Easy Creamy Strawberry Shortcake Trifle
A quick and easy summer dessert featuring layers of fluffy cake, juicy strawberries, and a luscious cream cheese and whipped cream filling. Perfect for warm weather gatherings and casual picnics.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced (about 300 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened (225 grams)
- 1 cup heavy whipping cream, chilled (240 ml)
- 1/3 cup powdered sugar, sifted (40 grams)
- 10 ounces angel food cake or pound cake, cut into bite-sized cubes (about 280 grams)
- Optional: fresh mint leaves for garnish
- Optional: 1 teaspoon lemon juice to brighten strawberries
Instructions
- Prep the Strawberries (10 minutes): In a medium bowl, toss the sliced strawberries with 2 tablespoons (25 grams) of granulated sugar and 1 teaspoon of lemon juice if using. Let them macerate while you prepare the other layers.
- Make the Creamy Filling (15 minutes): In another bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until combined.
- Whip the Heavy Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, keeping the texture light and airy.
- Cut the Cake: Cube the angel food or pound cake into roughly 1-inch pieces. Optionally, lightly toast the cubes in a dry skillet for 1-2 minutes.
- Assemble the Trifle (10 minutes): In a trifle bowl or individual glasses, layer cake cubes, creamy filling, and macerated strawberries (including juice). Repeat layers and finish with strawberries on top.
- Chill: Refrigerate the trifle for at least 1 hour before serving to let flavors meld and cake soak up juices.
Notes
Chill the heavy cream and bowl before whipping for best texture. Be gentle folding whipped cream into cream cheese mixture to keep it airy. Macerate strawberries just long enough to release juices but keep shape. Assemble layers just before serving to avoid soggy cake. Refrigerate at least 1 hour before serving. Optional to add splash of milk if cream is too thick.
Nutrition
- Serving Size: About 1 cup (250 gra
- Calories: 325
- Sugar: 20
- Sodium: 180
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
Keywords: strawberry shortcake, trifle, summer dessert, easy dessert, creamy dessert, layered dessert, quick dessert