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Easy Strawberry Shortcake Trifle

Easy Strawberry Shortcake Trifle
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Indulge in the delightful flavors of summer with our Easy Strawberry Shortcake Trifle. Featuring layers of fluffy lemon cake, creamy whipped cream cheese, and fresh strawberries, this dessert is perfect for any occasion. Ideal for picnics, dinner parties, or casual get-togethers, it strikes a balance between lightness and richness that everyone will love. Each spoonful offers a refreshing burst of flavor, making it a go-to treat for warm days. It’s simple to prepare and can be made ahead of time for stress-free entertaining. Impress your guests with this beautiful dessert that’s as delightful to look at as it is to eat!

Ingredients

Scale
  • 1 cup All-purpose flour
  • 1 1/2 TBSP Cornstarch
  • 1/4 tsp Salt
  • 1/4 tsp Baking soda
  • 1/4 tsp Baking powder
  • 6 TBSP Unsalted butter (room temperature)
  • 1/2 cup White granulated sugar
  • Zest of a small lemon
  • 3/4 tsp Pure vanilla extract
  • 2 Large eggs (room temperature)
  • 1/2 cup Sour cream (room temperature)
  • 1 lb Strawberries (rinsed, dried, and cut into small cubes)
  • 2 TBSP White granulated sugar
  • 4 oz Cream cheese (room temperature)
  • 1/2 tsp Pure vanilla extract
  • 3/4 cup Powdered sugar (sifted)
  • 1 cup Heavy cream (cold)

Instructions

  1. Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, cornstarch, salt, baking soda, and baking powder until combined.
  2. In another bowl, beat the unsalted butter and white sugar together until light and fluffy. Add the lemon zest and pure vanilla extract; mix well. Incorporate the eggs one at a time, followed by sour cream until fully blended.
  3. Gradually add the dry ingredients into the wet mixture until just combined.
  4. Pour the batter into a greased baking pan and bake for about 15 minutes or until a toothpick inserted in the center comes out clean. Allow cooling completely before cutting into cubes.
  5. In a bowl, combine cubed strawberries with white granulated sugar and toss gently to coat. Let sit for about 10 minutes to release juices.
  6. In a mixing bowl, beat room-temperature cream cheese with pure vanilla extract until smooth. Gradually add sifted powdered sugar while continuing to mix.
  7. In another bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into the cream cheese mixture until fully incorporated.
  8. Start with a layer of lemon cake cubes at the bottom of your trifle dish or individual glasses. Add a layer of macerated strawberries on top. Spoon on some whipped cream cheese mixture over the strawberries. Repeat layering as desired until all ingredients are used up. Finish with extra strawberries on top for decoration.

Nutrition

Find it online: https://recipesbypenelope.com/easy-strawberry-shortcake-trifle/