Introduction: This Strawberry Shortcake Trifle is the perfect dessert for any occasion! With layers of light sponge cake, sweet strawberries, creamy custard, and fluffy whipped cream, it’s a showstopper that will steal the spotlight. It’s so easy to make yet so impressive, making it a favorite for bridal showers, family gatherings, or a special treat any day of the week.
Ingredients:
- 1 box of sponge cake or pound cake (store-bought or homemade)
- 2 cups heavy cream (for whipping)
- 1/4 cup powdered sugar (for whipped cream)
- 1 cup strawberry jam or preserves
- 4 cups fresh strawberries, hulled and sliced
- 2 cups vanilla custard (store-bought or homemade)
- 1 teaspoon vanilla extract (optional)
Instructions:
- Prepare the Cake:
- If you are using store-bought sponge or pound cake, cut it into cubes. If you prefer to make your own, bake it according to your recipe’s instructions and let it cool before cutting into cubes.
- Make the Whipped Cream:
- In a large mixing bowl, whip the heavy cream with the powdered sugar (and vanilla extract, if using) until stiff peaks form. Be careful not to over-whip.
- Assemble the Trifle:
- In a large trifle dish or any clear glass bowl, start by layering the cake cubes at the bottom.
- Spread a layer of strawberry jam over the cake.
- Add a layer of sliced strawberries on top of the jam.
- Spoon a layer of custard over the strawberries.
- Repeat the layers—cake, jam, strawberries, custard—until you run out of ingredients or reach the top of the dish.
- Finish with Whipped Cream:
- Top the trifle with a generous amount of whipped cream.
- Garnish with extra fresh strawberries on top for a beautiful, festive finish.
- Chill and Serve:
- Cover and refrigerate the trifle for at least 2-3 hours to let the flavors meld together.
- Serve chilled and enjoy the heavenly layers of sweetness!
Yum!