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.

Ingredients

• 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.

Step-By-Step Instructions

1. Make the strawberry sauce. In a small bowl combine the cornstarch and cold water. Set aside. 
2. 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.
3. Cook the mixture at a simmer for 1 minute, stirring constantly.

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3. Add the remaining strawberries and cook for an additional minute. Once the mixture has thickened, remove it from the heat. 

4. Cut the angel food cake into cubes.
5. 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. 

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6. 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. 

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7. 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).
8. 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.

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9. Before serving, slice fresh strawberries and place them on the top of the trifle. 
10. Place the trifle in the fridge to chill for at least 1 hour.

Storing

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.

FAQs

Other Strawberry Recipes

• Strawberry Pineapple Smoothie
• Strawberry Spinach Salad
• Strawberry Kiwi Popsicles
• Strawberry Kiwi Lemonade
• Strawberry Lime Mojito Mocktail