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A Strawberry Shortcake Trifle topped with fresh strawberries.

Strawberry Shortcake Trifle

This delicious strawberry shortcake trifle has layers of angel food cake, Greek yogurt whipped cream, and a fresh strawberry sauce. It's a sweet and refreshing dessert that everyone will enjoy!
Course Dessert
Cuisine American
Prep Time 30 minutes
Assembly Time 10 minutes
Total Time 40 minutes
Servings 12 servings
Calories 362kcal


  • 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).

Strawberry Sauce

  • 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


Strawberry Sauce

  • 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. 


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 families 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. 
Variations: 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.
Calculated time to make this recipe does not include the time it takes to make the Angel Food Cake


Calories: 362kcal | Carbohydrates: 60g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 311mg | Potassium: 210mg | Fiber: 1g | Sugar: 40g | Vitamin A: 444IU | Vitamin C: 29mg | Calcium: 103mg | Iron: 1mg