Strawberry Shortcake Trifle
This strawberry shortcake trifle is an easy, light and refreshing dessert for any time of year! With layers of angel food cake pieces, delicious homemade strawberry sauce and homemade Greek yogurt whipped cream, people will be lining up for multiple scoops of this delicious trifle.
Why This Recipe Works
- The angel food cake recipe has detailed instructions and is easy to follow. You can, however, use a store-bought for this recipe to make things quicker, but my angel food cake recipe is swoon-worthy!
- You can swap out the strawberries for your favorite berry or fruit, making this recipe easily customizable and appropriate for any time of year with the fruit that is in season.
- Separate of the time to home-make the angel food cake, this recipe is a quick, fresh dessert option that takes just over 30 minutes to make from start to finish.
- This recipe incorporates my famous Greek yogurt whipped cream recipe which gives the dish a deeper, richer flavor and provides the whipped cream layer with a more robust consistency (thanks to the consistency and thickness of the yogurt), giving not just a better flavor but providing more distinct layers in the strawberry shortcake trifle.
- We use a delicious strawberry sauce in this recipe instead of simply sliced, fresh strawberries. This provides a sauce element to the trifle, giving a bit more moisture to the dish.
- Angel Food Cake: Follow my detailed step-by-step recipe for angel food cake.
For the Strawberry Sauce
- Cornstarch: The cornstarch is an important ingredient for the strawberry sauce because it is our thickening agent. This is how we get the sauce into a pie-filling-like consistency.
- Strawberries: Quartered, and divided. We’ll use a few cups of the strawberries to make the sauce and add the rest of the strawberries to the sauce later so there are strawberry chunks in the sauce.
- Sugar: The cornstarch and the sugar will give a glaze-like consistency to the sauce.
- Lemon Juice: The lemon juice adds a tartness to the sauce that marries well with the sweet.
For the Greek Yogurt Whipped Cream
- Heavy Cream: This is the base for our cream.
- Powdered Sugar: Powdered sugar will ensure a smoother texture than granulated sugar.
- Vanilla Extract: I think vanilla extract is a must-have ingredient for whipped cream. It adds the perfect flavor.
- Plain Greek Yogurt: I love adding Greek yogurt to whipped cream because of the depth of flavor and the thicker consistency it gives the whipped cream. Use any brand of non-flavored plain Greek yogurt.
- Make the strawberry sauce. In a small bowl combine the cornstarch and cold water. Set aside.
- In a medium sized saucepan on medium heat, combine 2 cups of the quartered strawberries, with the sugar, water, and lemon juice. Bring to a boil. Once the mixture is boiling, switch to low heat and stir in the corn starch slurry.
- Cook the mixture at a simmer for 1 minute, stirring constantly.
- Add the remaining strawberries and cook for an additional minute. Once the mixture has thickened, remove it from the heat.
- Cut the angel food cake into cubes.
- Make the Greek yogurt whipped cream. In the bowl of a stand mixer with the whisk attachment beat the heavy cream, powdered sugar, and vanilla extract on medium speed until medium peaks form. Add the Greek yogurt and mix to combine.
- Assemble the strawberry shortcake trifle. Place 1/3 of the angel food cake cubes on the bottom of a trifle dish. Spread 1/3 of the Greek yogurt whipped cream over the cake pieces.
- Spread 1/3 or half of the strawberry sauce over the whipped cream. (I like to use a majority of the strawberry sauce on the first 2 layers and only place a small amount of the strawberry sauce on the top).
- Repeat the process 2 more times: cake cubes, whipped cream, strawberry sauce, cake, whipped cream, and finish with the last little bit of the strawberry sauce.
- Before serving, slice fresh strawberries and place them on the top of the trifle.
- Place the trifle in the fridge to chill for at least 1 hour.
Trifle dish: If you don’t have a trifle dish you can use a large bowl or portion into individual cups/bowls for individual servings.
Strawberries: I always hull and de-stem the strawberries before cutting them.
Greek yogurt whipped cream: You can add more or less powdered sugar than what I have listed. I like to taste it as I go. If you want your whipped cream less sweet and a bit more tangy so that you can taste the Greek yogurt, start with 1/2 cup or 2/3 cup of powdered sugar and work your way up to your level of sweetness. The Greek yogurt isn’t necessary, if you want to omit it you can, it just adds some flavor and is honestly my family’s favorite way to enjoy whipped cream!
Chilling: The chilling of the trifle helps it all meld together, so try and chill it for at least 1 hour before serving it, but preferably 2-3 hours.
Make in advance: While yes you could make this the night before and let it chill overnight, you risk the chance of the 3 components of the dessert not being as fresh and vibrant as they usually are when eaten the same day it is made.
Switch out the strawberries for fresh raspberries or peaches for a raspberry shortcake trifle or peach shortcake trifle.
Try my coconut whipped cream recipe for a dairy-free whipped cream option.
You can make this strawberry shortcake trifle into strawberry shortcake trifle cups by using glass cups and following the same layering instructions, just on an individual portion scale.
Store the strawberry shortcake trifle in the fridge until just prior to serving. This trifle is best enjoyed the same day or within 6-8 hours of making it since the liquid in the strawberry sauce will soak into the angel food cake. If stored in the fridge for a day or two, just remember the angel food cake may be mushy from liquid absorption.
Sure thing! I think my favorite options would be strawberry, raspberry or peach. However, you’re welcome to try different fruits. Berries or peaches will probably yield the most delicious results.
I recommend making the trifle the same day as you’ll be eating it. Since the sauce contains liquid, the angel food cake pieces will absorb the liquid and the colors will bleed, meshing your layers together more, and the texture of the trifle will be softer and a bit soggy.
1 hour. However, be sure it’s sitting in the fridge for 1 hour to chill and set.
A trifle is a layered cake with cream, fruit or jam. It is usually served in glass container to reveal the colorful layers.
Other Strawberry Recipes
- Strawberry Pineapple Smoothie
- Strawberry Spinach Salad
- Strawberry Kiwi Popsicles
- Strawberry Kiwi Lemonade
- Strawberry Lime Mojito Mocktail
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Strawberry Shortcake Trifle
- 1 Angel Food Cake - cut into 1" cubes (I used 1 full recipe of my angel food cake. My cake is 1 lb 10 oz for reference).
- 2 tablespoons cornstarch
- 1 1/2 tablespoons cold water
- 4 cups strawberries - quartered, and divided
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
Greek Yogurt Whipped Cream
- 1 1/2 cups heavy cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups plain Greek yogurt
- In a small bowl combine the cornstarch and cold water. Set aside.
- Make the strawberry sauce: In a medium sized saucepan set over medium heat, combine 2 cups of quartered strawberries, sugar, water, and lemon juice. Bring to a boil. Once boiling reduce heat to low and stir in the corn starch slurry. Continue cooking mixture for 1 minute, stirring constantly (the mixture should be at a simmer). Add the remaining 2 cups of strawberries and cook 1 minute more. Once mixture has thickened remove from heat.
Greek Yogurt Whipped Cream
- Make the Greek yogurt whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the heavy cream, powdered sugar, and vanilla extract on medium speed until the cream holds medium peaks are formed. Add the Greek yogurt and mix to combine.
Assemble the Trifle
- Place 1/3 of the angel food cake cubes on the bottom of a trifle dish. Dollop 1/3 of the Greek yogurt whipped cream over the cake and spread to cover all pieces. Spread 1/3 to ½ of the strawberry sauce over the whipped cream. (I like to use a majority of the strawberry sauce on the first 2 layers and only place a small amount of the strawberry sauce on the top). Repeat the process 2 more times: cake cubes, whipped cream, strawberry sauce, cake, whipped cream, and finish with the last little bit of the strawberry sauce. Right before serving I like to slice fresh strawberries and place them on the top of the trifle to finish off the look.
- Place the trifle in the fridge to chill for at least 1 hour. Trifle should stay in the fridge until ready to serve. Best when enjoyed the same day it is made or within 6-8 hours of making it.