repeat the layers using half of what remains of each component, then finish with one final layer of cake cubes, pastry cream, berries, compote, and whipped cream. Spread the cream decoratively on top, and if desired, garnish with a few whole strawberries and cake cubes.
• Refrigerate the assembled trifle until ready to serve, allowing at least one hour for all the flavors to meld beautifully.

Notes

• Tip 1: If you don’t want to make the pastry cream from scratch, you can substitute one 3.9 oz. package of Instant or Cook and Serve Vanilla Pudding Mix, prepared according to the package directions.
• Tip 2: I like to make three layers, but depending on the size of your trifle bowl or your preference, you can also just make two layers, using half of each component for each layer.

Keyword Easy Trifle Recipe, Fresh Strawberry Dessert, Strawberry Trifle Recipe, Summer Dessert Ideas

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Meet Romina Scott

Welcome to my kitchen. I founded Recipes By Romina with a simple goal: to share the fresh, vibrant, and reliable flavors that I love most. I personally develop and approve every single dish on this site to ensure it is not only delicious but also easy for you to recreate at home. Whether you're looking for a quick weeknight dinner or a show-stopping dessert, I hope this recipe inspires you to grab an apron and get cooking!