Strawberry Shortcake Trifle (Print-Friendly Version) Recipe

If you adore the fresh, sweet zing of summer berries combined with the creamy, luscious texture of a perfectly balanced dessert, you are in for a treat with this Strawberry Shortcake Trifle (Print-Friendly Version). This layered delight blends soft lemon cake, juicy strawberries, and a dreamy whipped cream cheese topping into a colorful, refreshing dish that feels both sophisticated and comfortingly nostalgic. It’s the kind of recipe you’ll want to make again and again for weekend get-togethers, family dinners, or when you just crave a little sunshine in a jar.

Ingredients You’ll Need

This recipe’s magic lies in its simplicity. Each ingredient plays a starring role, whether it’s the zesty brightness of lemon zest in the cake, the natural sweetness of freshly macerated strawberries, or the rich creaminess of the whipped cream cheese. Together, they build layers of flavor and texture that dance on your palate.

• 125 g all-purpose flour: The backbone of the lemon cake, creating a tender yet sturdy crumb.
• 12 g cornstarch: Helps the cake stay soft and delicate by lightening the flour.
• 0.25 tsp salt: Enhances all the other flavors without overpowering them.
• 0.25 tsp baking soda: Gives the cake a gentle rise for perfect fluffiness.
• 0.25 tsp baking powder: Provides additional lift to keep the cake airy.
• 85 g unsalted butter, room temperature: Adds richness and a smooth texture to the cake.
• 100 g white granulated sugar: Sweetens the cake while helping to create a golden crust.
• Zest of 1 small lemon: Imparts a bright, fresh citrus note that wakes up the entire dessert.
• 0.75 tsp pure vanilla extract: Balances and deepens the flavor profile of the cake and cream.
• 2 large eggs, room temperature: Bind the ingredients and add moisture.
• 120 g sour cream, room temperature: Makes the cake tender and moist with a slight tang.
• 450 g strawberries, rinsed, dried, and cut into small cubes: The star fruit, bursting with natural sweetness and juiciness.
• 25 g white granulated sugar: Macerates with the strawberries to release their luscious juices.
• 115 g cream cheese, room temperature: Creates the silky, tangy whipped topping.
• 0.5 tsp pure vanilla extract: Adds warmth and complexity to the whipped cream cheese.
• 90 g powdered sugar, sifted: Sweetens and smooths the cream cheese mixture perfectly.
• 240 ml heavy cream, cold: Whipped to stiff peaks for a light, fluffy texture.

How to Make Strawberry Shortcake Trifle (Print-Friendly Version)

Step 1: Prepare and Bake the Lemon Cake

Start by preheating your oven to 175°C (350°F) and greasing a 23×23 cm baking pan. Sift together the flour, cornstarch, baking soda, baking powder, and salt—this ensures your cake will be tender and rise evenly. Next, cream the butter and sugar until fluffy, then add lemon zest and vanilla for that zing and aroma. Gently incorporate the eggs one at a time, followed by alternating the dry mix and sour cream for a batter that’s smooth and velvety. Pour the batter into the pan, bake until golden and a toothpick comes out clean, then cool completely for those perfect trifling layers.

Step 2: Macerate the Strawberries

While the cake bakes and cools, chop your strawberries into small cubes and toss them with sugar. Letting them sit for at least 5 minutes draws out their juices and softens them to juicy, sweet perfection, adding that irresistible burst of summer freshness in every bite of your trifle.

Step 3: Make the Whipped Cream Cheese Topping

Beat the softened cream cheese until silky smooth before adding powdered sugar and vanilla for sweet and aromatic undertones. Switch to a whisk attachment and blend in the cold heavy cream until you see stiff peaks, creating a rich yet airy finishing layer that melts in your mouth and balances the tangy and sweet flavors wonderfully.

Step 4: Assemble the Strawberry Shortcake Trifle (Print-Friendly Version)

For a neat presentation, use a biscuit cutter or sharp knife to cut the cooled lemon cake into rounds that fit your jars or serving glasses. Layer your dessert starting with cake, followed by the strawberry mixture, then the whipped cream cheese. Repeat these layers until your container is filled, then cover and refrigerate to let the flavors marry beautifully.

How to Serve Strawberry Shortcake Trifle (Print-Friendly Version)

Garnishes

Nothing elevates this dessert like a few finishing touches. Fresh whole strawberries or halved ones on top add a splash of color and invite your guests to dive in. A mint sprig or light dusting of powdered sugar can also provide appealing contrast and a touch of elegance.

Side Dishes

This trifle shines on its own but pairs wonderfully with a simple cup of freshly brewed tea or a glass of sparkling rosé. For an extra indulgent touch, try it alongside a scoop of vanilla bean ice cream to complement the fruity and creamy layers.

Creative Ways to Present

Serve your Strawberry Shortcake Trifle (Print-Friendly Version) in individual glass jars for easy handling and an Instagram-worthy look. Alternately, use a large, clear trifle bowl so everyone can admire the beautiful layers before digging in—it creates that joyful anticipation that makes desserts even more delightful.

Make Ahead and Storage

Storing Leftovers

Store any leftover trifle covered tightly in the refrigerator for up to 3 days to maintain freshness. The flavors meld beautifully overnight, so leftovers are often even tastier the next day.

Freezing

While it’s possible to freeze the lemon cake separately, freezing the assembled trifle is not recommended as the fresh strawberries and cream cheese topping lose their texture. Freeze the cake rounds wrapped well for up to 1 month to enjoy on demand.

Reheating

This dessert is best served chilled and does not require reheating. If you’ve frozen the lemon cake, thaw it fully in the refrigerator before assembling your next trifle for the best texture and flavor.

FAQs

Can I use store-bought lemon cake instead of baking from scratch?

Absolutely! Using a good quality lemon cake from the store can save time and still give delicious results, though homemade adds that extra fresh lemon zing and tender crumb that really makes this trifle stand out.

What’s the best way to cut the cake for the trifle layers?

Freezing the cooled cake for about 10 minutes makes it much easier to slice cleanly without crumbling, especially when cutting into rounds for individual servings.

Can I substitute the strawberries with other fruits?

Definitely! Blueberries, raspberries, or mixed berries work beautifully, offering unique flavor profiles while keeping the vibrant, summery feel of the dessert.

Is there a dairy-free version of the whipped cream cheese topping?

For a dairy-free twist, try using vegan cream cheese and coconut cream whipped to stiff peaks. The flavor will be different but still luscious and creamy to complement the cake and fruit.

How far in advance can I assemble the trifle?

You can assemble the trifle up to a day in advance and keep it refrigerated. This actually helps the flavors meld together for an even more delightful taste experience when served.

Final Thoughts

There is something truly special about the Strawberry Shortcake Trifle (Print-Friendly Version) that feels both like a celebration and a comforting hug for your taste buds. Its layers of zesty cake, juicy strawberries, and dreamy whipped cream cheese are a match made in dessert heaven. I encourage you to try this recipe the next time you want to impress with an easy but elegant summer dessert that brings smiles to everyone’s faces.